| 发酵罐发酵荞麦酒工艺研究 |
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| 引用本文： | 姜 莹,周文美.发酵罐发酵荞麦酒工艺研究[J].中国酿造,2017,36(1):83. |
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| 作者姓名： | 姜 莹 周文美 |
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| 作者单位： | 贵州大学 酿酒与食品工程学院 贵州省发酵工程与制药工程重点实验室，贵州 贵阳，550025 |
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| 基金项目： | 贵州科技攻关项目（黔科合农G字【2015】4003号） |
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| 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∶mL）。在此条件下得到酒精度为10.1%vol，总黄酮含量为103.30 μg/mL的荞麦酒。
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| 关 键 词： | 发酵罐 荞麦酒 发酵工艺 |
Fermentation process of buckwheat liquor in bioreactor |
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| JIANG Ying,ZHOU Wenmei.Fermentation process of buckwheat liquor in bioreactor[J].China Brewing,2017,36(1):83. |
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| Authors: | JIANG Ying ZHOU Wenmei |
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| Affiliation: | Guizhou Key Lab of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering,
Guizhou University, Guiyang 550025, China |
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| Abstract: | 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 alcohol content of the buckwheat liquor was 10.1%vol, and total flavonoids content was 103.30 μg/ml. |
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| Keywords: | bioreactor buckwheat liquor fermentation process |
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