摘要
以甜荞作为发酵原料,以荞麦酿造酒的酒精度和黄酮类物质含量两项作为评价指标,进行单因素及正交试验优化发酵工艺条件。结果表明,最佳发酵工艺为料水比1∶3(g∶m L),酿酒曲添加量0.6%,发酵时间12 d,发酵温度20℃。在最佳发酵工艺条件下,荞麦酿造酒的酒精度10.09%vol,淀粉利用率78.52%,黄酮类物质收率57.36%。
Using common buckwheat as fermentation raw materials, and using the contents of alcohol and flavonoids in buckwheat brewing liquor as evaluation indexes, the fermentation process conditions were optimized through single factor and orthogonal experiments. The results showed that the optimum fermentation process conditions were determined as follows： the ratio of material to water 1∶3 （g∶ml）, distiller＇s yeast addition 0.6%, fermentation time 12 d, and temperature 20 ℃. Under the optimal fermentation conditions, the alcohol content of the buckwheat liquor was 10.09%vol, the starch utilization rate was 78.52% and the flavonoids yield was 57.36%.
作者
曹冉
钟继仁
张晓龙
朱文众
CAO Ran1, ZHONG Jiren2, ZHANG Xiaolong1, ZHU Wenzhong1(1.College of Bio-Science and Engineering, Hebei University of Science ＆ Technology, Shijiazhuang 050018, China; 2.Chengde KangXi Liquor Industry Co., Ltd., Chengde 068253, Chin)
出处
《中国酿造》
CAS
北大核心
2018年第7期78-82,共5页
China Brewing
关键词
甜荞
酒精度
黄酮类物质
发酵条件优化
common buckwheat
alcohol content
flavonoids
optimization of fermentation conditions
