葡萄酒酵母菌发酵莜麦饮料生产工艺

王健; 罗永华; 刘媛; 兰凤英

doi:10.13995/j.cnki.11-1802/ts.2012.03.039

食品与发酵工业 >

2012 , Vol. 38 >Issue 03: 169 - 172

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.03.039

食品与发酵工业

葡萄酒酵母菌发酵莜麦饮料生产工艺

王健 ,
罗永华 ,
刘媛 ,
兰凤英

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网络出版日期: 2012-03-25

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Preparation of a Wine Yeast-fermented Beverage from Naked Oat

Wang Jian ,
Luo Yong-hua ,
Liu Yuan ,
Lan Feng-ying

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Online published: 2012-03-25

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摘要

以糖化莜麦汁为原料,探讨了葡萄酒酵母菌发酵莜麦饮料的生产工艺。在单因素试验的基础上,采用正交试验得到葡萄酒酵母菌发酵莜麦饮料的优化工艺条件:接种量4%,28℃下发酵20 h。木糖醇添加量为7%;果胶添加量为0.45%。

关键词： 莜麦; 发酵饮料; 葡萄酒酵母; 工艺参数

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王健 , 罗永华 , 刘媛 , 兰凤英 . 葡萄酒酵母菌发酵莜麦饮料生产工艺[J]. 食品与发酵工业, 2012 , 38(03) : 169 -172 . DOI: 10.13995/j.cnki.11-1802/ts.2012.03.039

Abstract

After saccharificatic was used as the main raw material,the production process of the fermented naked oat juice was studied.On the basis of single factor experiment,the optimal process conditions of the fermentation beverage were determined by orthogonal experiment as follows: 4% wine yeast,28℃of wine yeast fermentation for 20 h,7% xylitol,0.45% pectin.

Key words： Naked oat; fermentation beverage; wine yeast; process parameters

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