液态发酵法酿造荞麦酒发酵工艺研究

摘要

The strain species, the ratio of raw materials, and raw materials processing methods were determined through contrast test. Then the op- timum fermentation conditions of buckwheat wine by liquid fermentation were determined by single factor test and orthogonal test. The research showed that the fermentable ability of raw materials improved and flavonoids content increased evidently after sprouting treatment; the fermenting capability of yellow wine dry yeast was stronger than other strains; the ratio of buckwheat to tartary buckwheat was 3：2, the ratio of raw materials to water was 1：2.5, fermentation temperature was at 30 ℃, fermentation time was 7 d, and the addition level of active dry yeast was 0.5 %.%通过对照试验确定菌种、原料配比和原料处理方法,以单因素和正交试验得出液态发酵法酿造荞麦酒的最佳发酵条件。研究表明,经发芽处理后的原料可发酵性明显增强,产酒黄酮含量有显著增加;黄酒活性干酵母发酵能力强于其他几种菌种;甜荞∶苦荞为3∶2、料水比为1∶2.5、发酵温度30℃、发酵时间7 d、活性干酵母添加量为0.5%,为最佳的发酵工艺条件。