【摘要】 将红薯叶、糯米粉碎,按1:4的比例混合,加入3.5倍水调浆,用α-淀粉酶液化,再用黄曲霉、黑曲霉制成的麸曲进行糖化,加入酵母菌和醋酸菌进行酒精发酵和醋酸发酵,研制出一种新型的红薯叶保健醋。通过正交实验得出:酒精发酵的最佳条件是pH4.0,酒母用量0.3%,发酵时间5d,红薯叶:糯米为1∶4;醋酸发酵最佳条件为:醋酸菌接种量为10%,发酵时间4d,发酵温度32℃,酒精度为7%。更多还原

【Abstract】 Mixing sweet potato leaf with sticky rice powder at the ratio of 1:4, adding 3.5 times of water, saccharifying by the bran koji made of aflatoxin and Aspergillus niger, and carrying out alcoholic and acetic fermentation by adding yeast and acetic acid bacteria, a new type of sweet potato leaf vinegar is developed. Through orthogonal test, the result is as follows: pH 4.0, yeast 0.3%, time for fermentation 5d, the scale of sweet potato leaf and rice 1∶4. And the best conditions for acetic acid fermentation is: acetic acid bacteria inoculation 10 %, fermentation time 4d, fermentation temperature 32℃, alcohol content 7%.更多还原