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投稿时间：2019-03-22
投稿时间：2019-03-22
中文摘要: 以马铃薯雪花全粉为原料，安琪酿酒活性干酵母（angel active dry yeast，ADY）为发酵剂，制得马铃薯酒；通过单因素和正交试验优化马铃薯酒发酵的工艺条件。结果表明：最佳发酵工艺条件为料水比1∶7.0（g/mL），发酵温度18 ℃，糖化酶添加量120 U/g，蛋白酶添加量4 U/g，ADY 添加量为0.005%，按此工艺发酵，所得酒度为5.3%vol，总高级醇含量为103.23 mg/L。
Abstract:Potato liquor was prepared by using potato snowflake powder as raw material and angel active dry yeast （angel active dry yeast，ADY）as starter.The fermentation conditions of potato liquor were optimized by single factor and orthogonal test.The results showed that the optimum fermentation conditions were as follows：the ratio of material to water was 1 ∶7.0（g/mL），the fermentation temperature was 18 ℃，the addition amount of glucoamylase was 120 U/g，the addition amount of protease was 4 U/g，and the addition amount of ADY was 0.005%.According to this fermentation process，the obtained alcohol content was 5.3%vol and the content of total higher alcohol was 103.23 mg/L.
文章编号：202005018 中图分类号： 文献标志码：
基金项目:天津市企业科技特派员项目（18JCTPJC58800）；农业农村部农产品加工重点实验室开放课题
| 作者 | 单位 |
| 孙文，魏金艳，杜丽平，马立娟，刘伟，黄峰 | 天津科技大学生物工程学院，天津300457；天津科技大学工业发酵微生物教育部重点实验室，天津300457；天津科技大学天津工业微生物重点实验室，天津300457；中国农业科学院农产品加工研究所，北京100193 |
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