甜荞保健酒糖化及酿制工艺研究.pdfVIP

第3l卷第5期 贵州师范大学学报(自然科学版) V01．31．No．5 GuizhouNormal Oct2013 2013年lO月 Journalof Sciences) University(Natural 文章编号：1004--5570(2013)05—0001-05 甜荞保健酒糖化及酿制工艺研究 陈楠，陈庆富+ (贵州师范大学生命科学学院植物遗传育种研究所，贵州贵阳550001) 摘要：以贵州师范大学植物遗传育种研究所收获的甜养种子为材料，采用单因素试验及正交试验对养麦保健酒的糖化 工艺和酿制工艺进行探索，结果显示：最优糖化工艺条件是糖化酶添加量为6％，糖化温度为60。C，糖化时间为45min， d。 pH值为4．5；养麦保健酒酿制的最适接种量为5％，发酵温度25℃，添加S02的质量浓度为120n影L，发酵时间8 关键词：荞麦；保健酒；糖化；发酵；正交试验 中图分类号：TS261．4文献标识码：A wine A ofsaccharificationand technicsofbuckwheathealth study brewing CHEN Nan，CHEN Qing—fu’ ofPlantGeneticsand ofLife Normal 550001，China) (Institute Breeding，SchoolScience，GuizhouUniversity，Guiyang，Guizhou ofbuckwheathealthwinefromseedsofcommon saccharificationand technics Abstract：The brewing of normal buckwheat1 institute and fengtiandeveopledby plantgeneticsbreeding，Guizhouuniversity re— werestudiedmeansofonefactor and havebeenmade．The by experimentsorthogonalexperiments suhsshowedthatthe ofthesaccharificationwereaS optimizedparameters process of of for45rainat60℃and the 6％．saccharifying pH4．5；Theo