黑米荞麦米酒发酵工艺  

The Fermentation Process of Black Rice and Buckwheat Rice Wine

作　　者：贺祺涵 赵江林[1] 廖青夏 钟灵允[1] 张萍 王爱莉 HE Qi-han;ZHAO Jiang-lin;LIAO Qing-xia;ZHONG Ling-yun;ZHANG Ping;WANG Ai-li(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]环太生物科技股份有限公司,四川成都610213

出　　处：《食品研究与开发》2023年第6期78-85,共8页Food Research and Development

基　　金：四川省科技计划项目(2022YFQ0041);国家现代农业产业技术体系四川创新团队项目(SCCXTD202011)。

摘　　要：以黑米、荞麦、糯米为主要原料,采用甜酒曲作为发酵剂,通过单因素及正交试验对发酵工艺进行优化,并对所得黑米荞麦米酒的感官指标、理化指标及抗氧化活性进行测定。研究结果表明,黑米荞麦米酒的最佳发酵工艺为糯米、黑米、荞麦质量比4∶6∶6,蒸煮时间20 min,料液比20∶9(g/mL),发酵时间7 d。在此工艺条件下制得的黑米荞麦米酒酸甜适中、口感醇厚、酒体协调,风味成分丰富,且具有一定的抗氧化功能。With black rice,buckwheat and glutinous rice as main raw materials,and sweet wine koji as starter,the fermentation process was optimized by single factor experiment and orthogonal experiment,and the sensory indexes,physical and chemical indexes,as well as the antioxidant activity of the obtained black rice and buckwheat rice wine were determined.The results showed that the optimum fermentation conditions were as follows:the mass ratio of glutinous rice to black rice to buckwheat 4∶6∶6,cooking time 20 min,solid-liquid ratio 20∶9(g/mL),and fermentation time 7 d.Under these conditions,the black rice and buckwheat rice wine was moderately sour and sweet,with mellow taste,harmonious wine body,and rich flavor components,and had a certain antioxidant function.

关 键 词：黑米 荞麦 米酒 发酵 品质分析 

分 类 号：TS262.4[轻工技术与工程—发酵工程]