摘要：莜麦亦称裸燕麦,是燕麦的一种,属禾本科燕麦属,是一年生草本作物,含有蛋白质，脂肪，碳水化合物，矿物质，文生素，有极高的营养保健价值。
米酒酒精度低，风味柔和，香甜醇美，含有糖分、有机酸、蛋白质、氨基酸、文生素和矿物质等营养物质，营养价值高，一直受到广大劳动人民的喜爱和推崇。
本论文以莜麦米酒为主要研究目标，采用甜酒曲及酒曲酵母进行复合发酵进行工艺研究，主要对莜麦米酒的料液比，酒曲添加量，发酵天数，酵母种类，酵母添加量等条件进行了系统的研究，得到以下结果：41764
1.能对莜麦米酒的酒精度，酸度，糖度及风味指标形成影响的因素有原料预处理，料液比，莜麦糯米配比，甜酒曲添加量，酵母种类，酵母添加量和发酵时间。
2.莜麦米酒实验所使用到的三种酵母（安琪葡萄酒果酒酵母，安琪黄酒酵母，安琪白酒酵母）中，安琪黄酒酵母发酵所得的莜麦米酒酒精度最高，且还原糖含量及酸度适中，风味较佳。
3.莜麦米酒的最佳生产工艺流程及主要参数：
糯米，莜麦（莜麦：糯米=1:4）→洗米→浸泡（料液比1:1）→蒸饭→拌曲（安琪甜酒曲0.9%）→培养24h（培养温度28℃）→加入酵母（安琪黄酒酵母0.25%）→培养（6天）→指标检测
最终获得的成品酒精度在10（v/v%）以上。
毕业论文关键词： 莜麦；糯米；米酒；发酵
Study on the oat rice wine
Abstract：Naked oats, also known as naked oats is a oat, genus Avena sativa, and is an annual herbaceous crops have health value of, contains protein, fat, carbohydrates, minerals, vitamins, high nutrition .
The low precision of rice wine, gentle flavor, sweet and mellow, containing sugar, organic acid, protein, amino acids, vitamins and minerals and nutrients, high nutritional value, has been the subject of masses of working people's favorite and respected.
This thesis to naked oats rice wine as the main research object by liqueur koji and yeast yeast complex fermentation process was studied, mainly on the naked oat rice wine liquid than yeast adding quantity, days of fermentation, yeast species, yeast is added volume system research to following results:
1. Of Avena nuda rice wine alcohol, acidity, sugar and flavor indexes formation factors of raw material pretreatment, solid to liquid ratio, ratio of naked oats rice, koji addition, yeast species, yeast is added and fermentation time can be.
2. aked oats rice wine used in the experiment to three yeast (anqi fruit wine yeast, anqi yellow wine yeast, anqi white spirit yeast), angel wine yeast from fermentation of alcohol in the naked oats rice wine was the highest, and reducing sugar content and acidity, better flavor.
3.Glutinous rice, oat (Avena nuda: glutinous rice = 1:4), wash rice, soaking (ratio of material to liquid 1:1), steamed rice, mixed with song (angel liqueur koji 0.9%), 24h (incubation temperature 28 degrees C), adding yeast (angel wine yeast 0.25%), culture (6 days), target detection
Finished wine with more than 10（v/v%） accuracy.
Keywords: Naked oats, rice, rice wine, fermentation
目录
1 绪论 1
1.1 本课题在国内外研究进展 1
1.2 本课题的研究内容，目的及意义 4
2 材料与方法 6
2.1 实验材料 6
2.1.1 实验原辅料 6
2.1.2 相关试剂 6
2.1.3 实验仪器 6
2.2 分析方法 7
2.2.1 DNS法测还原糖 7
2.2.2 酒精度测定 7
2.2.3 总酸的测定 8
2.2.4 感官评定 8 裸燕麦莜麦米酒的研制+文献综述:http://www.lwfree.com/shiping/lunwen_41943.html