期刊论文

Manufacture of Oat Corn Alcoholic Fermentation Beverages

中文

作物研究

1001-5280

2011

25

2

145-148

10.3969/j.issn.1001-5280.2011.02.15

本校为第一机构

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Q303,28℃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.

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 ...