摘要
该研究以西藏传统农作物青稞为原材料,对西藏传统青稞酒的酿造工艺进行研究,该文在单因素试验的基础上进行响应面优化试验,通过试验确定最佳酿造工艺为:泡粮时间24 h、初始泡粮水温55℃、蒸粮时间4 h、糖化时间2 d、料水比1∶2.3(g∶mL)、发酵时间52.32 h、发酵温度32℃。并以此工艺为基础,酿造出藏青2000传统青稞酒,并对其风味特征进行分析,鉴定出藏青2000青稞酒中55种主要风味物质,主要包括了醇类、醛类、酸类、酯类、烷烃类、烯烃类、酚类,共计七大类风味物质。其中醇类物质相对含量占总风味物质的79.93%,其次是酯类占10.70%。该研究结果为西藏传统青稞酒的工业化生产提供了科学依据。
The brewing technology of Tibetan traditional barley wine was studied with traditional Tibetan crops highland barley as raw material.Response surface optimization test was carried out on the basis of single factor experiment.The best brewing process was as follows:24 h cereal soaking at initial temperature of 55℃,4 h steaming,2 d saccharification,raw materials-liquid ratio of 1∶2.3 and 52.32 h fermentation at 32℃.With this process,Zangqing 2000 traditional barley liquor was produced and its flavor characteristics were analyzed.55 kinds of flavor substances were identified,of which alcohols,aldehydes,acids,esters,alkanes,alkenes and phenols are the 7 main components.Alcohols account for 79.93%of the total flavor substances,followed by esters account for 10.70%.The results provide theoretical basis for the industrial production of Tibetan traditional barley liquor.
作者
贾福晨
张晓蒙
于佳俊
金玮鋆
张凤杰
薛洁
薛蓓
JIA Fuchen;ZHANG Xiaomeng;YU Jiajun;JIN Weiyun;ZHANG Fengjie;XUE Jie;XUE Bei(Xizang Agricultural and Animal Husbandry College,Department of Food Science,Nyingchi 860000,China;China National Research Institute of Food and Fermentation Industries,Ltd.,Beijing 100015,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期171-178,共8页
Food and Fermentation Industries
基金
西藏中央支持地方高校发展专项:农畜加工关键技术研发与示范(503118004)
食品科学与工程重点学科建设(502218009)
西藏自治区科技重大专项(XZ201801NA04)
关键词
响应面设计
传统青稞酒
工艺
风味物质
生产
response surface methodology
traditional barley wine
process
the flavor substances
production
