Research On Processing And Related Technological Characteristics Of Purple Sweet Potato Wine

Purple sweet potato is also called the purple potato, the colour of which meat is purpleto dark purple. It is a kind of special potato variety, which is nearly distributed in the northand south of China area in recent years. Modern medicine and nutrition researches showedthat besides the ordinary purple sweet potato contains starch, dietary fiber, vitamins andother nutrients, it is rich in anthocyanin and minerals, has high medicinal value, is an idealfood crops of easy cultivation, medicine combination.In this paper, the purple sweet potato was used as raw material, through theorthogonal design method and the response surface design method to optimize the bestenzymolysis condition of purple sweet potato starch and the change of process parameterswere investigated, and the orthogonal design method and fuzzy comprehensive evaluationmethod was used to optimized the fermentation process of purple sweet potato wine, whichaims to provide experimental data for the purple sweet potato wine production. The mainresults were as follows:Under the condition of the alpha amylase content is0.15%, the temperature is70℃,initial pH value of6.5, enzymolysis time is3h the sweet potato starch liquefaction effectbest, sugar reached21.1°Bx; in the condition of saccharification temperature for59℃,saccharifying enzyme addition amount was0.17%, initial pH of4.44, saccharification timeis3h, the sweet potato material liquid saccharification effect best, reducing sugar contentcan reach9.7%, can solve the problem of low acidity or alcohol in fermented beveragescause by low reducing sugar content in sweet potato material liquid.On the basis of single factor experiment with orthogonal design method and fuzzycomprehensive evaluation method of the optimization research in purple sweet potato winefermentation process conditions, so as to determine the optimum fermentation parametersof purple sweet potato wine. Results show that in the condition of the initial concentrationof SO2is60mg/kg, initial pH value of3.5, yeast addition amount is0.10%, fermentationtemperature for20℃the purple sweet potato wine fermentation effect best.