摘要
采用丰甜一号普通荞麦种子作为试验原料,探索了普通荞麦种子经发芽处理后使用液态发酵法酿制荞麦酒的工艺。结果表明,在酵母菌接种量为5%,料水比为1∶4.0(g∶mL),发酵温度为30℃,发酵时间为8 d的最佳发酵条件下,荞麦酒的酒精度为13.50%vol。产品呈黄棕色具有焦香味,显示出良好的品质,总黄酮含量为268.97μg/mL。
Using common buckwheat variety Fengtian No. 1 as raw material, the liquid fermentation technology for buckwheat wine was studied with germinated buckwheat seeds. The results showed that the optimum conditions were yeast inoculum 5%, material to water ratio 1：4.0（g：ml）, fermentation temperature 30 ℃ and time 8 d. Under the optimum condition, the alcohol content of the buckwheat wine was 13.50%vol. The product showed good quality with caramel aroma, and the total flavonoids content was 268.97 μg/ml.
出处
《中国酿造》
CAS
2014年第8期43-46,共4页
China Brewing
基金
国家燕麦荞麦现代农业产业技术体系专项资金(CARS-08-A4)
国家自然科学基金项目(31060207
31171609)
贵州省农业攻关项目(黔科合NY字[2010]3O94)
贵州省荞麦产业技术科技创新团队(黔科合人才团队(2011)4007)
贵阳市科技计划项目(筑科合同[2011102]1-12)
关键词
荞麦
液态发酵
酿制工艺
低度酒
buckwheat
liquid fermentation
brewing technology
low-alcohol wine
