摘要
以红薯叶为主要原料,通过对红薯叶不同处理条件的单因素试验,确定出糖化霉加入量与糖化结果之间的关系;通过正交实验确定出酒精发酵及醋酸发酵的最佳工艺参数;利用感官鉴评的正交试验,找出了最佳调配方案为:A-K糖0.02%,阿斯巴甜0.04%,柠檬酸钠0.025%,食醋35%,柠檬酸0.15%,苹果酸0.2%,甜菊糖0.02%。红薯叶醋经调配得到富含营养、具有多种保健功能的饮料。
We used the sweet potato leaf as the main raw material to produce a kind of vinegar drink. We determined optimum the ratio of solid to liquid at liquefaction through different processing conditions of single-factor tests. The best allocation for the programme was identified by using the feeling view warning comments on the orthogonal tests： A-K sugar 0.02%, attract Pakistan sweet 0.04%, citric acid sodium 0.025%, vinegar 35%, citric acid 0.15%, citric acid 0.2%, Stevioside 0.02%. This kind of vinegar drink of the sweet potato leaf is full of nutrition and health protection functions.
出处
《食品科技》
CAS
北大核心
2014年第7期69-73,共5页
Food Science and Technology
关键词
红薯叶
糖化
酒精发酵
醋酸发酵
调配
sweet potato leaf
mashing
alcohol fermentation
acetic acid fermentation
mixing
