液态法发酵燕麦酒工艺优化

The Best Liquid Fermentation Way of Oat Wine

以过孔径0.425 mm筛、隔水蒸熟后的燕麦为原料,将还原糖含量、可溶性固形物、pH、感官评价作为综合评价指标,通过单因素试验与正交试验对液态法发酵燕麦酒的工艺进行优化。结果表明,最佳糖化工艺条件为糖化酶添加量0.3%、糖化时间180 min。最佳发酵工艺条件为酵母添加量1.1%、发酵温度30℃、发酵时间4 d。在此条件下得到呈米黄色,清亮透明,温和爽口,有明显燕麦香气,且回味有燕麦味的黄酒,品质均符合国家标准。试验结果为液态化燕麦黄酒的发酵提供依据。

Oat passed mesh aperture 0.425 mm sieving and steaming was used as raw material.The technology of liquid fermentation of oat wine was optimized by single factor experiment and orthogonal experiment,with sugar content,sugar content,pH and sensory evaluation as indexes.The results showed that the optimum saccharification condition was 0.3%saccharifying enzyme and 180 min saccharification time.The optimum fermentation condition was yeast addition 1.1%,fermentation temperature 30℃,and fermentation time 4 d.Under this condition,a beige,clear and transparent,mild and refreshing wine,with obvious oat aroma,and aftertaste of oat flavor was made.The quality conformed to the national standard.The idea for the fermentation of liquid oat wine was provided.