应用粳米淋饭酒母、苦荞麦粉喂浆开发清爽营养荞麦黄酒工艺

Production technology of buckwheat wine with syrup prepared by Lin-fan rice wine starter and tartary buckwheat powder

根据苦荞麦的营养成分和特征,结合酶法低温蒸煮新技术,在传统黄酒酿造工艺的基础上,采用粳米饭搭窝、酒药培养糖化制成淋饭酒母,然后在酵母扩配和发酵过程中将粳米喂饭改为苦荞麦粉喂浆,在糖化发酵剂上又融合了白药、红曲、麦曲之长,增加了酒醪中微量成分和代谢产物含量,并在后道工序中引入勾兑调味技术和冷冻吸附工艺,试制开发出具有清醇、爽适、营养、保健的苦荞黄酒。

According to the nutritional ingredient and characteristics of tartary buckwheat and based on the traditional craft of rice wine brewing, a novel Lin-fan rice wine starter was prepared using polished japonica rice and wine koji for saccharification by boiling at low temperature by enzyme. Furthermore, the polished japonica rice was used instead of tartary buckwheat during yeast amplificationand fermentation. The saccharification starter was improved by the addition of Baiyao medicine, red Qu and wheat Qu, which increased the contents of trace constituents and metabolic products in the rice wine mash. At the downstream stage of production, the techniques of blending, regulating and freeze-absorbing was used. With the above innovation, the tartary buckwheat wine was produced, which was sweet, pleasant, nutritional and healthy.