WO2021189757A1 - 一种苦荞白酒及其酿造工艺 - Google Patents

一种苦荞白酒及其酿造工艺 Download PDF

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WO2021189757A1
WO2021189757A1 PCT/CN2020/109908 CN2020109908W WO2021189757A1 WO 2021189757 A1 WO2021189757 A1 WO 2021189757A1 CN 2020109908 W CN2020109908 W CN 2020109908W WO 2021189757 A1 WO2021189757 A1 WO 2021189757A1
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tartary buckwheat
liquor
brewing process
fermentation
process according
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French (fr)
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白永亮
曾荣
温海祥
黄剑波
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佛山科学技术学院
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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  • the invention belongs to the technical field of wine making, and specifically relates to a tartary buckwheat liquor and a brewing process thereof.
  • Tartary buckwheat rice is a whole embryo containing embryos, cotyledons or only the part of the embryonic milk obtained after the husks of tartary buckwheat fruits are removed.
  • Tartary buckwheat is an annual herb. It is mainly planted in the southwest of China. Liangshan Prefecture of Sichuan province is one of the main producing areas and origins of tartary buckwheat.
  • Tartary buckwheat rice contains 18 kinds of amino acids and bioflavonoids that are lacking in cereal crops, and flavonoids such as buckwheat grain alcohol and rutin. It is a healthy new food source in the 21st century.
  • Tartary buckwheat rice is milled to produce primary processed products, mainly tartary buckwheat flour, which can be used to make buckwheat bread and other foods.
  • the main types of fermented tartary buckwheat food are tartary buckwheat liquor, tartary buckwheat yogurt, and tartary buckwheat vinegar.
  • the starch content of tartary buckwheat rice is higher than wheat and corn, about 75%, and the content of amylopectin is rich, which is an ideal raw material for fermentation and brewing.
  • Liquid brewing refers to brewing based on liquid fermentation through different distillation and flavoring methods.
  • Liquid liquor refers to the base liquor obtained by using starch and sugar-containing substances as raw materials, using liquid saccharification, fermentation, and distillation with liquor raw material brewing equipment. It is also called a new type of liquor conventionally.
  • the equipment required for liquid fermentation is complete, the degree of automation is high, the yield of raw materials is more than 5% higher than that of the solid method, and the technology is relatively mature.
  • the liquor produced by the liquid method has less aroma and taste esters and total acid content, which reduces the drinking quality and tastes poor.
  • the fermentation of liquor is divided into raw material fermentation and clinker fermentation.
  • the raw materials in the raw meal fermentation are not cooked, and the starch cannot be better separated out, and the raw materials cannot be completely fermented during the fermentation process, resulting in waste of raw materials, the wine yield is relatively low, and it is not easy to produce acid, and the resulting wine has insufficient aroma ,
  • the taste is not good; the traditional clinker fermentation process is complicated, time-consuming and laborious, waste of fuel, difficult to mechanize production, low wine yield, low production efficiency of liquor.
  • the present invention aims to solve at least one of the technical problems existing in the prior art. Therefore, the present invention proposes a tartary buckwheat liquor and its brewing process, which can effectively enhance the tartary buckwheat flavor of the tartary buckwheat liquor and increase the liquor yield of the liquor.
  • a brewing process of tartary buckwheat liquor includes the following steps:
  • step (3) Maturation: Put the tartary buckwheat powder emulsion of step (2) in a dryer, adjust the film thickness of the tartary buckwheat powder emulsion, collect the starch layer after drying, pulverize, and sieve to obtain gelatinized tartary buckwheat starch;
  • the drum drying method is divided into the but drum hair and the double drum method.
  • the direction of rotation of the roller is opposite.
  • the starch emulsion prepared in advance and containing a certain amount of moisture is placed inside the roller, and then the temperature in the roller is raised to the required temperature.
  • the inner wall of the roller A dry starch layer will form.
  • the starch emulsion is quickly gelatinized and dried under heated conditions, and after the starch layer is removed, it is crushed to obtain gelatinized starch.
  • the mesh size of the sieving in step (1) and step (3) is 30-50 mesh, preferably 40 mesh.
  • the addition amount of the organic acid solution in step (2) is 5-9 times the mass of the tartary buckwheat flour; the concentration of the organic acid solution is 15-25% by weight, preferably 20% by weight;
  • the organic acid is preferably citric acid.
  • the dryer is a double drum dryer, and the treatment temperature of the drum curing process is 130-180°C, preferably 150°C.
  • an aqueous organic acid solution is added to make the tartary buckwheat powder emulsion form an acidic system, which can effectively promote the decomposition of starch into small molecular sugars, which is beneficial to fermentation.
  • the organic acid reacts with alcohols after a series of reactions in the fermentation system, and the resulting esters can effectively enhance the flavor of liquor and enrich the flavor of tartary buckwheat liquor.
  • Acid is the characteristic of taste. Can improve the sweetness of liquor.
  • the film thickness of the tartary buckwheat powder emulsion is 0.60 to 1.60 mm, preferably 1 mm.
  • step (4) the addition ratio of the gelatinized tartary buckwheat starch to the vinasse liquid is 1:(1.5-2.5).
  • the alkali solution includes sodium hydroxide and the like.
  • the distiller's grain liquor is the waste water that is discarded after distillation in the production of liquor.
  • the distiller's lees is also rich in protein, vitamins, organic acids, amino acids and other beneficial substances, which are the precursors of the flavor substances in the wine.
  • the recycling and reuse of the distiller's lees enhances the flavor of the wine body. Its low pH and high viscosity are suitable for yeast growth and fermentation, which can effectively improve the utilization rate of yeast and speed up the fermentation process.
  • the addition amount of the glucoamylase is 0.5% by weight of the mixed stock solution;
  • the brewing koji may be Angel Brewing Koji, and the addition amount is the amount of the mixed stock solution. 0.6wt% ⁇ 1.2wt%.
  • the fermentation temperature is 28-32°C, preferably 30°C.
  • the fermentation time is 3 to 13 days, preferably 5 days.
  • a tartary buckwheat liquor is prepared according to the brewing process described in any of the above items.
  • the present invention proposes a tartary buckwheat liquor and its brewing process, which has the following advantages and effects compared to the existing brewing process:
  • the tartary buckwheat liquor produced by liquid fermentation has a unique buckwheat-flavored flavor; and for the first time, the fermentation product vinasse is used to replace traditional water, which effectively promotes the esterification of alcohol and acid, enhances aroma production and enhances the liquor The aroma of the body.
  • a brewing process of tartary buckwheat liquor includes the following steps:
  • Drum maturation Put the tartary buckwheat powder emulsion of step (2) in a double drum dryer, adjust the temperature to 150°C, and adjust the film thickness of the tartary buckwheat powder emulsion to 1mm. After drying, collect the starch layer and pulverize it. Pass a 40-mesh sieve to obtain gelatinized tartary buckwheat starch;
  • Fermentation add 0.5wt% glucoamylase and 0.6wt% Angel brewing koji to the mixed stock solution of step (4), and ferment at 30°C to obtain glutinous rice;
  • a brewing process of tartary buckwheat liquor includes the following steps:
  • Drum maturation Put the tartary buckwheat powder emulsion of step (2) in a double drum dryer, adjust the temperature to 160°C, and adjust the film thickness of the tartary buckwheat powder emulsion to 1mm. After drying, collect the starch layer and crush it. Pass a 40-mesh sieve to obtain gelatinized tartary buckwheat starch;
  • Fermentation add 0.5wt% glucoamylase and 0.6wt% Angel brewing koji to the mixed stock solution of step (4), and ferment at 30°C to obtain glutinous rice;
  • Comparative Example 1 uses the traditional liquid fermentation method of liquor, namely
  • Example 1 After calculation, the wine yield of Example 1 is 65.2%, the wine yield of Example 2 is 61.8%, the wine yield of the control example is 58.3%, and the wine yield of Example 1 and Example 2 is 6.9% and 3.5 higher than those of the comparative example. %.
  • Example 1 and Example 2 the total score of Example 1 and Example 2 is higher than that of Comparative Example 1. This is mainly because in Examples 1 and 2, the citric acid aqueous solution was added during the preparation of the emulsion to improve the flavor of tartary buckwheat liquor and buckwheat flavor, and the double drum dryer was used for maturation at 150°C to improve the liquor output. At the same time, the liquid fermentation method is adopted, and the fermentation product distiller's grain liquor is used instead of traditional water, which effectively promotes the esterification of alcohol and acid, enhances aroma production and enhances the aroma of the liquor body.

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Abstract

一种苦荞白酒及其酿造工艺，以苦荞米为原料，通过调乳液、滚筒熟化、调节pH值、发酵和蒸馏工艺制备获得苦荞白酒。该方法通过调乳液时加入有机酸溶液，促进淀粉分解成小分子的糖，有利于发酵，且有机酸与醇反应，生成的酯类物质可有效提高白酒的香味，丰富了苦荞白酒荞香型的风味；使用滚筒干燥熟化技术对原料进行快速熟化，有利于糖的生成，提高了白酒的出酒率；采用液态发酵使苦荞白酒拥有独特的荞香型风味；使用发酵产物酒糟液代替传统用水，有效促进了醇和酸的酯化，加强产香并增强了酒体的香味。

Description

一种苦荞白酒及其酿造工艺 技术领域
本发明属于酿酒技术领域，具体涉及一种苦荞白酒及其酿造工艺。
背景技术
苦荞米是苦荞麦果实脱去外壳后得到的含胚芽、子叶或只含胚芽乳部分的全胚。苦荞是一年生草本植物，在我国主要种植于西南部，其中四川省凉山州是苦荞主要产区和起源地之一。苦荞米含有18种氨基酸及谷类作物缺少的生物黄酮，荞麦粮醇和芦丁等黄酮类化合物，其性甘平，下气利响，清热解毒，是21世纪健康新粮源。苦荞米碾磨后制得初加工产品，主要有苦荞粉，可用于制做荞麦面包等食品。苦荞发酵食品以苦荞白酒，苦荞酸奶，苦荞醋为主要类型。苦荞米中淀粉含量高于小麦和玉米，约为75％，且支链淀粉含量丰富，是发酵酿造的理想原料。
现有的酿酒方法主要包括液态法酿酒，液态法酿酒是指以液态发酵为基础，经不同的蒸馏及调味方法进行酿造。液态法白酒是指以含淀粉、糖类物质为原料，采用液态糖化、发酵、用白酒生料酿酒设备蒸馏所得的基酒，习惯上又称为新型白酒。液态发酵所需设备完善，自动化程度高，原料出酒率比固态法高5％以上，技术比较成熟。但是用液态法生产出来的白酒其呈香呈味的酯类和总酸含量较少，降低了饮用品质，口感欠佳。
其中，白酒的发酵分为生料发酵和熟料发酵。生料发酵中的原料没有经过蒸煮，其中的淀粉不能更好的析出，且发酵过程中不能彻底发酵造成原料的浪费，出酒率也相对较低，且不易产酸，制得的酒香气不足、口感欠佳；传统的熟料发酵，工艺流程复杂，费时费力，浪费燃料，难以机械化生产，出酒率低，白酒的生产效率较低。
发明内容
本发明旨在至少解决现有技术中存在的技术问题之一。为此，本发明提出一种苦荞白酒及其酿造工艺，能够有效增强苦荞白酒的苦荞风味和提高白酒的出酒率。
为了克服上述技术问题，本发明采用的技术方案如下：
一种苦荞白酒的酿造工艺，包括如下步骤：
(1)原料准备：苦荞米经粉碎、过筛，得苦荞粉，备用；
(2)调乳液：取苦荞粉，加入有机酸溶液，搅拌，形成苦荞粉乳液；
(3)熟化：将步骤(2)的苦荞粉乳液置于干燥机中，调节苦荞粉乳液的料膜厚度，干燥后收集淀粉层，经粉碎，过筛，得糊化苦荞淀粉；
(4)调节pH值：向步骤(3)的糊化苦荞淀粉中加入酒糟液，搅拌，调节pH至5～8，得混合原液；
(5)发酵：向步骤(4)的混合原液中加入糖化酶和酿酒曲，经发酵，得酒醅；
(6)蒸馏：将步骤(5)的酒醅进行蒸馏，得苦荞白酒。
根据滚筒的结构不同，滚筒干燥法分为但滚筒发和双滚筒法。双滚筒法滚筒的转动方向相反，在试验过程中，先将提前配好含有一定水分的淀粉乳液置于滚筒内部，随后使滚筒内温度升高到所需温度，随着滚筒的转动，滚筒内壁会形成一层干燥的淀粉层。淀粉乳液在受热条件下快速糊化、干燥，待淀粉层去下后粉碎得到糊化淀粉。
作为上述方案的进一步改进，步骤(1)和步骤(3)中所述过筛的筛目是30～50目，优选为40目。
作为上述方案的进一步改进，步骤(2)中有机酸溶液的添加量为所述苦荞粉质量的5～9倍；所述有机酸溶液的浓度为15～25wt％，优选为20wt％；所述有机酸优选为柠檬酸。
作为上述方案的进一步改进，步骤(3)中，所述干燥机为双滚筒干燥机，所述滚筒熟化过程的处理温度为130～180℃，优选为150℃。
在调节苦荞粉乳液时加入有机酸水溶液，使苦荞粉乳液形成酸性体系，可有效促进淀粉分解成小分子的糖，有利于发酵。同时，有机酸在发酵体系中经一系列反应后，再与醇类物质反应，生成的酯类物质可有效提高白酒的香味，丰富了苦荞白酒荞香型的风味，酸是呈味特质，能提高白酒的甜味感。
作为上述方案的进一步改进，步骤(3)中，所述苦荞粉乳液的料膜厚度为0.60～1.60mm，优选为1mm。
作为上述方案的进一步改进，步骤(4)中，所述糊化苦荞淀粉与所述酒糟液的添加比例为1:(1.5～2.5)。其中，pH的调节中，采用乳酸和碱溶液来调节， 碱溶液包括氢氧化钠等。
酒糟液即白酒生产时蒸馏后废弃的下脚料水。酒糟液中除了含有碳水化合物外，还含有丰富的蛋白质、维生素、有机酸、氨基酸等有益物质，是酒中呈味物质的前体物，酒糟液的回收再利用增强了酒体的风味。其pH低、粘度大的特点，适合酵母生长发酵，可有效提高酵母的利用率，加快发酵的进程。
作为上述方案的进一步改进，步骤(5)中，所述糖化酶的添加量为所述混合原液的0.5wt％；所述酿酒曲可选用安琪酿酒曲，其添加量为所述混合原液的0.6wt％～1.2wt％。
作为上述方案的进一步改进，步骤(5)中，所述发酵温度为28～32℃，优选为30℃。
作为上述方案的进一步改进，步骤(5)中，发酵时长为3～13天，优选为5天。
一种苦荞白酒，是根据如上任意项所述的酿造工艺制得。
本发明的有益效果：本发明提出一种苦荞白酒及其酿造工艺，相对于现有酿造工艺具有如下优点和效果：
(1)在调节苦荞粉乳液时加入有机酸水溶液，使苦荞粉乳液形成酸性体系，可有效促进淀粉分解成小分子的糖，有利于发酵的进程；同时，有机酸与醇反应，生成的酯类物质可有效提高白酒的香味，丰富了苦荞白酒荞香型的风味，且有机酸的加入，也提高了苦荞白酒的甜味；
(2)使用滚筒干燥熟化技术对原料进行快速熟化，经滚筒干燥法糊化处理后的淀粉分子之间的氢键和淀粉的结晶结构均受到一定程度的破坏，有利于其在水中溶解，也易被酿酒曲中的淀粉酶作用分解，有利于加速糖的生成，进而提高白酒的出酒率；
(3)采用液态发酵的方式，制得的苦荞白酒拥有独特的荞香型风味；且首次使用发酵产物酒糟液代替传统用水，有效促进了醇和酸的酯化，加强产香并增强了白酒酒体的香味。
具体实施方式
下面结合实施例对本发明进行具体描述，以便于所属技术领域的人员对本发明的理解。有必要在此特别指出的是，实施例只是用于对本发明做进一步说明， 不能理解为对本发明保护范围的限制，所属领域技术熟练人员，根据上述发明内容对本发明所作出的非本质性的改进和调整，应仍属于本发明的保护范围。同时，下述所提及的原料未详细说明的，均为市售产品；未详细提及的工艺步骤或提取方法为均为本领域技术人员所知晓的工艺步骤或提取方法。
实施例1
一种苦荞白酒的酿造工艺，包括如下步骤：
(1)原料准备：选取新鲜、无霉变、无杂质的苦荞米颗粒作为原料，经粉碎、过40目筛，得苦荞粉，备用；
(2)调乳液：取苦荞粉中加入8倍份量的柠檬酸溶液，搅拌1h，形成苦荞粉乳液；
(3)滚筒熟化：将步骤(2)的苦荞粉乳液置于双滚筒干燥机中，调节温度至150℃，并苦荞粉乳液的料膜厚度至1mm，干燥后收集淀粉层，经粉碎过40目筛，得糊化苦荞淀粉；
(4)调节pH值：向步骤(3)的糊化苦荞淀粉中加入1.5倍份量的酒糟液，用乳酸调节pH至5，得混合原液；
(5)发酵：向步骤(4)的混合原液中加入0.5wt％糖化酶和0.6wt％的安琪酿酒曲，在30℃下发酵，得酒醅；
(6)蒸馏：将步骤(5)的酒醅转入蒸锅，进行蒸馏，得苦荞白酒成品。
实施例2
一种苦荞白酒的酿造工艺，包括如下步骤：
(1)原料准备：选取新鲜、无霉变、无杂质的苦荞米颗粒作为原料，经粉碎、过40目筛，得苦荞粉，备用；
(2)调乳液：取苦荞粉中加入6倍份量的柠檬酸溶液，搅拌1h，形成苦荞粉乳液；
(3)滚筒熟化：将步骤(2)的苦荞粉乳液置于双滚筒干燥机中，调节温度至160℃，并苦荞粉乳液的料膜厚度至1mm，干燥后收集淀粉层，经粉碎过40目筛，得糊化苦荞淀粉；
(4)调节pH值：向步骤(3)的糊化苦荞淀粉中加入1.5倍份量的酒糟液，用乳酸调节pH至5，得混合原液；
(5)发酵：向步骤(4)的混合原液中加入0.5wt％糖化酶和0.6wt％的安琪酿酒曲，在30℃下发酵，得酒醅；
(6)蒸馏：将步骤(5)的酒醅转入蒸锅，进行蒸馏，得苦荞白酒成品。
对比例1
对比例1采用的是传统液态发酵白酒方法，即
(1)原料准备：选取新鲜、无霉变、无杂质的苦荞米颗粒作为原料，经粉碎、过40目筛，得苦荞粉，备用；
(2)熟化：加入一定比例的水，边搅拌边加热；
(3)加水糖化：待煮熟的苦荞粉浆降温至65℃左右，加入一定比例水调节pH值后加入0.5wt％糖化酶和0.6wt％的安琪酿酒曲，在30℃下发酵，得酒醅；
(4)蒸馏：将步骤(3)的酒醅转入蒸锅，进行蒸馏，得苦荞白酒成品。
经计算，实施例1的出酒率为65.2％，实施例2的出酒率为61.8％，对照例的出酒率58.3％，实施例1和实施例2较对比例高出6.9％和3.5％。
感官评价
分别对实施例1-3、对比例1制得的苦荞白酒进行感官评定：
参照GB/T33404—2016标准拟定以下评分方法，具体评分标准列于表1中，评分结果列于表2中。
表1苦荞白酒的感官评分标准表
Figure PCTCN2020109908-appb-000001
表2对实施例1-2、对比例1制得的苦荞白酒的感官评分结果表
Figure PCTCN2020109908-appb-000002
从表2可以看出，实施例1和实施例2的总分评分高于对比例1。这主要是因为，实施例1和2，在调制乳液过程中加入柠檬酸水溶液，提高了苦荞白酒荞香型的风味，并在150℃下采用双滚筒干燥机进行熟化，提高了白酒的出酒率，同时，采用液态发酵的方式，使用发酵产物酒糟液代替传统用水，有效促进了醇和酸的酯化，加强产香并增强了白酒酒体的香味。
对于本发明所属技术领域的普通技术人员来说，在不脱离本发明构思的前提下还可以做出若干简单推演或替换，而不必经过创造性的劳动。因此，本领域技术人员根据本发明的揭示，对本发明做出的简单改进都应该在本发明的保护范围之内。上述实施例为本发明的优选实施例，凡与本发明类似的工艺及所作的等效变化，均应属于本发明的保护范畴。

Claims (10)

  1. 一种苦荞白酒的酿造工艺，其特征在于，包括如下步骤：
    (1)原料准备：苦荞米经粉碎、过筛，得苦荞粉，备用；
    (2)调乳液：取苦荞粉，加入有机酸溶液，搅拌，形成苦荞粉乳液；
    (3)熟化：将步骤(2)的苦荞粉乳液置于滚筒干燥机中，调节苦荞粉乳液的料膜厚度，干燥后收集淀粉层，经粉碎，过筛，得糊化苦荞淀粉；
    (4)调节pH值：向步骤(3)的糊化苦荞淀粉中加入酒糟液，搅拌，调节pH至5～8，得混合原液；
    (5)发酵：向步骤(4)的混合原液中加入糖化酶和酿酒曲，经发酵，得酒醅；
    (6)蒸馏：将步骤(5)的酒醅进行蒸馏，得苦荞白酒。
  2. 根据权利要求1所述的酿造工艺，其特征在于，步骤(1)和步骤(3)中所述过筛的筛目是30～50目，优选为40目。
  3. 根据权利要求1所述的酿造工艺，其特征在于，步骤(2)中有机酸溶液的添加量为所述苦荞粉质量的5～9倍；所述有机酸溶液的浓度为15～25wt％，优选为20wt％；所述有机酸优选为柠檬酸。
  4. 根据权利要求1所述的酿造工艺，其特征在于，步骤(3)中，所述干燥机为双滚筒干燥机，所述滚筒熟化过程的处理温度为130～180℃，优选为150℃。
  5. 根据权利要求1所述的酿造工艺，其特征在于，步骤(3)中，所述苦荞粉乳液的料膜厚度为0.60～1.60mm，优选为1mm。
  6. 根据权利要求1所述的酿造工艺，其特征在于，步骤(4)中，所述糊化苦荞淀粉与所述酒糟液的添加比例为1:(1.5～2.5)。
  7. 根据权利要求1所述的酿造工艺，其特征在于，步骤(5)中，所述糖化酶的添加量为所述混合原液的0.5wt％，所述酿酒曲的添加量为所述混合原液的0.6wt％～1.2wt％；
  8. 根据权利要求1所述的酿造工艺，其特征在于，步骤(5)中，所述发酵温度为28～32℃，优选为30℃。
  9. 根据权利要求1所述的酿造工艺，其特征在于，步骤(5)中，发酵时长为3～13天，优选为5天。
  10. 一种苦荞白酒，其特征在于，是根据权利要求1-9任意项所述的酿造工艺制得。
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