青稞清酒酿造工艺研究  

Study on the Production Techniques of Highland Barley Sake

作　　者：于军[1] 

机构地区：[1]青海民族大学化学与生命科学学院,青海西宁810007

出　　处：《酿酒科技》2011年第9期35-37,共3页Liquor-Making Science & Technology

摘　　要：青稞清酒酿造工艺是在酩馏酒和甜醅的酿造基础上,借鉴清酒和喂饭黄酒的酿造原理,选用青藏高原品质优良的青稞为原料,以米曲霉(Aspergiuus oryzae)2146或3800为糖化菌,清酒酵母(sake yeast)1296为发酵菌株,生产工艺为"一次酒母,适时添曲,分次喂饭,高浓配料,多边发酵"。Based on the production techniques of Moet distilled liquor and sweet fermented grains and by reference of the manufacturing principles of sake and yellow rice wine, the production process of highland barley sake had finally developed as following： high-quality Tibetan barley used as raw materials, Aspergiuus oryzae2146 or 3800 used as saccharifying bacteria, Sake yeast 1296 used as fermenting strains, and then followed the principle of ＂wine yeast used once, timely starter-adding, feeding gradually, high-concentration ingredients mixing, and multilateral fermentation＂.

关 键 词：青稞清酒 酩馏酒 甜醅 酿造工艺 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]