Effects of Sucrose Addition on the Changes of Physicochemical Indexes and Active Components during Oat Jiaosu Fermentation

In order to investigate the effects of sucrose addition on reducing sugar,alcohol content,soluble protein and total phenol contents during oat jiaosu fermentation,the sucrose was used as a variable to track the index of oat jiaosu in the 0~168 h fermentation. The results showed that the reducing sugar content of oat jiaosu added sucrose was similar to that of oat jiaosu without added sugar. The reducing sugar content was reduced to the lowest level at 72 h which meant oat jiaosu added sucrose entered the late fermentation stage faster than another,the alcohol content was 2.05 times that of oat jiaosu without added sugar at 168 h;pH was about 3.5,lower than another (pH was around 4.0). The addition of sucrose was beneficial to the increase of nutrients and the enrichment of active substances,the soluble protein content and total phenol contents of oat jiaosu added sucrose were higher than that of oat jiaosu without adding sugar in 83.33% and 24.23% after 168 h of fermentation.