苦荞泡酒的工艺条件  

Tartary Buckwheat Wine

作　　者：王雪波[1] 邓建华[1] 胡建平[1] 

机构地区：[1]西昌学院轻化工程学院,四川西昌615013

出　　处：《农产品加工（下）》2013年第2期30-32,37,共4页Farm Products Processing

基　　金：四川省教育厅课题(12ZB121)

摘　　要：以苦养麸皮为原料,用白酒浸泡,探究苦荞麸皮中黄酮溶入白酒的最佳条件和感官评价。通过不同固液比、酒度和时间进行单因素试验,确定各单因素在苦荞麸皮泡酒中黄酮溶入的较适宜范围,再通过正交试验确定出黄酮溶入的最佳条件,并对各产品进行感官评价。结果表明,影响黄酮溶入的主次关系为酒度>时间>固液比;当酒度为60%,时间为5 h,固液比为1:25时,白酒中溶入黄酮含量最高为3%;其产品感官评价均良好。Taking tartary buckwheat bran as raw material, by soaking liquor, the best conditions of tartary buckwheat bran flavonoid into liquor and the sensory evaluation are studied. By varying the ratio of solid to liquid, alcohol content, time for a single factor test, a suitable range of the single factor in tartary buckwheat bran wine flavonoids is determined, and then the best conditions of flavonoid into the product are obtained by orthogonal test, and sensory evaluation is done. The results show that the effect on flavone in the primary and secondary relations for alcohol content〉time〉ratio of solid to liquid. When alcohol content is 60%, time of 5 h, and ratio of solid to liquid 1 ： 25, the flavonoid content into liquor is up to 3%, and its products have good sensory.

关 键 词：苦荞 麸皮 泡酒 

分 类 号：TS201[轻工技术与工程—食品科学]