青稞米酒生产工艺的研究

A Pilot Study on Production Technique of Highland Barley Rice Wine

本研究旨在以青稞作为原料,综合青稞的特殊营养成分和酒精发酵的特殊功效研制出一款新型的保健米酒。选用单因素实验确定糖化时间、发酵时间、酒曲添加量、料液比以及发酵和糖化温度为影响因素,再通过正交实验进行优化。结果表明青稞米酒最优发酵条件为:糖化时间为36 h、发酵时间为12 h、酒曲添加量7%、料液比1:2.5、发酵和糖化温度为27℃,在此条件下青稞米酒的感官值为8.3分,再经调配实验对米酒的风味进行优化得到最佳配比为8%白糖和0.15%柠檬酸。此时的感官评分为8.9分。

The purpose of this study was to develop a new type of healthy rice wine with barley as a raw material, through the special nutritional composition of alcoholic fermentation and the special effect of alcoholic fermentation. Using single factor experiment detemined the influence factors of saccharification time, fermentation time, yeast adding amount, liquid ratio,fermentation and saccharification temperature, and then optimized by orthogonal experiments.The results showed that the optimum fermentation conditions of highland barley wine were saccharification time of 36 h, fermentation time of 12 h, 7% yeast adding volume, material liquid ratio 1：2.5, and fermentation and saccharification temperature were 27 ℃. Under this condition,the sensory value of the barley wine was 9.1, and then the flavor of rice wine was optimized by the blending experiment. The best ratios were 8% sugarand and 0.15% citric acid.