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: 24h 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.
JIA Fuchen
,
ZHANG Xiaomeng
,
YU Jiajun
,
JIN Weiyun
,
ZHANG Fengjie
,
XUE Jie
,
XUE Bei
. Research on the brewing technology of Tibetan traditional barley liquor based on response surface method[J]. Food and Fermentation Industries, 2019
, 45(22)
: 171
-178
.
DOI: 10.13995/j.cnki.11-1802/ts.021871
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