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摘要：本论文用紫薯作为辅料，研究探讨了紫薯保健米酒的配方以及酿造工艺条件设计。实验结果表明，紫薯保健米酒的适宜的配方主要为：紫薯用量为糯米用量的10%，甜酒药用量为糯米的2.0%。酿造主要工艺条件为：首先将浸泡蒸熟的糯米快速冷淋拌曲，经28℃下48小时的糖化后，加入糖化好的紫薯浆并掺1.5倍水，在28℃下密封发酵48小时，酿出的紫薯保健米酒具诱人的淡紫色，并且品质口俱佳。21743
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毕业论文关键词：紫薯；米酒；功能食品；酿造工艺
Recipes and Brewing Conditions Design of Purple Sweet Potato Rice wine
Abstract: The recipes and brewing conditions designs of functional purple sweet potato rice wine have been investigated. The results indicated that the optimal recipes for the brewing of functional purple sweet potato were as follows: the amount of purple sweet potato should be 10% of the amount of sticky rice, and the amount of distiller’s yeast should be 2% of the amount of sticky rice. The optimized brewing conditions were: first, Sticky rice were soaked and steamed, and then cooled quickly using cold boiled water and mixed with yeast. After 48 hours of saccharification under 28 oC, products were mixed with saccharificated purple sweet potato and 1,5 times volume of water and fermented for 48 hours under 28 oC under seamed conditions. The products of functional purple sweet potato rice wine have attractive light purple. In addition, the products of functional rice wine also own prominent quality and good taste.
Key Words: Purple sweet potato, Rice wine, Functional food, Brewing process
目录
1 绪论 4
1.1紫薯概述 4
1.2花青素的功效 5
1.3米酒的功效 6
1.4紫薯保健米酒的配方及酿造工艺条件的进展 6
1.5本课题的研究目的和意义 6
2 试验方法及结果 8
2.1材料与方法 8
2.1.1原料与试剂 8
2.1.2仪器与设备 8
2.2工艺流程 8
2.3操作要点 9
2.4试验方法 9
2.4.1测量方法 9
2.4.2紫薯糖化时间对糖度的影响 9
2.4.3糯米糖化时间对糖度的影响 10
2.4.4紫薯添加量对紫薯保健米酒品质的影响 10
2.4.5发酵时间对产酒效果的影响 10
2.4.6加水量对产酒效果与品质的影响 10
2.4.7发酵温度对产酒效果的影响 10
2.4.8正交试验 10
3 结果与讨论 12
3.1工艺流程的确定 12
3.2单因素试验结果 12
3.3正交试验分析 16
4 结论 18
致 谢 19
参考文献 21
1 绪论
1.1紫薯概述
甘薯(Ipomoea batatas L.) 是旋花科草本植物，俗称红薯、地瓜，含有丰富的膳食纤文，矿物质，文生素和酚酸、花青素、文生素E、β-胡萝卜素等抗氧化剂。类胡萝卜素和花青素除了有抗氧化功能外，还会提供甘薯独特的果肉颜色[1]。
紫薯因其表皮和肉质均呈紫黑色而得名，也叫黑薯，是近些年栽培的新型红薯。外形小巧玲珑，好看又好吃，具有许多营养成分，还有保健功效甚至药用价值。例如美国短蔓黑杂薯，其赖氨酸和锰、钾、锌等微量元素，以及具有抗癌作用的碘、硒均高于一般红薯，且色、香、、形均佳，属目前最为理想的健康食品[1]。我国目前各地栽培的紫红薯品种有济薯18号，广紫135，宁紫4号，京薯6号等。