摘要
讨论了发酵型红薯果啤饮料加工的技术方法。采用营养丰富的红薯为原料，经ａ－液化酶化及糖化酶糖化处理后，按一定比例接入啤酒酵母和葡萄酒酵母发酵；温度１０－１２，时间３－４ｄ，再调配、后发酵２－３ｄ；过滤、杀菌处理，即制造出一种酸甜适口，果香味纯正，泡沫洁白丰富的新型红薯发酵含气饮料。
This paper discusses the methods for the technical processing of fermented sweet potato beverage.The addition of -amylase and -amylase to the sweet potato pulp made the mash ready.Beer and grape yeasts were used us starter cultures with an inoculation ratio of 1: 1 .The inculation condition were 10 - 12 and 3 ～ 4d for the first-phase fermentation.The second-phase fermentation was carried on by adding jujube juice and citric acid to the ready made mash.refermented at the same condition.The suspension after 2 ～ 3d fermentation was filtrated into the glass bottle and sterilized.This would produce a new sweet potato beverage with aboundant foam, dioxide and honey fragrance.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第2期44-46,共3页
Food Science
关键词
红薯
酵母
发酵
红薯果啤饮料
Sweet potato Yeast Fermentation beverage
