摘要
该研究以甜荞与苦荞为原料,应用5 L液态发酵罐进行发酵制作荞麦酒。通过单因素和正交试验对荞麦酒的酿造工艺条件进行优化,从而确定发酵罐发酵荞麦酒的最佳工艺参数。结果表明:最佳发酵工艺条件为酵母菌添加量0.6%、发酵时间7 d、料水比1∶4(g∶m L)。在此条件下得到酒精度为10.1%vol,总黄酮含量为103.30μg/m L的荞麦酒。
Using buckwheat and tartary buckwheat as raw material, buckwheat liquor was made by liquid-state fermentation in a 5 L bioreactor. The brewing parameters of buckwheat liquor was optimized by single factor and orthogonal tests. The results showed that the optimal fermentation conditions were determined as follows： yeast inoculum 0.6%, fermentation time 7 d, raw material to water ratio 1：4 （g：ml）. Under the conditions, the alco- hol content of the buckwheat liquor was 10.1%vol, and total flavonoids content was 103.30μg/ml,
出处
《中国酿造》
CAS
北大核心
2017年第1期83-87,共5页
China Brewing
基金
贵州科技攻关项目(黔科合农G字【2015】4003号)
关键词
发酵罐
荞麦酒
发酵工艺
bioreactor
buckwheat liquor
fermentation process
