发酵罐发酵荞麦酒工艺研究  

Fermentation process of buckwheat liquor in bioreactor

作　　者：姜莹[1] 周文美[1] 

机构地区：[1]贵州大学酿酒与食品工程学院贵州省发酵工程与制药工程重点实验室,贵州贵阳550025

出　　处：《中国酿造》2017年第1期83-87,共5页China Brewing

基　　金：贵州科技攻关项目(黔科合农G字【2015】4003号)

摘　　要：该研究以甜荞与苦荞为原料,应用5 L液态发酵罐进行发酵制作荞麦酒。通过单因素和正交试验对荞麦酒的酿造工艺条件进行优化,从而确定发酵罐发酵荞麦酒的最佳工艺参数。结果表明:最佳发酵工艺条件为酵母菌添加量0.6%、发酵时间7 d、料水比1∶4(g∶m L)。在此条件下得到酒精度为10.1%vol,总黄酮含量为103.30μg/m L的荞麦酒。Using buckwheat and tartary buckwheat as raw material, buckwheat liquor was made by liquid-state fermentation in a 5 L bioreactor. The brewing parameters of buckwheat liquor was optimized by single factor and orthogonal tests. The results showed that the optimal fermentation conditions were determined as follows： yeast inoculum 0.6%, fermentation time 7 d, raw material to water ratio 1：4 （g：ml）. Under the conditions, the alco- hol content of the buckwheat liquor was 10.1%vol, and total flavonoids content was 103.30μg/ml,

关 键 词：发酵罐 荞麦酒 发酵工艺 

分 类 号：TS261.4[轻工技术与工程—发酵工程]