摘要
以紫薯和大米为原料,日本清酒曲霉为糖化菌种,液体三级培养法培养酒母,采用分批投料方式进行糖化发酵,研究紫薯清酒生产工艺。按该研究工艺酿制成的紫薯清酒酒精度为14%vol,酸度为3.14 g/L,总酯为0.96 g/L,固形物为22.28 g/L,还原糖为4.72 g/L。(晓文)
The production process of purple sweet potato sake was studied.Purple sweet potato and rice were used as raw materials,Japanese Aspergillus Sake used as saccharifying strains,three-level liquid culture method adopted for wine yeast culture,and batch feeding applied for saccharifying fermentation.The physiochemical indexes of the produced purple sweet potato sake were as follows： alcoholicity 14 %vol,acidity 3.14 g/L,total esters content 0.96 g/L,solids content 22.28 g/L,and reducing sugar content 4.72 g/L.（Tran.by YUE Yang）
出处
《酿酒科技》
2011年第10期21-24,共4页
Liquor-Making Science & Technology
基金
四川省统筹城乡发展科技行动专项(2009NZ0077-006)
泸州老窖科研奖学金项目(09ljzk11)
关键词
紫薯
清酒曲霉
花青素
分批投料
感官测定
purple sweet potato
Aspergillus Sake
anthocyania
batch feeding
sensory evaluation
