白酒专用马铃薯蛋白活性肽发酵工艺的研究

Research on the Fermentation Technology of Active Peptide Specialized for Liquor Use

就加工白酒专用马铃薯蛋白活性肽的发酵工艺进行了探讨,通过试验最终确定了溶解氧、发酵温度、种龄、接种量、发酵时间等指标的最佳工艺参数。

research on the fermentation technology of active peptide specialized for liquor use was discussed. The optimal process parameters such as dissolved oxygen, fermentation temperature, age and size of inoculum, fermentation time were determined on experiments.