Development Of Oats Yellow Rice Wine And Its Nutrition And Flavor Substances Analysis

Oats is a kind of food, or blindly Chinese traditional medicine, at the same time also can be used as feed, is a kind of high nutritional value of food crops. Oat protein content in grain, not only contains8kinds of essential amino acids, and also rich in linoleic acid, polyphenols, vitamins, minerals, and dietary fiber, etc., is a kind of grain is helpful to human body health. As people to pay more and more attention to nutritive health, oats and its products has become a kind of consumption trend. Yellow rice wine originated in China, has a long history, known as "the father of wine". Yellow rice wine has high nutrition, low alcohol liquor, very accord with modern trend of consumption of alcoholic beverages. Because of yellow rice wine unique brewing process, the wine body kept all useful substance in the fermentation process. Its rich in protein, functional oligosaccharide, antioxidant activity substances, vitamins, mineral content, is unmatched by other alcoholic drinks.This experiment organically combines these two kinds of nutritious food together, add oat germination after baking as raw materials to the yellow rice wine in saccharifying fermentation process, and through the study found that such treatment can make the oats, reducing sugar, free amino acid, total phenol content increased significantly, however, protein, fat content is slightly down but decline is very small. Through single factor experiment, orthogonal experiment the saccharification and fermentation process of oats rice wine was studied, and the optimal fermentation parameters were determined:saccharification temperature30℃, saccharification time is5d, and the amount is500g, pH value of6.0, the main fermentation time18d, oat added more than30%, the26℃fermentation temperature, yeast addition amount to1.5per thousand. Compared with the process the same rice yellow wine, oats rice wine in8kinds of essential amino acids, total nitrogen, total phenol, VE, VB6levels were significantly higher than that of rice wine. The end of the experiment of oats part of alcohols, aldehydes, esters of yellow rice wine flavor substances are analyzed.