Title: Optimization of process conditions of Chinese oat rice wine by liquid fermentation
Abstract:Using milled dry roasted oat(Avena sativa) as raw material, the optimization of processing conditions were investigated by single factor experiment and orthogonal experiment based on dextrose equivale...Using milled dry roasted oat(Avena sativa) as raw material, the optimization of processing conditions were investigated by single factor experiment and orthogonal experiment based on dextrose equivalent, reducing sugar and solid content as comprehensive evaluation index. Results showed that the optimal liquefaction conditions were thermostable α-amylase addition 5 U/g, liquefaction temperature 95 ℃ and liquefaction time40 min. The optimal saccharification conditions were glucoamylase addition 100 U/g, saccharification temperature 65 ℃ and time 180 min. The optimal main fermentation conditions was material to water ratio 1∶3.5, temperature 30 ℃, yeast inoculum 0.25% and time 5 d. Under these conditions,the pure and mild oat Chinese rice wine was obtained after stabilization of 16 ℃ and 25 d. The study can provide theoretical reference for industrial production.Read More
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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