Study on Optimization of Alcohol Fermentation Technology for Naked Oats Vinegar Brewing
In order to improve the quality of naked oat vinegar and the yield of raw material,the alcohol fermentation technology of wine mash during the brewing process of naked oat vinegar was optimized in this paper.Using naked oats as raw materials and the pre fermentation agents(such as saccharifying enzyme,amylase,acid protease,and alcohol yeast)as koji,the effects of inoculation amount,fermentation time,solid-liquid ratio,and fermentation temperature on the alcohol content of the fermented mash were investigated through single factor and orthogonal experiments.The results showed that the optimum fermentation conditions of naked oat liquor were as follows:inoculation amount of 0.4%,fermentation time of 4 days,solid-liquid ratio of 1∶4(g∶mL),temperature of 30℃,and the alcohol content of the mash reached 5.4%vol.
NETL
NSTL
万方数据
