摘要
以紫甘薯、糯米为主要原料,将二者混合进行发酵。通过一系列单因子试验和正交试验确定出紫甘薯米酒生产的较佳工艺条件为:发酵时间51h,糯米与紫甘薯的质量比为10∶1,混合物料与酒曲的质量比为7∶1,发酵温度为28℃。
Purple sweet potato gle-factor tests and orthogonal and rice were used as raw materials and they were fermented together .The sintest were applied to optimize the processing conditions and optional formula. The results showed that the optional technical parameters are as follows： the fermentative time is 51 h , the weight ratio of rice to purple sweet potato is 10：1 ; the weight ratio of material to yeast is 7：1 ; the rice was fermented under 28 ℃. Under this optional conditions, the health beverage with abundant nutrients, an unique flavor, a good taste adequate sweet and acidity and perfect color was produced.
出处
《食品研究与开发》
CAS
北大核心
2007年第2期101-104,共4页
Food Research and Development
关键词
紫甘薯
米酒
正交试验
花色苷
purple sweet potato
rice wine
orthogonal test
anthocyanins
