CAJ | 학술논문

在深入研究苦荞酒现状的基础上,通过创新工艺来解决苦荞酒荞香和健康功能不明显的问题,创新点主要有:1、通过创新发酵工艺来生产原酒,酿酒原料由单一的苦荞变成苦荞、糯米、大米;发酵用曲由小曲或黄酒曲变成糖化酶、黄酒酵母、荞香专用米曲;取酒工艺由小曲酒蒸馏或黄酒过滤变成分型发酵、串蒸取酒;2、提出不通过发酵,直接对苦荞有效成分提取工艺的研究,提取出具有一定保健功能的荞香舒适的苦荞汁,并添加少量中药提取液,使得苦荞的有效成分发挥更充分;3、把发酵取得的原酒和提取的苦荞、中药汁合理调配,并创新澄清方式,经贮存老熟后制得一种口感均衡、风味俱佳新型产品.
재심입연구고교주현상적기출상,통과창신공예래해결고교주교향화건강공능불명현적문제,창신점주요유:1、통과창신발효공예래생산원주,양주원료유단일적고교변성고교、나미、대미;발효용곡유소곡혹황주곡변성당화매、황주효모、교향전용미곡;취주공예유소곡주증류혹황주과려변성분형발효、천증취주;2、제출불통과발효,직접대고교유효성분제취공예적연구,제취출구유일정보건공능적교향서괄적고교즙,병첨가소량중약제취액,사득고교적유효성분발휘경충분;3、파발효취득적원주화제취적고교、중약즙합리조배,병창신징청방식,경저존노숙후제득일충구감균형、풍미구가신형산품.
This article is concerned about the solution of inconspicuous flavor and healthy function of buckwheat liquor through innovative technology based on the deep research on the current situation of buckwheat liquor . The major innovations include: ( 1 ) innovative fermentation process of making original liquor from buckwheat, sticky rice and rice instead of buckwheat only, of changing koji of xiaoqu or rice wine koji to glucoamylase, rice wine yeast and rice koji specialized for buckwheat flavor in fermentation, and of using various types of fermentation and tandem distillation instead of xiaoqu liquor distillation or rice wine filtration;(2) extraction of the active components in buckwheat without fermentation. The buckwheat juice with certain healthy function was extracted and supplemented with a small amount of Chinese traditional medicine extract which made the full use of active ingredients in buckwheat;(3) a new product with good taste and flavor made by reasonable adjustment of fermented original liquor with buckwheat extract and Chinese medicine extract, and by development of new clarification methods prior to aging for a period of time.