摘要
用马铃薯淀粉和马铃薯浆采用不同配方分别进行酒精发酵试验。结果表明用马铃薯浆酒精发酵比马铃薯淀粉好。其最适配方为淀粉浓度14％，酒曲添加量7％，糖化酶添加量每克淀粉100单位，发酵时间为72小时，其出酒率为12．11％。
Through the alcoholic fearenting test of potato thick liquid or strach with different prscriptions, it is found thick liquid being more effective than strach,of wihch the best suitable prescription is 14% strach,7% alcoholic additive and 100units sugn ferment each gram strach,with 12.1% alcoholic productive rate after 72 hours.
出处
《青海科技》
1999年第2期13-15,24,共4页
Qinghai Science and Technology
关键词
马铃薯
酒精发酵
出酒率
铃薯酒
Potato Alcoholic Fermentation Acoholic Productive Rate
