甘薯酒发酵工艺优化及香气成分分析OA北大核心CSCDCSTPCD
Optimization of Fermentation of Sweet Potato Wine and Analysis of Aroma Components
以甘薯为原料,经去皮、打浆、液化、麦芽糖化后制得甘薯浆,并以甘薯浆为原料酿酒.在单因素优化基础上,选取发酵温度、酵母添加量和发酵初始pH值为影响因素,以酒精体积分数和总酯含量为响应值,应用Box-Behnken试验设计建立数学模型并进行响应面分析.并用气相色谱-质谱联用技术对甘薯酒中的香气成分进行检测分析.结果表明:甘薯酒的最佳发酵工艺条件为黄酒专用高活性干酵母添加量0.15％、发酵初始糖含量24％、发酵温度21.5℃、发酵初始pH 4.0.在此…查看全部>>
Sweet potato puree was obtained from sweet potato by peeling,pulping and liquefaction,and saccharified after addition of gelatinized malt for wine production.By one-factor-at-a-time method,fermentation temperature,inoculum size of yeast and initial pH were chosen as the major factors for further optimization by mathematical modeling using BoxBehnken design and response surface analysis.The contents of alcohol and total esters were selected as response …查看全部>>
陈燕;李小惠;张惟广
西南大学食品科学学院,重庆 400715西南大学食品科学学院,重庆 400715西南大学食品科学学院,重庆 400715
轻工纺织
甘薯酒工艺优化酒精体积分数总酯含量香气成分
sweet potato wineprocess optimizationalcohol contenttotal estersaroma components
《食品科学》 2017 (10)
155-161,7
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