苦荞黄酒的工艺研究  

Process of Buckwheat Rice Wine Technology

作　　者：李河[1] 李正涛[2] 张宿义 敖宗华 丁海龙 吴学娅 张大[2] 肖燕[2] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]西昌学院,四川凉山615013 [3]泸州老窖股份公司,四川泸州646003 [4]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《食品研究与开发》2016年第21期68-71,共4页Food Research and Development

摘　　要：以糯米和苦荞麸皮为原料,研究料水比、糖化酶接入量、黄酒酵母接入量、温度、时间等因素对苦荞黄酒糖化和后发酵的影响,通过L9（3-4）正交试验确定苦荞黄酒工艺的最佳条件,并对成品进行感官评定。试验结果表明：影响苦荞黄酒糖化的因素依次为：料水比﹥糖化温度﹥糖化酶接入量﹥糖化时间,糖化的最佳条件为：料水比3∶5.5∶11.5（g∶g∶g）,糖化酶接入量0.25%,糖化温度60℃,糖化时间13h;影响苦荞黄酒后发酵的因素依次为：后发酵温度﹥黄酒酵母接入量﹥料水比﹥后发酵时间,后发酵的最佳工艺条件为：料水比3∶5.5∶11.5（g∶g∶g）,黄酒酵母接入量0.2%,后发酵温度40℃,后发酵时间13d。经过最佳糖化和后发酵工艺可获得外观、香气、口味、风格等感官指标达到优级的苦荞黄酒。With glutinous rice and buckwheat bran as raw materials, the effects of buckwheat saccharification and secondary fermentation by factors such as material to water ratio, quantity of glucoamylase access, quantity of wine yeast access, temperature, time and so on were studied, the optimum conditions for it was confirmed by L9（ 34） orthogonal test.And sensory evaluation was made for the final product. The results showed that the effct factors of buckwheat rice wine saccharification were material to water ratio 〉 saceharification temperature 〉 quantity of glucoamylase access 〉 saccharification time, the best conditions of saccharification were 3 ： 5.5 ： 11.5 of material to water ratio （g ： g ： g）, quantity of wine yeast access 0.25 %, saccharification temperature 60 ℃, saccharification time 13 h; the effect factors of buckwheat rice wine secondary fermentation were secondary fer- mentation temperature〉 quantity of wine yeast access〉 material to water ratio 〉 secondary fermentation time, the optimum conditions of secondary fermentation were material to water ratio 3 ： 5.5 ： 11.5 （g ： g ： g）, quantity of wine yeast access 0.2 % , secondary fermentation temperature 40 ℃, secondary fermentation time for 13 d. Through the best processes of saccharification and secondary fermentation,the appearance, aroma, taste, style and other sensory indicators of buckwheat rice wine have reached the great level.

关 键 词：苦荞黄酒 糖化 后发酵 感观评定 

分 类 号：TS262.4[轻工技术与工程—发酵工程]