小米苦荞米酒加工工艺优化  

Optimization of Processing Technology for Millet and Tartary Buckwheat Rice Wine

作　　者：贺祺涵 赵江林[1] 林昱吉 严慧玲 陈剑雄 赵钢[1] HE Qi-han;ZHAO Jiang-lin;LIN Yu-ji;YAN Hui-ling;CHEN Jian-xiong;ZHAO Gang(Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization,Chengdu University,Chengdu 610106,Sichuan,China;Huantai Biotechnology Co.,Ltd.,Chengdu 610213,Sichuan,China)

机构地区：[1]成都大学四川省杂粮产业化工程技术研究中心,四川成都610106 [2]环太生物科技有限公司,四川成都610213

出　　处：《食品研究与开发》2022年第22期113-120,共8页Food Research and Development

基　　金：四川省科技计划项目(2019YJ0662);国家现代农业产业技术体系四川创新团队项目(SCCXTD202011)。

摘　　要：以糯米、小米和苦荞为主要原料,采用甜酒曲作为发酵剂,通过单因素试验及正交试验对原料配比、发酵条件进行优化,并对所得成品的感官指标、理化指标及抗氧化活性进行测定。结果表明,小米苦荞米酒的最佳配比:糯米∶小米∶苦荞质量比为6∶3∶2;最佳发酵条件:酒曲添加量为0.4%,料液比为20∶6(g/mL),发酵时间为96 h。最优工艺条件下制得的小米苦荞米酒营养丰富,口感醇厚,香气宜人,且具有一定的抗氧化功能。Glutinous rice,millet,and Tartary buckwheat were used as the main raw material and sweet wine koji as the starter.The single factor and orthogonal test were used to optimize the ratio of raw materials and fermentation conditions.Furthermore,the sensory,physical,and chemical indices,as well as the antioxidant activity of rice wine were determined.These results revealed that the optimal mass ratio for the glutinous rice,millet,and Tartary buckwheat was 6∶3∶2.Furthermore,the optimal fermentation conditions were as follows:0.4%additional koji amount,20∶6(g/mL)solid to liquid ratio,and a 96 h fermentation period.Under the optimum conditions,the millet-Tartary buckwheat rice wine is rich in nutrition,mellow in taste,pleasant in aroma,and has excellent antioxidant activity.

关 键 词：小米 苦荞 米酒 发酵工艺 品质 

分 类 号：TS262.4[轻工技术与工程—发酵工程]