| 青稞燕麦酒复合酒曲发酵工艺的研究 |
| |
| 引用本文： | 王晗,潘明,刘念,赵晨婕,曾智娟,蔡海燕,常少健,王超凯.青稞燕麦酒复合酒曲发酵工艺的研究[J].酿酒科技,2019(4):61-64. |
| |
| 作者姓名： | 王晗 潘明 刘念 赵晨婕 曾智娟 蔡海燕 常少健 王超凯 |
| |
| 作者单位： | 四川轻化工大学;四川省食品发酵工业研究设计院;酿酒生物技术及应用四川省重点实验室;国家固态酿造工程技术研究中心 |
| |
| 基金项目： | 四川省科技厅重点研发项目(2017NZ0033);四川省科技厅重点研发项目(2018NZ0060) |
| |
| 摘 要： | 对影响青稞燕麦发酵酒质量的工艺参数进行了优化,确定了青稞燕麦酒的最适发酵工艺为:发酵时间100 h,发酵温度31℃,酒曲添加量2%,其中白酒酒曲和黄酒酒曲的比例为7∶3。主发酵结束后,酒精度达到8.6%vol,香气舒适,醇和协调,酸甜适中,口感柔顺,风味独特,无异杂味。
|
| 关 键 词： | 青稞 燕麦 发酵酒 复合酒曲 工艺优化 |
Fermentation Technology of Highland Barley-Oat Wine with Composite Starter |
| |
| WANG Han,PAN Ming,LIU Nian,ZHAO Chenjie,ZENG Zhijuan,CAI Haiyan,CHANG Shaojian,WANG Chaokai.Fermentation Technology of Highland Barley-Oat Wine with Composite Starter[J].Liquor-making Science & Technology,2019(4):61-64. |
| |
| Authors: | WANG Han PAN Ming LIU Nian ZHAO Chenjie ZENG Zhijuan CAI Haiyan CHANG Shaojian WANG Chaokai |
| |
| Affiliation: | (Sichuan University of Science & Engineering,Zigong,Sichuan 643000;Sichuan Food Fermentation Industry Research &Design Institute,Chengdu,Sichuan 611130;Liquor Making Bio-technology & Application Key Laboratory,Chengdu,Sichuan 643000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000,China) |
| |
| Abstract: | WANG Han;PAN Ming;LIU Nian;ZHAO Chenjie;ZENG Zhijuan;CAI Haiyan;CHANG Shaojian;WANG Chaokai(Sichuan University of Science & Engineering,Zigong,Sichuan 643000;Sichuan Food Fermentation Industry Research &Design Institute,Chengdu,Sichuan 611130;Liquor Making Bio-technology & Application Key Laboratory,Chengdu,Sichuan 643000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000,China) |
| |
| Keywords: | highland barley oat fermented wine composite starter process optimization |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
