苦荞米酒发酵工艺条件的优化

Optimization of Fermentation Condition for Bitter Buckwheat Rice Wine

为进一步提高苦荞保健米酒品质,以苦荞和糯米为主要原料,通过单因素和正交试验,探索苦荞米酒的发酵工艺,优化工艺参数。正交试验结果表明,最佳的工艺条件为蒸煮时间40 min,发酵温度28℃,糖化时间7 d,酒精发酵时间6 d。苦荞米酒营养丰富、口感醇厚,风味独特,是一种符合现代人健康理念的饮品。

In order to make further improvement on the quality of bitter buckwheat rice wine, the brewing process using bitter buckwheat and glutinous rice as the major material was investigated using factor and orthogonal experiments.The optimal process condition were cooking time 40 min ,fermentation temperature 28 ℃, saccharification time 7 days and alcohol fermentation time 6 days.The bitter buckwheat rice wine brewed under this optimal condition had the feature of high nutrition,mellow taste and unique flavor.Therefore ,it is a kind of heahhcare drink.