摘要
试验以红薯叶为主要原料,以白砂糖、玉米糖浆为碳源,以活性白酒干酵母为发酵液,采用液体发酵法酿造红薯叶滋补酒,并通过对比试验找出最优糖化条件:浸提温度80℃,浸提时间2h,加水比1:40。实现了红薯叶的进一步利用,便于工业化的推广。
This experiment takes the sweet potato leaf as the primary data, the white granulated sugar, and the corn syrup as the carbon source, and the active white liquor dry yeast as ferments the fluid, uses the liquid zymotechnics to brew the sweet potato leaf to incite the tonic, and discovers the most superior saccharifieation condition through the contrast experiment. Has realized the sweet potato leaf＇s further use, and it is advantageous for the industrialization promotion.
出处
《酿酒》
CAS
2007年第5期87-89,共3页
Liquor Making
关键词
红薯叶
全液态
滋补酒
The sweet potato leaf
the entire liquid state
incite the tonic
