发酵型藏传青稞酒生产工艺的研究

Study on Production Process of Fermented Tibetan Barley Wine

以西藏青稞为原料,传统藏曲为发酵剂,经过酶解、发酵、压榨过滤、澄清等工艺,生产出金黄透明、酸甜适口的低酒精度青稞酒,并添加食用二氧化碳达到口感更佳,保持西藏传统风格,富集葡聚糖,是消费者喜欢的一款新型饮料酒。

Using Tibetan barley as raw material and traditional Tibetan rice as the starter, through the processes of enzymolysis,fermentation, squeezing, filtration, and clarification, golden transparent, low-alcohol wines with sweet and sweet taste are produced, and edible carbon dioxide is added to achieve better taste. Maintaining Tibetan traditional style and enriching glucan is a new type of beverage that consumers like.