期刊论文

中文

中国酿造

0254-5071

2019

38

2

117-121

10.11882/j.issn.0254-5071.2019.02.022

(SCX1715):2017年湖南省大学生研究性学习和创新性实验计划项目

本校为第一机构

以燕麦为原料,采用冠突散囊菌（Eurotium cristatum）发酵燕麦制备燕麦面酱。利用单因素试验及感官分析的方法分析冠突散囊菌发酵时间、盐水腌制浓度、腌制温度、腌制时间对燕麦面酱品质的影响来确定发酵工艺参数。结果表明,冠突散囊菌发酵燕麦制备燕麦面酱的最优发酵工艺条件为在28℃条件下,冠突散囊菌发酵燕麦时间5 d,采用浓度8%盐水与发酵燕麦坯混合,在温度45℃保温25 d,经细磨制得燕麦面酱。该优化条件下,所得燕麦面酱中还原糖含量为22.14%,氨基酸态氮含量为0.38 g/100 g,多酚含量为4.154 mg/g,并且多酚含量约为原料燕麦的6倍,感官评分为92.9分。

Using oat as raw materials, the oat flour paste was prepared by fermentation of oats with Eurotium cristatum. Through single factor experiments and sensory analysis, the effects of E. cristatum fermentation time, brine concentration, pickling temperature and time on the quality of oat flour paste were analyzed to confirm the fermentation technology parameters. The results showed that the optimal fermentation technology conditions for the preparation of oat flour paste by oat fermentation with E. cristatum were as follows: oat fermented with E. ...