新型青稞酒混曲发酵工艺研究

摘要

In this study, highland barley from Qinghai was used as raw materials, mixed-starter fermentation (new-type highland barley Daqu and Rhizopus Xiaoqu) was adopted to produce soft-taste highland barley liquor, and the technology of steaming and distilling one time respec-tively was applied. The experimental results suggested that, as the mixed ratio of highland barley Daqu and Rhizopus Xiaoqu was 10∶1, the yield and the quality of soft-taste highland barley liquor were better than that by traditional production methods. This study provided theoretical and technical base for efficient utilization of highland barley resources and the expansion of highland barley liquor market.%以青海青稞为主要酿酒原料，探讨了新型青稞大曲与根霉小曲混曲发酵酿造绵柔青稞酒的“清蒸一次清”工艺。研究发现，青稞大曲∶根霉小曲为10∶1混曲发酵时，绵柔青稞酒酒精产率及成品酒品质均优于传统青稞酒。该项研究结果为高原青稞资源的有效利用以及青稞酒市场的进一步拓展奠定了理论和技术基础。