摘要
以西藏红皮土豆为原料,通过单因素实验和正交试验,酿制纯生清酒,以膜过滤滤除菌体,得出土豆纯生清酒最佳酿造工艺条件为:酵母添加量0.2%,主发酵温度28℃,主发酵时间4 d,后发酵温度11~15℃,后发酵时间14 d。实验结果为红皮土豆进一步工业化生产提供了理论依据。
With red potatoes from Tibet as raw material,the optimization of fermentation conditions was investigated by single factor experiments and orthogonal experiments. The optimum conditions for the brewing process were as following: yeast of 0. 2%, main fermentation temperature of 28 ℃, main fermentation time of 4 d, later fermentation temperature of 11 ~ 15 ℃,later fermentation time of 14 d. The results provide theoretical support for the further industrialized production of red potatoes.
出处
《江苏调味副食品》
2015年第2期18-22,共5页
Jiangsu Condiment and Subsidiary Food
关键词
红皮土豆
纯生清酒
发酵工艺
red potatoes
draft sake
fermentation condition
