苦荞营养保健酒发酵基质的比较研究  

Comparison of fermentation matrix for nutritional health wine of tartary buckwheat

作　　者：李云龙[1] 陕方[1] 胡俊君[1] 李红梅[1] 边俊生[1] 

机构地区：[1]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《粮油食品科技》2013年第4期92-94,共3页Science and Technology of Cereals,Oils and Foods

基　　金：国家现代农业(燕麦荞麦)产业技术体系专项经费资助(CARS-08-D-2);山西省农业科学院科技攻关课题专项基金资助(YCP0809)

摘　　要：在酒的酿制中,糖化发酵原料是影响酒质的主要因素之一,特别是保健酒,原料的种类以及用量直接影响着成品酒的保健功效。实验以苦荞、糯米、黄米作为发酵原料,按不同配比进行比较,以获得较佳的发酵基质。结果表明:随着苦荞的用量增加,功能性成分的含量也随之增加,而产酒率降低。试验获得的最佳原料配方:苦荞50%,黄米50%。The fermentation of raw material was one of the most important factors that affect the quality of wine during brewing, especially for health wine. The variety of the raw materials directly affected the healthy efficacy of the wine. Buckwheat, sticky rice and yellow rice with different proportions were used as raw materials for fermentation in order to get a better fermentation substrate. The results showed that func- tionality ingredients increased along with the buckwheat content increasing, while wine yield decreased. The optimal formula for raw material was 50% buckwheat and 50% yellow rice.

关 键 词：糖化发酵 苦荞 保健酒 基质 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]