牧区醪糟二次发酵燕麦和糯米复配醪糟工艺的研究  

Study on the Technology of Oat and Glutinous Rice Laozao by Secondary Fermentation Pasturing Areas Laozao

作　　者：刘汇芳 张美莉[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品工业》2014年第11期135-138,共4页The Food Industry

基　　金：国家"十二五"科技支撑计划项目(No.2012BAD33B01);国家自然科学基金项目(No.30960240);农业部现代燕麦产业技术体系项目(No.nycytx-014)

摘　　要：为开发燕麦新产品,试验采用燕麦和糯米为主要原料,以牧区醪糟清液进行二次发酵,选取原料米比例、接种量、发酵时间以及料水比,进行单因素以及正交试验,以发酵醪糟的酒精含量、还原糖含量、酸度及感官评分为考察指标,确定了燕麦和糯米醪糟发酵的最佳工艺条件是发酵时间为48h、接种量为3.5%,燕麦和糯米质量比为1:1,料水比为1:2.5(g/mL)。在此条件下发酵的燕麦醪糟酒精含量为0.82mL/g、还原糖为2.56%、酸度(pH)为3.72、总酸为1.58%,感官得分为9.7分。In order to develop the new type of oats products, oats and glutinous rice were used as the main raw materials for secondary fermentation with supernatant of pasturing areas Laozao fermentation. The single factor test and orthogonal experiment were done by four different aspects, the oats and the glutinous rice proportion, inoculation amount, time of fermentation and the ratio of rice to water etc. The review indicators of Laozao fermentation was judged by sensory evaluation. The results showed that best process conditions for fermentation of glutinous rice and oats were as following： time of fermentation was 48 h, 3.5% ofinoculation amount, m（oats）：m（glutinous rice）=1：1, ratio of rice to water is 1：2.5（g/mL）. Under these conditions, glutinous rice and oats brewing were fermented and different index of the fermentation were alcohol content 0.82 mL /g, reducing sugar 2.56%, acidity（pH） of 3.72, total acidity was 1.58%, sensory evaluation score was 9.7 points.

关 键 词：燕麦 糯米 醪糟 发酵 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] TS210.4