甜酒曲发酵马铃薯饮料浆液制备工艺

Slurry Preparation Process of Sweet Wine Koji Fermented Beverage of Potato

为丰富马铃薯精深加工产品种类,开发新型甜酒曲马铃薯发酵饮料。本试验以马铃薯全粉为原料,在单因素试验基础上,采用正交优化试验,研究了底物料液比、α-淀粉酶添加量和糖化酶添加量对甜酒曲发酵马铃薯饮料的还原糖、可溶性固形物、酒精度和感官品质的影响。结果表明,底物料液比为1∶16(g/mL)、α-淀粉酶添加量为70 U/g、糖化酶添加量为140 U/g时,所得甜酒曲发酵马铃薯饮料的还原糖含量为4.16 g/100 g,可溶性固形物含量为5.27%,酒精度为8.6%vol,产品有光泽、香味较好、口感细腻柔和、组织均匀,感官评分最高,达9.2分。

In order to enrich the varieties of potato deep processing products,a new type of potato fermented beverage was developed.Based on the single factor test,the effects of the ratio of material to solvent,the quantity of α-amylase addition and glycosylase addition on the content of reducing sugar,soluble solids and alcohol,and sensory properties were studied.The results showed that when the ratio of material to solvent was 1∶16(g/mL),the amount of α-amylase and glycosylase was respectively 70 U/g and 140 U/g,the content of reducing sugar,soluble solids and alcohol of the product was 4.16 g/100 g,5.27%,and 8.6%,respectively.On this condition,its sensory score was highest,up to 9.2 points.The potato fermented beverage was glossy and scented,with delicate taste and uniform tissue.