Food and Fermentation Industries >

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

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

Food and Fermentation Industries

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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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

Cite this article

Wang Jian , Luo Yong-hua , Liu Yuan , Lan Feng-ying . Preparation of a Wine Yeast-fermented Beverage from Naked Oat[J]. Food and Fermentation Industries, 2012 , 38(03) : 169 -172 . DOI: 10.13995/j.cnki.11-1802/ts.2012.03.039

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