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

文献类型： 外文期刊

第一作者： Wang, Jian

作者： Wang, Jian;Wang, Jing;Wang, Jian;Liu, Yuan;Wang, Jian;Liu, Yuan;Lan, Fengying

作者机构：

关键词： Fermentation beverage;Naked oat;Process parameters;Wine yeast

期刊名称：PROCEEDINGS OF THE 2012 INTERNATIONAL CONFERENCE ON APPLIED BIOTECHNOLOGY (ICAB 2012), VOL 1

ISSN： 1876-1100

年卷期： 2014 年 249 卷

页码：

收录情况： SCI

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.

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