青稞小曲白酒生产方法初论  

Discussion on the Production Techniques of Highland Barley Xiaoqu Liquor

作　　者：刘义刚[1] 李 兰[1] 

机构地区：[1]四川省食品发酵工业研究设计院,四川温江611130

出　　处：《酿酒科技》2002年第4期57-59,共3页Liquor-Making Science & Technology

摘　　要：青稞又称裸大麦,是大麦的一个变种,禾本科,一二年生草本,是藏区主要农作物,主要用于生产传统糌粑和青稞酒。青稞含蛋白质14％以上,淀粉60％左右,含18种氨基酸和12种微量矿物元素。用固态发酵法小曲白酒生产工艺生产青稞酒,泡粮后青稞含水分41％～44％;闷粮水温70℃左右,时间30min;用曲为Q303、3866或5-5根霉酵母　曲,添加量为青稞量的0.35％～0.60％,藏曲为3％～5％;培菌糖化温度30～38℃ ;发酵糟温控制在28～32℃。（孙悟）Highland barley, also called nude barley, being a variant of barley and classified into the grass family and known as one or two years growth herbage, is the main agriculture crop and basic food in Tibet and used in the production of conventional zanba and highland barley liquor. Highland barley contains more than 14% proteins, 60% amylums, 18 kinds of amino acids and 12 kinds of mineral trace elements. The production techniques of highland barley liquor were the same as that of Xiaoqu liquor by solid fer-mentation method: after grain steeping, the moisture content in highland barley as 41%~42%; hermetic closure of grains for 30 min-utes with 70 ℃ water; Q303 type or 3866 type or 5-5 type rhizopus moldy bran starter was used and the additive quantity was 0.35 %~0.6 % of the highland barley quantity, the additive quantity of Tibetan starter was 3%~5%; saccharification temperature during bacterial culture was at 30~38℃; the temperature of fermentation grains controlled at 28~32℃.(Tran. by YUE Yang)

关 键 词：小曲白酒 生产方法 青稞 青稞酒 风味特征 

分 类 号：TS262[轻工技术与工程—发酵工程]