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- Title
马铃薯雪花全粉制酒工艺优化.
- Authors
孙文; 魏金艳; 杜丽平; 马立娟; 刘伟; 黄峰
- 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 °C,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.
- Subjects
POTATOES; FERMENTATION; LIQUORS; POTATO flakes; GLUCOAMYLASE
- Publication
Food Research & Development, 2020, Vol 41, Issue 5, p108
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2020.05.018