CAJ | 학술논문

以优质莜麦为原料,对其进行磨粉、糖化等处理后,分别接种经不同处理的即发活性干酵母、混合乳酸菌和葡萄酒活性干酵母3种菌种进行发酵,根据发酵莜麦汁的理化指标和感官评分,从中筛选发酵糖化莜麦汁的适宜菌种.结果表明:葡萄酒活性干酵母的发酵效果最好,其次为驯化混合乳酸菌.
이우질조맥위원료,대기진행마분、당화등처리후,분별접충경불동처리적즉발활성간효모、혼합유산균화포도주활성간효모3충균충진행발효,근거발효조맥즙적이화지표화감관평분,종중사선발효당화조맥즙적괄의균충.결과표명:포도주활성간효모적발효효과최호,기차위순화혼합유산균.
@@@@The top quality of naked oats by milling and saccharification was used as the main raw material, which was then fermented with three strains (instant active dry yeast, Lactic Acid Bacteria and wine active dry yeast ) by different treated. The best strain was screened out by the physicochemical index and sense scores of fermentive naked oat juice. The result indicated that the best strains was wine active dry yeast, and secondly was tamed lactic acidbacteria.