摘要
以羊肚菌液体深层发酵菌丝体为原料,研究羊肚菌保健酒制备的工艺条件。对酒精发酵料水比,初始糖度进行了单因素试验,采用三元二次回归正交组合设计对酒精发酵的酵母接种量、发酵温度、发酵时间进行优化。结果表明:羊肚菌菌丝体以料水比9∶100,初始糖度11%,接种量7%,22℃发酵92h,获得的羊肚菌保健酒色泽、风味俱佳。
In this paper, the fermentation technology of Morchella esculenta health wine was studied by using M. esculenta mycelium submerged fer- mentation. The rate of material to water and initial sugar were optimized by the single factor experiments, and the yeast vaccination quantity, the fer- mentation temperature and the fermentation time were optimized by three-element quadratic regression orthogonal composite method. The optimal condition was obtained： the rate of material to water 9：100, the initial sugar content 11%, the inoculation volume 7%, the temperature 22~C and the time 92 h. The appearance and flavour of the morchella health wine are both perfect.
出处
《中国酿造》
CAS
北大核心
2010年第5期167-170,共4页
China Brewing
关键词
羊肚菌
液体深层发酵
羊肚菌保健酒:三元二次回归正交组合设计
综合模糊评判
morchella
submerged fermentation
morchella health wine
three-element quadratic regression orthogonal composite method
fuzzy comprehensive evaluation
