摘要
探讨紫薯米酒的发酵工艺中各单因素(大米与紫薯的配比、麸曲添加量、发酵温度)对低度紫薯米酒品质的影响,得出最佳发酵条件为大米与紫薯的配比1∶2,麸曲添加量15%,发酵温度20℃;经发酵制得的紫薯大米酒色泽鲜艳、酒香突出,酒精度为13.9%。
Researching three elements in fermentation process of purple potato rice wine,including percentage of rice to purple potato,amount of Koji,fermentation temperature. The result shows when these elements are 1∶2,15%,20 ℃,the purple potato rice wine has bright color and charming aroma,the alcohol level of the wine is 13.9%.
出处
《农产品加工》
2016年第10期17-18,21,共3页
Farm Products Processing
基金
宁德市科技计划项目(20130071
20110175)
宁德职业技术学院科技发展基金项目(ZR2013YY05)
关键词
紫薯
米酒
发酵
purple potato
rice wine
fermentation
