摘要
以采收完子实体后的新鲜蛹虫草固体培养残基为主要原料,采用酒饼发酵法酿制工艺,通过对发酵过程中的酒饼用量、总醪加水量以及发酵温度这三个主要工艺参数进行优化研究,结果表明,酒饼用量为0.5%、总醪加水量为3倍、发酵温度为23℃时可酿制出具有独特虫草风味的保健型发酵酒。
Fresh Cordyceps militaris culture residual medium after harvesting the fruitbodies was used as the main raw material to brew a health wine with good taste.Through optimization of proper dosage of Chinese yeast,water addition level and fermentation temperature,the best brewing conditions were obtained as follows： 0.5% Chinese yeast,3：1 of water to total mash quantity ratio,and fermentation temperature 23 ℃.Utilization of cultured Cordyceps militaris residues to brew health fermented wine can take full advantage of the nutrient and pharmacological ingredients of culture residual medium,thus producing a health wine with unique flavor as well as rich nutrients.
出处
《现代食品科技》
EI
CAS
2011年第5期555-558,共4页
Modern Food Science and Technology
关键词
蛹虫草
培养残基
保健型发酵酒
Cordyceps militaris
culture residual medium
Health fermented wine
