穹酒生产方法初探  

Investigation on Qiong Liquor Production

作　　者：刘义刚[1] 李兰[1] 

机构地区：[1]四川省食品发酵工业设计研究院,四川成都611130

出　　处：《酿酒科技》2006年第1期56-58,61,共4页Liquor-Making Science & Technology

摘　　要：青稞富含蛋白质、氨基酸、微量矿物元素和β-葡聚糖等多种营养物质,是绿色有机食品。穹酒是康巴地区(四川康定和西藏巴塘)人民对青稞酒的称呼,是青稞经蒸煮、糖化、发酵、调配、均质和杀菌等工序生产而成;其色泽淡黄自然,酸爽甜润,营养丰富,具有一定保健作用,糖度为8%～10%,酒度为6%～8%(v/v),酸度为0.4%～0.8%。糖化发酵阶段使用1%的混合酒曲和15u/g的酸性蛋白酶及0.1%的黄酒活性酵母;制备醇香糖液时添加0.1%的糖化酶和β-淀粉酶,提高含糖量和品质。生物酶和酵母的使用与现代化酿酒技术的有机结合,使传统穹酒由作坊式生产向现代工业化转变,能防止穹酒酸败的产生,提高出酒率,改善品质,延长保质期,增加效益。Highland barley contained many nutrient substances including protein, amino acid, trace mineral elements, and β-glucosan etc. and was regarded as green organic food. People in Kangba region （the region covered Kangding in Sichuan and Batang in Tibet） called highland barley liquor as Qiong liquor. The liquor was produced through the procedures including steaming and cooking of highland barley, saccbarification, fermentation, blending and sterilization etc. The liquor was light yellow in color with enjoyable taste （sugar content as 8 %-10 %, alcoholicity as 6 %-8 % and acidity as 0.4 %-0.8 %） and bad health functions. 1% Mixed distiller＇s yeast and 15 u/g acid protease and 0.1% yellow rice wine active yeast were used in saccbarification and fermentation. 0.1% saccbarifying enzyme and β-amylase were added in the preparation of mellow sugar solution to increase the sugar content and the solution quality. The successful integration of modem techniques with traditional techniques and the use of bio-enzyme and yeast had upgraded Qiong liquor production from workshop production to modem industrialized production, which could effectively prevent liquor rancidity, increase liquor yield, improve liquor quality, prolong liquor shelf period, and increase economic benefits.

关 键 词：青稞 糖化发酵 调配 均质 杀菌 穹酒生产 

分 类 号：TS262[轻工技术与工程—发酵工程]