Skip to main content
SpringerLink
Log in

Screening of the Best Strain for Naked Oat Fermentation Beverage and its Production Process Study

  • Conference paper
  • First Online:
Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012)

Part of the book series: Lecture Notes in Electrical Engineering ((LNEE,volume 249))

  • 2624 Accesses

Abstract

Saccharifying naked oat juice was chosen for fermentation by instant active dry yeast, lactic acid bacteria, and wine active dry yeast to produce fermentation beverage. Effects of the strains, inoculum size, fermentation time, and the addition of xylitol and pectin on physical and chemical indexes and sensory evaluation of the beverage were studied. On the basis of single factor test, orthogonal experiment of L9 (34) was used to optimize the technical parameters. The results indicated that the optimal process conditions were: 4 % wine yeast, 20 h, 7 % xylitol, and 0.45 % pectin. Under these conditions, the obtained beverage was perfectly clear and cream-colored, with its well-distributed constitution and rich naked oat flavor. Its sensory score reached up to 95.2 and its precipitation rate 13.5 %. This study aims to provide the theory basis for the development of highly processed products of naked oat.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  1. Hu BH, Liu SX, Xia YB et al (2011) Manufacture of oat corn alcoholic fermentation beverages. Crop Res 25:145–148

    Google Scholar 

  2. Yang C, Zhou HT, Li TL et al (2010) Nutrition comparison of naked oat and ordinary oat. Innovatl Edit Farm Prod Proc 2:53–54

    Google Scholar 

  3. Peterson DM, Wood DF (1997) Composition and structure of high-oil oat. J Cer Sci 26:11–128

    Article  Google Scholar 

  4. Zhang JP (2006) Study on naked oats nutrition components and functions. Food Fermentat Indus 37:128–130

    Google Scholar 

  5. Zhang DS (2002) Medical and health function of naked oat. Chin Seed Indus 21:128–130

    Google Scholar 

  6. Zhang LP, Zhai AH (2004) Function feature and comprehesive processing utility of oats. Food Mac 20:55–57

    CAS  Google Scholar 

  7. Gruenwald J (2009) Novel botanical ingredients for beverages. Clin Dermatol 27:210–216

    Article  Google Scholar 

  8. Yang C, Li TL, Yang XH et al (2008) The important status of industrialization production of oats in the agricultural economy development in Zhangjiakou city. J Hebei Agric Sci 12(139–140):142

    Google Scholar 

  9. Zhao MM, Ren JY, Xu DF (2009) Development of convenience food of cereal and prospect of combination with agricultural industrialization. Sci Technol Food Indus 31(355–358):363

    Google Scholar 

  10. Pan TT, Pang J, Liu FL (2010) Study on and manufacture of stirred oats yogurt. Chin Dairy Indus 38:6–58

    Google Scholar 

  11. Dong JL, Zheng JQ, Shen RL (2007) Application of oat β-glucan ice cream production. Food Res Dev 28:193–196

    Google Scholar 

  12. Zhang WG (2004) Fermentation food technology. Chin Light Indus Press, Beijing

    Google Scholar 

  13. Ma XF, Liu S (2005) Quality analysis of oat and its commercialization development. Trans Chin Soc Agric Eng 21:242–244

    Google Scholar 

  14. Hu XZ, Wei YM, Ren CZ (2009) Quality and process of oat. Sci press, Beijing

    Google Scholar 

  15. Zhang HJ, Chi YJ (2006) Research on 14° Bx aroma black rice beer. Food Indus 28:41–43

    Google Scholar 

  16. Shen P, Fan XR, Li GW (1999) Experiment in microbiology. Higher Educ Press, Beijing

    Google Scholar 

  17. Huang L, Lin QL, Wang ZL (2009) Preparation of fermented functional milk beverage from early long grain rice. J Chin Cereals Oils Assoc 24:116–119

    CAS  Google Scholar 

  18. Bai WD, Wang Q, Zhao WH (2006) Study on the stability of soybean-milk. Mod Food Sci Technol 22:5–7

    Google Scholar 

  19. Pu HY, Xie WY, Li YQ (2009) Study on processing technique of smallanthus Sonchifolius beverage. Food Indus 31:34–36

    Google Scholar 

  20. Blandino A, Al-Aseeri ME, Pandiella SS et al (2003) Cereal-based fermented foods and beverages. Food Res Int 36:527–543

    Article  CAS  Google Scholar 

  21. Angelov A, Gotcheva V, Kuncheva R et al (2006) Development of a new oat-based probiotic drink. Int J Food Microbiol 112:75–80

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institute of Quality Standards and Testing Technology for Agri-products of CAAS, Beijing, 100081, People’s Republic of China

    Jian Wang & Jing Wang

  2. Key Laboratory of Agrifood Safety and Quality, Ministry of Agriculture, Beijing, 100081, People’s Republic of China

    Jian Wang & Jing Wang

  3. Department of Food Science, Hebei North University, Zhangjiakou, 075000, People’s Republic of China

    Jian Wang, Yuan Liu & Fengying Lan

Authors
  1. Jian Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yuan Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Fengying Lan
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Jing Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jing Wang .

Editor information

Editors and Affiliations

  1. College of Bioengineering, Tianjin University of Science and Technology, Tianjin, People's Republic of China

    Tong-Cun Zhang

  2. Nanjing University of Technology, Nanjing, People's Republic of China

    Pingkai Ouyang

  3. Department of Microbiology & Molecular Genetics, University of Texas Houston Medical School, Texas, Texas, USA

    Samuel Kaplan

  4. Wellcome Trust Sanger Institute, Cambridge, United Kingdom

    Bill Skarnes

Rights and permissions

Reprints and permissions

Copyright information

© 2014 Springer-Verlag Berlin Heidelberg

About this paper

Cite this paper

Wang, J., Liu, Y., Lan, F., Wang, J. (2014). Screening of the Best Strain for Naked Oat Fermentation Beverage and its Production Process Study. In: Zhang, TC., Ouyang, P., Kaplan, S., Skarnes, B. (eds) Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012). Lecture Notes in Electrical Engineering, vol 249. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-37916-1_19

Download citation

  • DOI: https://doi.org/10.1007/978-3-642-37916-1_19

  • Published:

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-37915-4

  • Online ISBN: 978-3-642-37916-1

  • eBook Packages: EngineeringEngineering (R0)

Publish with us

Policies and ethics

Search

Navigation