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| 燕麦谷物酒精发酵饮料的研制 | |
| 引用本文： | 胡博涵,刘素纯,夏延斌,蒋立文,李罗明.燕麦谷物酒精发酵饮料的研制[J].作物研究,2011,25(2):145-148. |
| 作者姓名： | 胡博涵 刘素纯 夏延斌 蒋立文 李罗明 |
| 作者单位： | 1. 湖南农业大学食品科学技术学院,长沙,410128 2. 湖南农业大学食品科学技术学院,长沙,410128;食品科学与生物技术湖南省重点实验室,长沙,410128 3. 湖南省发酵食品工程技术研究中心,长沙,410128 |
| 摘 要： | 以燕麦为主要原料,采用糖化菌和啤酒酵母菌对其进行发酵,酿造成低酒精谷物发酵饮料,通过单因素试验和正交试验对发酵条件进行了优化。结果表明,燕麦酒精发酵饮料的最佳发酵条件为：燕麦经根霉Q30328℃发酵一定时间后,42℃保温糖化24 h,再添加原料量体积的1.5%啤酒酵母,在28℃下发酵48 h,经勾调、均质、分装、杀菌得成品。 |
| 关 键 词： | 燕麦 啤酒酵母 发酵饮料 |
Manufacture of Oat Corn Alcoholic Fermentation Beverages |
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| HU Bo-han,LIU Su-chun,XIA Yan-bin,JIANG Li-wen,LI Luo-ming.Manufacture of Oat Corn Alcoholic Fermentation Beverages[J].Crop Research,2011,25(2):145-148. | |
| Authors: | HU Bo-han LIU Su-chun XIA Yan-bin JIANG Li-wen LI Luo-ming |
| Institution: | HU Bo-han1,LIU Su-chun1,2,*,XIA Yan-bin1,JIANG Li-wen3,LI Luo-ming3(1 College of Science and Technology,Hunan Agricultural University Changsha,Hunan 410128,China,2 Hunan Province Key Laboratory of Food Science and Biotechnology,Changsha,3 Hunan Provincial Research Center of Engineering and Technology for Fermented Food,China) |
| Abstract: | In this paper fermentation condition of oat corn alcoholic fermented beverages using saccharolytic and beer yeast,taking oat as raw material through single factor experiment,orthogonal experiment were studied.The result indicated that the optimum fermentation condition of the oat alcoholic fermented beverages were choose Rhizopus oryzae to ferment the oat at 28℃ after some time and saccharify for 24 h at 42℃,beer yeast addition content was 1.5%（quantity volume of raw material was 1.5%）,fermentation temperature was 28℃and fermentation time was 48 hour.Finished product get by blend,bottling and sterilization.The oat fermented beverages with this technology has sweet sour with special oat flavor,decline mellow faint scent.it is a sort of new-style health and nutrient food. |
| Keywords: | Oat Beer yeast Fermentation beverages |
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