Reach Us +44-1904-929220

Abstract

Optimization research of fermentation conditions of purple potato liquor

In this paper, we take purple potato as raw material, optimize the fermentation process of Purple Potato Wine. To obtain the optimal process parameters combination, we use orthogonal design method on the basis of single-factor experiment to optimize the conditions of liquefaction, saccharification and culturing yeast fermentation. The results showed that under the condition of the pH value being 6.5, temperature being 60℃,α-amylase addition amount being 0.15%,reaction time being 2h, the liquefaction was optimized. At this time, the hydrolysis rate could reach 90.32%; Under the condition of the pH value being 4.0, temperature being 60℃, added amount of saccharifing enzyme being 0.2%, reaction time being 2h,the saccharification was optimized. Under this condition, the reducing sugar content in the liquor was 10.87%; and under the condition of the pH value being 3.5, temperature being 20℃, ratio of material to water being 1:1, reaction time being 6d, the fermentation effect of purple potato wine was the best.


Author(s): Yaru Wan, Xiao Dou, Ying-ying Ma, Xiaohua Zhu and Jian-gang Yang

Abstract | PDF

Share this  Facebook  Twitter  LinkedIn  Google+
30+ Million Readerbase
Abstracted/Indexed in
  • Chemical Abstracts Service (CAS)
  • Index Copernicus
  • Google Scholar
  • Genamics JournalSeek
  • China National Knowledge Infrastructure (CNKI)
  • CiteFactor
  • Electronic Journals Library
  • Directory of Research Journal Indexing (DRJI)
  • WorldCat
  • Proquest Summons
  • Publons
  • Serials Union Catalogue (SUNCAT)
  • Geneva Foundation for Medical Education and Research
  • Secret Search Engine Labs