摘要
为优化山药发酵酒的制备工艺,以液化和糖化后的山药为原料,探究酵母接种量,温度和发酵时间3个因素对发酵作用的影响。以酒精度为主要指标,在单因素试验的基础上,进行正交试验,最终确定最佳发酵条件为:酵母接种量0.2%,温度30℃,发酵时间20 h,最终发酵所得酒精度为3.96%vol,为制备混合饮料奠定基础。
In order to optimize the preparation technology of yam fermented wine, the yam after liquefaction and saccharification was used as raw material to explore the effects of yeast inoculation amount, temperature and fermentation time on fermentation. Based on the single factor experiment, the orthogonal experiment was carried out with alcohol as the main indicator. The optimal fermentation condition was as follows: the yeast inoculum 0.2%, the temperature 30 ℃, and the fermentation time 20 h. The alcohol content after fermentation was 3.96%vol, which lays the foundation for the preparation of mixed drinks.
作者
樊龙星
张朝正
赵华
FAN Longxing;ZHANG Chaozheng;ZHAO Hua(ndustrial Microorganism Key Laboratory of the Ministry of Education,Tianjin Key Laboratory of Industrial Microbiology,Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center,University of Science and Technology of Tianjin,School of Biological Engineering,Tianjin 300457)
出处
《食品工业》
CAS
北大核心
2020年第7期34-36,共3页
The Food Industry
关键词
液化
糖化
山药
单因素试验
正交试验
liquefaction
saccharification
yam
single factor experiment
orthogonal experiment
