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投稿时间：2021-08-18
投稿时间：2021-08-18
中文摘要: 该文以燕麦碎米及皮粉为主要原料，采用模糊评价和响应面法结合，考察以自制燕麦麸曲进行糖化液化对燕麦营养醋的影响。确定最佳工艺条件为麸曲添加量0.4%、糖化温度62℃、糖化时间6.4 h、糖化pH5.2，该条件下所得燕麦营养醋的感官评分为92.71±1.15，总酸含量为5.12 g/100 mL，总黄酮含量为3.64 mg/mL，总酚含量为57.2 mg/100 mL，可溶性固形物含量为4.27 g/100 mL，所得燕麦营养醋色泽清亮，呈棕红色，具有燕麦营养醋所特有的香气和滋味，无沉淀。
Abstract:Broken oats and hulls were used as the main raw materials to produce oat vinegar.The effects of saccharification conditions on the self-made oat vinegar were investigated by fuzzy evaluation and response surface methodology.The saccharification conditions were optimized as follows：bran koji addition amount of 0.4%，62℃，6.4 h and pH5.2.The oat vinegar produced under these conditions had the sensory score of 92.71±1.15，the total acid content of 5.12 g/100 mL，the total flavonoid content of 3.64 mg/mL，the total phenol content of 57.2 mg/100 mL，and the soluble solid content of 4.27 g/100 mL.The obtained oat vinegar has a clear brownish-red color，unique aroma and taste，and no precipitation.
keywords: oat vinegar by-product bran koji saccharification response surface methodology fuzzy evaluation
文章编号：202221018 中图分类号： 文献标志码：
基金项目:2018年漯河市青年拔尖人才项目；河南省高等职业学校青年骨干教师培养计划（2020GZGG112）；河南省高等学校重点科研项目（22B210007）
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