固态法酿造苦荞白酒工艺初探  

Primary Study of Production of Tartary Buckwheat Liquor by Solid Fermentation

作　　者：万萍[1] 胡佳丽[1] 朱阔[1] 曾建英[1] 易晓成[2] 

机构地区：[1]成都大学生物产业学院,四川成都610106 [2]四川工商职业技术学院,四川都江堰611800

出　　处：《成都大学学报（自然科学版）》2012年第2期124-127,共4页Journal of Chengdu University（Natural Science Edition）

摘　　要：以苦荞麦为原料,采用传统的固态发酵法酿造苦荞白酒,并对苦荞白酒的固态发酵工艺进行了优化研究.实验结果表明:苦荞麦粉100 g,稻壳添加量18%,加酒曲量10%,打量水用量35%,常温培菌糖化48 h,密封发酵20 d,酒醅的酒精含量可达到7.8%,通过蒸馏可得到酒精度为36%(v/v)的原酒50 mL.Tartary buckwheat as raw material was made into wine by using traditional solid fermentation and its solid fermentation technology for making tartary buckwheat liquor was introduced in this paper. The re： suits show that tartary buckwheat powder is 100 grams, rice husk is 18%, yeast mash is 10%, water is 35 %, nonml temperature training for glycosylated is 48 h, with seal completely fermentation for 20 days, fermenting grains alcohol can achieve 7.8%. Alcohol can be obtained by distillation for 36% （v/v） 50 mL base liquor.

关 键 词：白酒 苦荞白酒 固态发酵 

分 类 号：TS261.4[轻工技术与工程—发酵工程]