FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (2): 44-46.
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MA Yong-Kun, YANG Yan-Bin, DOU Qing-Zhu, CUI Xin-Wu, ZHANG Shu-Zhi
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Abstract: This paper discusses the methods for the technical processing of fermented sweet potato beverage.The addition of -amylase and -amylase to the sweet potato pulp made the mash ready.Beer and grape yeasts were used us starter cultures with an inoculation ratio of 1: 1 .The inculation condition were 10 - 12 and 3 ~ 4d for the first-phase fermentation.The second-phase fermentation was carried on by adding jujube juice and citric acid to the ready made mash.refermented at the same condition.The suspension after 2 ~ 3d fermentation was filtrated into the glass bottle and sterilized.This would produce a new sweet potato beverage with aboundant foam, dioxide and honey fragrance.
Key words: Sweet potato Yeast Fermentation beverage
MA Yong-Kun, YANG Yan-Bin, DOU Qing-Zhu, CUI Xin-Wu, ZHANG Shu-Zhi. Study on Fermented Sweet Potato Beverage Processing Technology[J]. FOOD SCIENCE, 2000, 21(2): 44-46.
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