西凤苦荞配制酒工艺研究

The Production of Buckwheat Liqueur of Xi Feng

试验以黑苦荞为原料,经炒制、粉碎、提取、勾调、品评等环节,对西凤苦荞配制酒的工艺条件进行了研究。结果表明,将晾干的苦荞高温炒制30min后粉碎,在55度凤型(料液比1∶10)中热回流提取2h,提取原液经过滤之后,与淡雅凤型白酒以1∶12的比例勾调,在以上工艺条件下,得到具有显著荞香味、口感协调、风格突出、黄酮含量达92mg/L的苦荞配制酒。

Based on single-factor studies of roast、grind、extraction、blending、tasting,the making process of buckwheat wine was made successfully.Buckwheat solution was prepared as follows:Buckwheat roasted 30 min and grinded by 5 mesh seiving,then mixed with 55%vol Feng-flavor wine at the ratio of solid to liquid 1∶10,after 2 hours of heat reflux extraction,the solution was produced.Buckwheat liqueur was prepared as follows:buckwheat solution mixed with 38%vol smiple and elegant Feng-flavor wines at the ratio of 1∶12.The produced liqueur had good sensory of buckwheat flavord,clean and special taste.Besides,The total flavonoids content in buckwheat liquor is up to 92mg/L,it had healthcare functions.