青稞燕麦酒复合酒曲发酵工艺的研究  

Fermentation Technology of Highland Barley-Oat Wine with Composite Starter

作　　者：王晗 潘明 刘念[2,3,4] 赵晨婕 曾智娟 蔡海燕 常少健[2,3,4] 王超凯 WANG Han;PAN Ming;LIU Nian;ZHAO Chenjie;ZENG Zhijuan;CAI Haiyan;CHANG Shaojian;WANG Chaokai(Sichuan University of Science & Engineering,Zigong,Sichuan 643000;Sichuan Food Fermentation Industry Research &Design Institute,Chengdu,Sichuan 611130;Liquor Making Bio-technology & Application Key Laboratory,Chengdu,Sichuan 643000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000,China)

机构地区：[1]四川轻化工大学,四川自贡643000 [2]四川省食品发酵工业研究设计院,四川成都611130 [3]酿酒生物技术及应用四川省重点实验室,四川成都643000 [4]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒科技》2019年第4期61-64,共4页Liquor-Making Science & Technology

基　　金：四川省科技厅重点研发项目(2017NZ0033);四川省科技厅重点研发项目(2018NZ0060)

摘　　要：对影响青稞燕麦发酵酒质量的工艺参数进行了优化,确定了青稞燕麦酒的最适发酵工艺为:发酵时间100 h,发酵温度31℃,酒曲添加量2%,其中白酒酒曲和黄酒酒曲的比例为7∶3。主发酵结束后,酒精度达到8.6%vol,香气舒适,醇和协调,酸甜适中,口感柔顺,风味独特,无异杂味。The technical parameters related to highland barley- oat wine fermentation were optimized as follows: the fermentation time was 100 h, the fermentation temperature was at 31 ℃, the adding level of composite starter was 2 % with the ratio of Baijiu starter to yellow rice wine starter as 7:3. After the ending of chief fermentation, wine alcoholicity reached to 8.6 %vol. The produced wine had comfortable and coordinated aroma, moderate sweet and sour taste, and its flavor was unique without any off-flavor.

关 键 词：青稞 燕麦 发酵酒 复合酒曲 工艺优化 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]