Study On The Fermmentation Technology Of Different Cereals Distillers Yeast Laozao And The Analysis Of Quality

Pasturing areas LaoZao is a low alcohol drinks,which is using of millet as the main materials and adding the distillers yeast for fermentation.The experimentation examine the enzyme activities of amylase,glucoamylase and protease judging fiom the best germination days.And then the single factor and orthogonal test,the total sugar and acidity were used as indicators to optimize the technological conditions of the pastoral areas LaoZao.Through the determination of the reducing sugar content and alcoholic strength,optimizing the fermentation of Pasturing areas LaoZao.And the basic indexes,amino acid content and aroma components of the fermented glutinous rice products were determined.The main results are as follows:The optimal germination days of three kinds of grains:oat and wheat are germinated on the 4th day of germination,and the granulation is dried after natural drying.The corn is terminated at the 3rd day of germination.The optimum conditions of saccharification were as follows:the ratio of material to water was 1:2,the amount of curvature was 10%,the saccharification temperature was 40? and the saccharification time was 48h.The optimum fermentation conditions were as follows:the amount of alcohol was 10%,the fermentation temperature was 35?,and the fermentation time was 3d.The optimum fermentation conditions were as follows:the amount of yeast was 0.8%,the fermentation temperature was 30?,and the fermentation time was 7 days.At 4?,the Pasturing areas LaoZao shelf life of 120 days,for the new shelf life of 150 days;At 25?,the shelf life of Pasturing areas LaoZao was 50days,and the shelf life of the new was 80 days.There were 18 kinds of amino acids in the four kinds of distillers yeast Laozao,and 7 of them were essential amino acids.The highest content of essential amino acids is leucine content.GC-MS was used to identify the aroma components of fermented glutinous rice in the pastoral area and the new type of fermented glutinous rice.The results showed that the main aroma components of maize and new fermented glutinous rice were 28,the highest content,27 kinds of wheat fermented glutinous rice,Species.Aroma components mainly include esters,alcohols,acids,aromatic and aldehydes and ketones.