藜麦皮胎果果粮蒸馏酒酿造工艺  

Study on fermentation process of the distilled fruit-grain liquor with Quinoa and Pyrus sinkiangensis

作　　者：王世全 周安玲 王晶 鲁怀强 王彩娟 林永胜 WANG Shiquan;ZHOU Anling;WANG Jing;LU Huaiqiang;WANG Caijuan;LIN Yongsheng(Linxia Academy of Agricultural Sciences,Linxia 731100,China)

机构地区：[1]临夏回族自治州农业科学院,甘肃临夏731100

出　　处：《甘肃农业大学学报》2023年第2期209-214,共6页Journal of Gansu Agricultural University

基　　金：甘肃省临夏州2020年科技计划项目(2020-N-5-013)。

摘　　要：【目的】开发藜麦皮胎果复合果粮蒸馏酒新产品。【方法】以甘肃临夏州产的高原藜麦和皮胎果为原料,采用半固态发酵,利用单因素和正交试验,以乙酸乙酯和感官评价为指标,对皮胎果添加量、增香曲用量、糖化及发酵时长对复合果粮蒸馏酒品质的影响开展了较为详尽的研究。【结果】在皮胎果添加量40%、增香曲用量0.4%、糖化时长24 h、26~28℃发酵时长30 d的条件下,藜麦皮胎果果粮酒酒精度可达到47%以上,感官评分高,符合国标要求。【结论】研究成果为藜麦皮胎果果粮酒的生产提供了依据。【Objective】The study aimed to develop a new distilled fruit-grain liquor product of quinoa and Pyrus sinkiangensis.【Method】With the quinoa and Pyrus sinkiangensis produced in Linxia prefecture of Gansu Province as the materials,the semi-solid fermentation was carried out by single-factor and orthogonal experiments.The effects of the amounts of P.sinkiangensis and Xiangba,saccharification and fermentation time on the quality of the distilled liquor were studied in details by using ethyl acetate and sensory evaluation as indexes.【Result】Under the conditions of 40%of P.sinkiangensis,0.4%of Xiangba,saccharification for 24 h,and fermentation for 30 d at 26~28℃,the alcohol content of the distilled liquor could reach up to 47%,and its sensory score was high,which met the requirements of national standards.【Conclusion】The results laid a basis for production of the compound distilled liquor with quinoa and P.sin⁃kiangensis.

关 键 词：藜麦 皮胎果 果粮酒 工艺优化 

分 类 号：TS261[轻工技术与工程—发酵工程]