The Research Of Distilled Potato Liquorproduction Technology And Analysis Of Aroma Components

This research through the physical and chemical properties to screen different varieties of potato, finally with high starch content, soluble solid content high the "new ohtsubo" potato as test materials.The potato was used to make distilled liquors by liquefying— saccharifying —fermenting — distilling steps.1. The ratio of raw materials and water was 1:2.5.Based on the results of single factor and orthogonal experiments, the best conditions of enzymatic hydrolysis of potato liquid had been determined. The gelatinized potatoes after beating, were liquefied by the a-amylase in the condition of p H 6.5, a-amylase addition 10U/g, hydrolysis temperature 90 ℃ and hydrolysis time 70 min.2. Based on the results of single factor and the response surface experiment, the quadratic polynomial model of saccharification conditions which was Y=23.33-0.53A-0.79 B +1.46C+0.75D+0.27A*B+0.42A*C+0.21A*D-1.33B*C+0.060B*D+0.095C*D-0.28A2-1.37B2-0.27C2-0.63D2-0.42A2*B-1.18A2*C+0.12A2*D-0.13A*B2+0.31A*C2-1.09B2*C-0.48B2*D+0.67B*C2,were established by the statistical method.And the best saccharification of potato liquid was determined,which was p H 4.55, glucoamylase addition 164.43U/g, saccharification temperature 60℃and saccharification time7.17 h.3. Based on the results of single factor and orthogonal experiments, the best conditions of fermentation of potato wine was determined, which was p H 3.5,addition of yeast 5%,fermentation temperature 28% and fermentation time 7days.4. After that,the aromatic components of potato and potato distilled liquors were extracted by solid-phase microextraction(SPME) and identified by gas chromatography-mass spectrometry(GC-MS) and computer retrieval.Their relative contents were determined by peak area normalization methods. The results showed that the major aromatic compounds of potato distilled liquors were alcohols and esters. The relative contents of liquors were 64.39% while esters were 24.27%, while the aromatic compounds in potato were alcohols(13.29%), carbonyl groups(17.53%) and other groups(17.48%), respectively. It was indicated that potato distilled liquors produced more amount of alcohols and esters after fermentation.5. To investigate the influence of aging on the aroma components in the potato liquor, the solid-phase micro extraction(SPME) and the gas chromatography-mass spectrometry(GC-MS) were adopted to separate and identify the aroma components during the aging. The results demonstrated that 42 of aroma components were all identified in the aging. Among those, the relative contents of 1-pentanol, ethyl octanoate, benzyl ethanol and so on were higher. But the species, main compound and its relative content were different during the aging, and the content of alcohols and esters was higher than other kinds of aroma compositions. So the kinds of aroma compositions of potato liquor were different during different aging period.