摘要
传统青稞酒发酵过程中,酒醅的pH由6.07显著下降至约4.09（p＜0.05）;总酸在36h时显著升高到0.80%（p＜0.05）,之后略有下降,发酵终点时为0.73%.发酵品温先缓升,再缓降,最高达36.2℃;发酵过程中还原糖含量和糖化酶活力都在24h内显著增加（p＜0.05）,达到最大值后逐渐下降;总糖呈显著性下降趋势,而酒精度显著增高（p＜0.05）,平均浓度达6.53%左右;酒醅中酸性蛋白酶活力及氨态氮含量同时呈显著性增高（p＜0.05）,24h后逐渐降低.经过72h发酵,青稞酒醅的蛋白质含量平均值高达19.63%,碳水化合物含量下降,总能量值与熟青稞差异不显著,矿物质成分含量则显著增加（p＜0.05）,更加具有营养价值.传统青稞酒游离氨基酸总含量达110.912 mg/100mL,但相对于黄酒及日本清酒较低;感官检验表明风味较好的传统青稞酒的发酵时间约为60～72h.
The compositions of traditional Qingke barley wine during fermentation was studied. The results showed that pH declined significantly from 6.05 to 4.09 while total acids increased significantly up to 0.80% after 36h , and then slowly decreased to 0.73% .The fermentation temperature rose up to 36.2℃ in 24h, then decreased slowly. The activities of saccharifying enzymes and reducing sugar content increased significantly during 24h, then decreased gradually. The total sugar content decreased significantly while the alcoholicity increased significantly to 6.53% .Both ammonia-N and acid proteinase increased significantly in 24h, then decreased slowly. After 72h fermentation, the average content of protein was 19.63%, carbohydrates content decreased while mineral substance content increased significantly, thus improved the nutrient value of Qingke barley. The total Free Amino Acid （ FAA ） content was 110.912mg/100mL, which was less than Chinese Rice Wine and Japanese Sake. Organoleptic quality of the wine suggested the time for better quality should be controlled at 60-72h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第9期94-98,共5页
Science and Technology of Food Industry
基金
科技部2005~2006年度中国与匈牙利政府间科技合作项目(CHN-12/2004)。
关键词
传统青稞酒
发酵
化学成分
traditional Qingke barley wine fermentation
composition
