摘要
以优质青稞粉为原料,运用糖化、液化等发酵工艺,采用理化指标分析结合感官评定技术,筛选青稞酒纯液态混合发酵最优发酵菌株,并通过正交试验对发酵工艺关键参数进行优化,研究青稞酒纯液态酿造工艺。结果表明,青稞酒纯液态发酵的最佳工艺条件:发酵温度30℃,青稞液pH 6.2,菌株AcY1的接种量4.0%,菌株AlY2的接种量2.0%。在此条件下酿造的青稞酒具有西藏传统青稞酒所固有的风味,口感和色泽。
Use the high quality highland barley flour as raw material, using of saccharification and liquefaction fermentationtechnology, combining with the physical, chemical indicators and sensory evaluation technique, selected the optimum fermentationstrains, and op ＂tmaized the key parameters of pure liquid fermentation technology. The results indicated that optimum technologicalconditions of highland barley wine were as follows fermentation temperature 30 ℃, pH of highland barley liquor 6.2, AcY1strain addition level 4.0%, A1Y2 strain addition level 2.0%. Under these conditions, the highland barley wine had the traditionalTibet highland barley wine in taste, color and aroma.
出处
《食品工业》
北大核心
2014年第6期26-29,共4页
The Food Industry
关键词
青稞酒
纯液态发酵
工艺参数
highland barley wine
pure liquid state fermentation
process parameters
