Screening of the Best Strain for Naked Oat Fermentation Beverage and its Production Process Study

摘要

Saccharifying naked oat juice was chosen for fermentation by instant active dry yeast, lactic acid bacteria, and wine active dry yeast to produce fermentation beverage. Effects of the strains, inoculum size, fermentation time, and the addition of xylitol and pectin on physical and chemical indexes and sensory evaluation of the beverage were studied. On the basis of single factor test, orthogonal experiment of L_9 (3~4) was used to optimize the technical parameters. The results indicated that the optimal process conditions were: 4 % wine yeast, 20 h, 7 % xylitol, and 0.45 % pectin. Under these conditions, the obtained beverage was perfectly clear and cream-colored, with its well-distributed constitution and rich naked oat flavor. Its sensory score reached up to 95.2 and its precipitation rate 13.5 %. This study aims to provide the theory basis for the development of highly processed products of naked oat.