摘要
以红薯叶和大米为主要原料,采用液态法制出红薯叶醋,将红薯叶醋进行科学的调配生产出一种新型的红薯叶保健醋饮料。通过对红薯叶不同处理条件的单因素试验,确定出液化和糖化时最佳料液比;通过正交试验得出了酒精发酵、醋酸发酵的最佳条件,并找出红薯叶醋饮料的最佳调配方案为:红薯叶醋用量为35%,蔗糖为10%,VC为0.02%,香精为0.6%。
To sweet potato leaf and rice as the main raw material,a sweet potato leaf vinegar liquid method,the sweet potato leaves the allocation of scientific vinegar produced a new type of sweet potato Leaves Health vinegar drink.Sweet potato leaves by different processing conditions on the single factor test to determine the best time of liquefaction and saccharification liquid ratio;through orthogonal test alcohol fermentation,the optimum conditions for acetic acid fermentation,and find the best sweet potato leaf vinegar drink good deployment of the program are：sweet potato leaf consumption was 35% vinegar,sugar 10%,VC of 0.02%,0.6% fragrance.
出处
《江西食品工业》
2010年第3期28-30,32,共4页
Jiangxi Food Industry
关键词
红薯叶
酒精发酵
醋酸发酵
醋饮料
sweet potato Leaf
alcoholic fermentation
acetic acid fermentation
vinegar drink
