Study On The Fermentation Technology Of Oat And Glutinous Rice LaoZao And The Analysis Of Quality

In order to develop the new type of oats products, Oats and Glutinous Rice were used as the main raw materials for secondary fermentation with supernatant of pasturing areas LaoZao fermentation. The single factor test and orthogonal experiment were done by four different aspects, the oats and the glutinous rice proportion, inoculation amount, time of fermentation and the ratio of rice to water etc. The review indicators of LaoZao fermentation was judged by sensory evaluation. The best process conditions for fermentation of glutinous rice and oats was established. The β-glucan content, amino acid content was measured. The aroma component of Oat and Glutinous Rice LaoZao were extracted by SPME. Using GC/MS to analysis aroma component, aiming of providing an experimental data for industrial production of Oats and Glutinous rice LaoZao.The main conclusions of this paper were as followed:(1) The conventional indexes of Erdos pastoral LaoZao were determined as following: The colonies number is1.7×107CFU/mL, alcohol degree2.44mL/g, reducing sugar18.60%, total acidity3.60%, total sugar19.00%, fat content0.75%, protein content4.12%.(2) Using Oats and Glutinous Rice as the main raw materials for secondary fermentation with supernatant of pasturing areas LaoZao fermentation. Through single factor test and orthogonal experiment, make sure that the best process conditions for fermentation of glutinous rice and oats were as following:time of fermentation was48h,3.5% of inoculation amount, proportion of oats and the glutinous rice is1:1, ratio of rice to water is1:2.5. Under these conditions, glutinous rice and oats brewing were fermented and different index of the fermentation were alcohol degree0.82mL/g, reducing sugar2.56%, acidity (pH value) of3.72, total acidity was1.58%, β-glucan content2.20%, sensory evaluation score was9.7points.(3) The best sterilization conditions were determined for75℃,20min. In4℃, the Oat and Glutinous Rice LaoZao could be preserved180days; In20℃, the Oat and Glutinous Rice LaoZao could be preserved90days.(4) Amino acids of Oat and Glutinous Rice LaoZao were determined, the results were: the amino acid type is fully with17kinds of common amino acids, including7kinds of essential amino-acid for human body. Lysine content is479mg/100mg.(5) The results of aroma component of Oat and Glutinous Rice LaoZao were:37 volatile compounds of Oat and Glutinous Rice LaoZao were analyzed. The experiment measured the relative flavor substances were Esters, acids, alcohols. In addition, other compounds such as trepans, aldehyde ketones, aromatic hydrocarbon and alkanes compounds also constitute the LaoZao aroma components.