紫薯功能酒发酵工艺的研究

Study on the Fermentation Process of Purple Sweet Potato Functional Liquor

以紫薯为原料,采用红曲、糖化酶、酵母半固态低温发酵生产紫薯功能酒,确定最佳发酵工艺条件,红曲添加量10%,加水量150%,发酵温度28℃,发酵时间9 d。

The purple sweet potato as raw material, using the red yeast, saccharifying enzyme, yeast to produce semi-solid low temperature fermentation of purple sweet potato wine function, the optimal fermentation conditions of Monascus, adding amount is 10%, the amount of water is 150%, fermentation temperature is 28 ℃, fermenta- tion time is 8 days.