燕麦谷物酒精发酵饮料的研制

摘要

In this paper fermentation condition of oat com 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.%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.