| 固态法酿造苦荞白酒工艺初探 |
| |
| 引用本文： | 万萍,胡佳丽,朱阔,曾建英,易晓成.固态法酿造苦荞白酒工艺初探[J].成都大学学报(自然科学版),2012,31(2):124-127. |
| |
| 作者姓名： | 万萍 胡佳丽 朱阔 曾建英 易晓成 |
| |
| 作者单位： | 1. 成都大学生物产业学院,四川成都,610106
2. 四川工商职业技术学院,四川都江堰,611800 |
| |
| 摘 要： | 以苦荞麦为原料,采用传统的固态发酵法酿造苦荞白酒,并对苦荞白酒的固态发酵工艺进行了优化研究.实验结果表明:苦荞麦粉100 g,稻壳添加量18%,加酒曲量10%,打量水用量35%,常温培菌糖化48 h,密封发酵20 d,酒醅的酒精含量可达到7.8%,通过蒸馏可得到酒精度为36%(v/v)的原酒50 mL.
|
| 关 键 词： | 白酒 苦荞白酒 固态发酵 |
Primary Study of Production of Tartary Buckwheat Liquor by Solid Fermentation |
| |
| WAN Ping,HU fiali,ZHU Kuo,ZENG Jianying,YI Xiaocheng.Primary Study of Production of Tartary Buckwheat Liquor by Solid Fermentation[J].Journal of Chengdu University (Natural Science),2012,31(2):124-127. |
| |
| Authors: | WAN Ping HU fiali ZHU Kuo ZENG Jianying YI Xiaocheng |
| |
| Institution: | 1.School of Bioindustry, Chengh University, Chengdu 610106, China; 2. Sichuan Business and Technolo＂ Vocatimal College, Dujiangyan 611800, China) |
| |
| Abstract: | Tartary buckwheat as raw material was made into wine by using traditional solid fermentation and its solid fermentation technology for making tartary buckwheat liquor was introduced in this paper. The re： suits show that tartary buckwheat powder is 100 grams, rice husk is 18%, yeast mash is 10%, water is 35 %, nonml temperature training for glycosylated is 48 h, with seal completely fermentation for 20 days, fermenting grains alcohol can achieve 7.8%. Alcohol can be obtained by distillation for 36% （v/v） 50 mL base liquor. |
| |
| Keywords: | liquor tartary buckwheat liquor sohd fermentation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
