摘要
为完善荞麦酒液化发酵的工艺条件,采用单因素试验及正交试验对荞麦酒的糖化工艺和酿制工艺进行探索。结果表明:最优糖化工艺条件是糖化酶添加量为6%,糖化温度60℃,糖化时间45min,pH4.5;荞麦酿制的最适接种量为5%,发酵温度25℃,添加SO2的质量浓度120mg/L,发酵时间8d,在该条件下的荞麦酒精含量达10.1%,总酸3.26mg/mL,总酯3.39mg/mL,还原糖3.84%。
The saccharification and brewing technics of buckwheat wine were studied by means of single factor experiments and orthogonal experiments to perfect the process conditions. The results showed that the optimized parameters of the saccharification process were as follows：glucoamylase of 6%, saccharifying for 45 min at 60℃ and pH 4.5.The optimized parameters of the brewing process were as follows：under inoculum size of 5% and 120 mg/L SO2,brewing for 8 days at 25℃.Under these conditions the buckwheat alcohol content,total acid,total ester and reducing sugar reached 10.1%,3.26 mg/mL,3.39 mg/mL and 3.84% respectively.
出处
《贵州农业科学》
CAS
北大核心
2014年第1期195-198,共4页
Guizhou Agricultural Sciences
基金
国家燕麦荞麦现代农业产业技术体系专项资金"荞麦落粒基因研究"(CARS-08-A4)
贵阳市科技计划项目"荞麦保健酒酿制工艺研究"[筑科合同(2011102)1-12]
关键词
荞麦
糖化
发酵
酿制工艺
buckwheat
saccharification
fermentation
brewing process
