青稞干黄酒传统发酵工艺研究  

Traditional fermentation technology of highland barley dry Huangjiu

作　　者：易晓成[1,2] 万萍 李雄波 田浩 YI Xiaocheng;WAN Ping;LI Xiongbo;TIAN Hao(Department of Wine and Food Engineering,Sichuan Technology Business College,Dujiangyan 611830,China;Sichuan Key Lab of Liquor-marking Biotech&Application,Zigong 643000,China;College of Pharmacy and Biological Engineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]四川工商职业技术学院酒类与食品工程系,四川都江堰611830 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]成都大学药学与生物工程学院,四川成都610106

出　　处：《中国酿造》2018年第8期128-132,共5页China Brewing

基　　金：酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2016-06)

摘　　要：以青稞为原料,通过单因素试验研究了酒药用量、麦曲用量、发酵温度、冲缸加水比、主发酵时间对青稞干黄酒传统发酵的影响,并以酒精度为响应值,采用响应面法对青稞干黄酒传统发酵工艺进行优化。结果表明,当酒药用量为0.6%、麦曲用量为6.6%、发酵温度为29℃、冲缸加水比为2 m L/g、主发酵时间为8 d时,其酒精度最高为9.56%vol。所得产品色香味俱佳,具有青稞干黄酒独特的风味。Using highland barley as raw materials,the effects of Jiuyao addition,wheat starter addition,fermentation temperature,cylinder water addition ratio,fermentation time on traditional fermentation of highland barley dry Huangjiu fermentation were studied by single factor experiments.Using alcohol content as the response value,the traditional fermentation conditions of the highland barley dry Huangjiu was optimized by response surface methodology.The results indicated under the condition of Jiuyao 0.6%,wheat starter 6.6%,fermentation temperature 29℃,cylinder water addition 2 ml/g of raw material,fermentation time 8 d,the alcohol content was the highest 9.56%vol,the product had good color,aroma and unique taste of dry highland barley wine.

关 键 词：青稞 干黄酒 传统发酵 工艺优化 响应面法 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]