以提取色素后的紫薯渣为原料进行发酵醇化，产物经压滤除渣、离心去杂、沉淀，制得紫薯低醇饮料，采用正交试验对其工艺进行优化，通过感官评定，酒精度、糖度和pH值测定，综合评价其品质。结果表明，发酵物pH值和发酵温度是影响发酵的主要因素，发酵时间和酵母添加量为次要因素。最优发酵工艺参数为发酵物pH值4.5，发酵温度28℃，酵母接种量3%，发酵时间120 h。该条件下制得的紫薯低醇饮料酒精度2%～3%，糖度4%～5%， pH值4.3～4.8，色泽紫红、酒味纯淡、口感绵软。%Taking purple sweet potato residue after extraction of the pigment as a raw material for fermentation aging, slag product by pressure filtration, centrifugation to mixed, precipitate to obtain a purple potato low-alcohol beverages, orthogonal experiment to optimize their processes through sensory evaluation, alcohol content, sugar content and pH measurement, comprehensive evaluation of its quality. The results showed that the fermentation product of fermentation temperature and pH value were the main factors affecting the fermentation, yeast fermentation time and dosage secondary factors. Optimum fermentation parameters for the fermentation product are pH value of 4.5, fermentation temperature 28℃, 3%yeast inoculation, fermentation time 120 h. Under these conditions, the resulting purple potato low-alcohol beverage is with alcohol 2%~3%, sugar content 4%~5%, pH value of 4.3~4.8, the color purple, pale pure alcohol, soft texture.
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