摘要
以芋头为原料,在单因素试验基础上,通过正交试验设计优化低度芋头酒清汁发酵生产工艺。结果表明,发酵液p H、发酵温度和酵母接种量是影响芋头酒品质的主要因素,初始糖度为次要因素。芋头酒发酵最佳工艺条件为:发酵液p H3.5,酵母接种量5%,发酵温度24℃,初始糖度14%。最终制得的低度芋头酒酒精含量7%,色泽淡黄、澄清透亮、甘甜香醇。
In this paper taking taro as material, optimization fermentation process was designed through orthogonal experiment on the base of single factor experiment. The result showed that the quality of taro wine was markedly affected by the initial p H and then the fermentation temperature, inoculation amount, last the initial sugar concentration. The optimal brewing conditions were obtained as follows： p H was 3.5, inoculation amount was 5%, fermentation temperature was 24 ℃, the initial sugar concentration was 14%. The obtained taro wine had clear body, yellow color and outstanding flavor with alcohol degree 7%.
出处
《食品科技》
CAS
北大核心
2015年第1期51-53,共3页
Food Science and Technology
基金
国家教育部高等学校特色专业建设项目(TS10943)
青岛农业大学应用型人才培养特色名校建设工程教学研究项目(XJG2013088)
关键词
芋头酒
发酵
正交试验
taro wine
fermentation
orthogonal experiment
