淋饭法苦荞酿造酒发酵工艺研究  

Research on Fermentation Technology for Buckwheat Brewing Wine by Lin-Fan Method

作　　者：万萍[1] 易晓成[2,3] 李春霞 WAN Ping;YI Xiaocheng;LI Chunxia(School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Department of Wine and Food Engineering,Sichuan Technology Business College,Dujiangyan 611830,China;Sichuan Key Lab of Liquor-Marking Biotech&Application,Zigong 643000,China)

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

出　　处：《成都大学学报（自然科学版）》2020年第4期374-379,共6页Journal of Chengdu University（Natural Science Edition）

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：以苦荞为原料,通过单因素试验研究了加水比、发酵温度、酵母添加量及发酵周期对淋饭法苦荞酿造酒发酵的影响,并以酒精度为响应值,采用响应面法对淋饭法苦荞酿造酒发酵工艺进行优化.试验结果表明,当糖化酶用量为0.6%、加水比为3.87 mL·g^-1、添加酵母量为0.14%、发酵温度为27.9℃且发酵169 h时,其酒精度最高为7.74%vol,总酸(以乳酸计)为6.9 g/L,总糖(以葡萄糖计)为4 g/L,淀粉利用率可达52.9%.所得产品色香味俱佳,具有苦荞酿造酒独特的风味.With buckwheat as raw materials,the impacts of water addition ratio,fermentation temperature,added amount of yeast,and fermentation cycle on the fermentation of buckwheat brewed rice wine fermentation by lin-fan method as follow were studied by single factor experiment.The alcoholic strength was used as the response value to optimize fermentation of buckwheat brewed wine fermentation technology by adopting response surface method.The results showed that the amount of glucoamylase was 0.6%,the water ratio was 3.87 mL·g^-1,the amount of yeast added was 0.14%,the fermentation temperature was 27.9℃,and the maximum alcohol content was 7.74%vol for 169 hours of fermentation,total acid(Lactic acid count)was 6.9 g/L,total sugar(glucose count)was 4 g/L,and starch utilization rate could reach 52.9%.The obtained product has excellent color,fragrance,and unique flavor of buckwheat brewing.

关 键 词：苦荞 淋饭法 酿造酒 发酵工艺 响应面法 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]