摘要
以青稞为原料，用黄酒酵母进行青稞酒的液态发酵，研究了青稞酒的发酵工艺，并对其工艺参数进行优化。采用单因素试验方法，得出青稞酒的最优发酵条件为：原料粉碎4～6瓣，蒸煮时间为30min，料水比为1：6，液化酶添加量为4U／g、糖化酶添加量为100U／g，酵母添加量为1‰，发酵温度为20℃，在此条件下，酿造的青稞酒其风味、口感、色泽最好。
Yellow rice wine yeast was used for liquid fermentation of highland barley to produce highland barley wine. The optimum technical pa- rameters were summed up as follows by single factor test： highland barley crushed into 4~6 flaps, then cooked for 30 min, then feeding water and the ratio of barley and water was 1：6, the addition level of liquefied enzyme was 4 U/g and the addition level of glucoamylase was 100 U/g, the addition level of yeast wag 1.0 %0, and fermentation temperature was at 20 ~C. Under the above conditions, the produced wine had the best flavor, taste and color.
出处
《酿酒科技》
北大核心
2013年第11期21-25,共5页
Liquor-Making Science & Technology
基金
天津市2012年大学生创新大赛重点项目"青稞酒酒曲中微生物及酶系的研究"(项目编号201310061005
属"国家级大学生创新创业训练计划项目")
关键词
青稞酒
发酵
工艺参数
highland barley wine
fermentation
technical parameters
作者简介
任健（1980-），男，河北张家口人，实验师，硕士，研究方向：生物发酵及生化分析。
王有芳（1991-），女，青海互助县人，大学本科，生物技术专业。
