燕麦发酵饮料的研制

燕麦发酵饮料的研制(8300字)

摘  要： 通过单因素试验、正交试验采用曲料、啤酒酵母以燕麦为原料酿造燕麦发酵饮料并且对其工艺及发酵条件进行研究。结果表明，燕麦发酵饮料的最佳发酵条件为选择米根霉将燕麦糖化、啤酒酵母添加量为1.5% (原料量体积的1.5%)、发酵温度为28℃、发酵时间为48h。在优化得到的发酵条件下研制得到的燕麦发酵饮料具有燕麦的独特香味和微醇清香，酸甜适口。
关键词：燕麦；米根霉；啤酒酵母；发酵；低酒精度                                                                                                                                                     

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Manufacture of Oat fermented beverages

Abstract: In this paper ,the procedure and fermentation condition of oat fermented beverages using the bran tune and beer yeast ,taking oat as raw material through single factor experiment, orthogonal experiment were studied.The result indicated that, the optimum fermentation condition of the oat fermented beverages were choose Rhizopus oryzae to saccharify the oat, addition beer yeast was 1.5% (quantity volume of raw material was 1.5%), main fermentation temperature was 28℃and main fermentation time was 48 hour. The oat fermented beverages with this technology has special oat flavor,low-alcohol, moderate sweetness and acidity.
Key words: oat; rhizopus oryzae ;beer yeast ; fermentation; low-alcohol beverage

目    录


摘要………………………………………………………………………………1 [资料来源：Doc163.com]
关键词……………………………………………………………………………1
1前言……………………………………………………………………………1
2材料与方法……………………………………………………………………3
2.1 材料………………………………………………………………………3
2.1.1 供试菌种………………………………………………………………3 [资料来源：Doc163.com]
2.1.2原料及试剂………………………………………………………………3
2.1.3主要设备……………………………………………………………4
2.2 试验方法…………………………………………………………………4
2.2.1菌种的活化…………………………………………………………5
2.2.2流程操作要点…………………………………………………………5

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2.2.3燕麦发酵饮料制作工艺流程 …………………………………………… 5
2.2.4流程操作要点…………………………………………………………5
2.2.5发酵条件优化…………………………………………………………5
2.2.5.1不同曲料对发酵的影响…………………………………………5
2.2.5.2不同啤酒酵母添加量对发酵的影响……………………………………5
2.2.5.3不同发酵温度对发酵的影响………………………………………6 [版权所有：http://DOC163.com]
2.2.5.4不同发酵时间对发酵的影响…………………………………………6
2.3产品质量分析…………………………………………………………6
3 结果与分析……………………………………………………………………7
3.1 发酵条件的确定…………………………………………………………7
3.1.1 曲料的确定……………………………………………………………7
3.1.2不同啤酒酵母添加量对发酵的影响…………………………………7 [版权所有：http://DOC163.com]
3.1.3不同发酵温度对发酵的影响…………………………………………8
3.1.4 不同发酵时间对发酵的影响…………………………………………8
3.2正交试验结果分析……………………………………………………8
3.3产品的质量检测结果………………………………………………………10
3.3.1产品的感官评定结果…………………………………………………10
3.3.2产品的理化检测结果……………………………………………………10
3.3.3 产品的微生物检测结果…………………………………………………10
4结论…………………………………………………………………10
参考文献………………………………………………………………………11
致谢……………………………………………………………………………12
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