Processing Technology Optimization and Quality Analysis of Low Alcohol Purple Sweet Potato Rice Wine
Low alcohol purple sweet potato rice wine was produced using purple sweet potatoes(Ipomoea batatas(L.)Lam)and sticky rice as the main raw materials,the rice leavens that suitable for fermentation were selected.The optimal process conditions of purple sweet potato rice wine fermentation were determined by single factor tests and orthogonal tests,furthermore,the sensory,physical and chemical indices,as well as the antioxidant activity of low alcohol purple sweet potato rice wine were investigated.The results showed that the most suitable strains was Angel rice leaven.The optimal solid state fermentation conditions of low alcohol purple sweet potato rice wine were obtained as follows:added amount of purple sweet potato 30％,rice leaven inoculum 0.8％,water addition 40％,fermentation time 48 h.The optimal post fermentation conditions were obtained as follows:solid and liquid ratio 1∶1,fermentation time 60 h,fermentation temperature 15 ℃.Under the optimized conditions,the alcohol content and sugar content of low alcohol purple sweet potato rice wine were 4.7％vol and 10.3 °Bx.The wine was rose red,moderate in sweetness,the mouthfeel had the aroma of rice wine,and the taste was coordination.Anthocyanins content in low alcohol purple sweet potato rice wine was 37.31 mg/L,and purple sweet potato rice wine had certain antioxidant activity in vivo experiments.
purple sweet potatorice winesolid state fermentationpost fermentationprocess optimization
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