苦荞摊饭法甜型黄酒发酵工艺研究  

Research on fermentation technology for buckwheat sweet rice wine by Tan-fan method

作　　者：万萍[1] 刘红[1] 唐玲[1] 龙建兵[1] 彭镰心[1] 

机构地区：[1]成都大学生物产业学院,成都四川610106

出　　处：《食品与机械》2015年第1期181-185,共5页Food and Machinery

基　　金："十二五"农村领域国家科技计划课题(编号:2012BAD34B05-13);成都市经济和信息化委员会专项项目(编号:201301012);四川省科技支撑计划项目(编号:2012NZ0031)

摘　　要：以苦荞米和糯米(1∶1)为原料,通过单因素及正交试验,得出苦荞摊饭法甜型黄酒的最佳发酵工艺为:酒药用量0.4%,麦曲用量5%,投酒酒度45%vol,投酒量与原料量之比为1∶1(V∶m),发酵温度30℃,主发酵时间11d。该条件下酿造的苦荞甜型酒,经贮存后口味绵软、润滑,色泽黄色、清亮透明、富有光泽,醇香浓郁,具有苦荞甜型黄酒的独特风格。With buckwheat rice and glutinous rice（1∶1）as raw material,and the optimum were determined through single factor test and orthogonal test fermentation technology for buckwheat sweet rice wine by tan-fan method as follow：the use level of jiuyao was 0.4%;the use level of the wheat starter was 5%;the add liquor alcohol content 45%vol,the use level of liquor：the raw material for 1∶1（V ∶m）,fermentation temperature 30 ℃,the primary fermentation time11 d.Under the above condition,the produced buckwheat sweet rice wine,after storage had mellow taste and lubrication and special styles and it was yellow in color and clear and transparent.

关 键 词：苦荞米 甜型黄酒 摊饭法 发酵工艺 

分 类 号：TS262.4[轻工技术与工程—发酵工程]