半固态发酵法酿制咂酒生产工艺开发研究

Development of Sippen Wine by Semi - solid Fermentation

以青稞为原料,采用半固态发酵法,开发研究了少数民族地区特色饮料酒——咂酒的生产工艺,比较了固态发酵与半固态发酵对咂酒品质的影响,得出的最佳工艺条件为:青稞粉碎度1～1.5mm,60℃浸泡5～6h,常压蒸煮2h,水:青稞=5:1,加入高产酒曲1.2％(以原料青稞为基准),前发酵温度低于28℃,发酵10d,后发酵温度22～24℃,发酵30d,过滤勾兑灌装后,在80～85℃下杀菌15min。

In this article, the production process of Sippen Wine was studied based on highland barley as material and the effect of solid fermentation and semi-solid fermentation on the quality of Sippin Wine was considered. The optimum conditions of process determinated were as follow.The highland barley was smashed to 1 - 1.2mm size,marinationed for 5 ~ 6h at 60℃,cooked for two hours at nonnal pressure and water: highland barley = 5:1,1.2% high activity yeast (based on the quantity of highland barley) was additioned into the cooled semi -solid.Pre- fermentation temperature was under 28℃ and the period was 10 days;post- fermentation temperature was 22- 24℃ and the period was 30 days.The wine was filtered,blended,poured into glass bottle and sterilized for 15 minutes at 80 - 85℃ .