山西小杂粮露酒制备工艺研究

Preparation technology of small grain dew liquor in Shanxi Province

山西小杂粮富含糖类、蛋白质、不饱和脂肪酸、膳食纤维、微量元素等,具有很高的营养价值和保健作用。以清香型汾酒为为酒基,精选山西本地小米、燕麦米和荞麦米3种小杂粮,研究了浸渍法制备山西小杂粮露酒的工艺条件。以总糖和可溶性蛋白为评价指标,通过正交实验得出山西小杂粮露酒的最佳处理条件。结果表明,小米露酒的最佳工艺条件为:浸泡温度为40℃,振荡浸泡时间为3 d、投加量为90 g/L、声能处理时间为10 min;燕麦米露酒的最佳工艺条件为:浸泡温度为40℃,振荡浸泡时间为3 d、投加量为90 g/L、声能处理时间为30 min;荞麦米露酒的最佳工艺条件为:浸泡温度为40℃,振荡浸泡时间为3 d、投加量为90 g/L、声能处理时间为30 min。

Shanxi small grain is rich in sugar,protein,unsaturated fatty acids,dietary fiber,trace elements and so on,which has high nutritional value and health care.In this paper,Shanxi local millet,oat rice and buckwheat rice were selected based on Fen-flavor Fenjiu.Taking total sugar and soluble protein as evaluation indexes,the optimum treatment conditions of Shanxi small grain wine were obtained by orthogonal test.The results showed that the optimum technological conditions were as follows:soaking temperature was 40℃,shaking soaking time was 3 days,dosage was 90 g/L,sound energy treatment time was 10 min;oat rice wine:soaking temperature was 40℃,shaking soaking time was 3 days,dosage was 90 g/L,sound energy treatment time was 30,shaking soaking time 3 days,dosage 90 sound energy treatment time 30.