发酵型香菇酒生产工艺的研究  

Study on Fermentation Technique of Lentinula edodes Wine

作　　者：王大为[1] 张艳荣[1] 李玉[2] 

机构地区：[1]吉林农业大学食品工程学院,吉林长春130118 [2]吉林农业大学农学院,吉林长春130118

出　　处：《食品科学》2004年第12期82-87,共6页Food Science

基　　金：长春市科技攻关项目(03-057G30)

摘　　要：本研究采用发酵法生产香菇酒,在发酵过程中调整香菇发酵醪的糖度和酸度,保证发酵的正常进行。通过正交试验确定出发酵型香菇酒的最佳发酵条件及生产工艺参数,并采用菌种驯化、低温成熟等工艺酿制出风味纯正、酒体丰满、营养丰富的发酵型香菇酒,为充分利用香菇资源开辟了一条新途径。Using fermentation method to manufacture Lentinula edodes wine was studied. Adjusting sugar content and acidity, would lead to fulfill fermentation. The optimum technique parameters and fermentation conditions were determined by orthogo- nal test. Brewing Lentinula edodes wine by strain domestication and low temperature fermentation and low temperature ripening technique, would produce pure flavor, body feeling and full of nutrition. This opened a new road for the use of Lentinula edodes.

关 键 词：香菇酒 发酵 成熟 

分 类 号：TS261.4[轻工技术与工程—发酵工程]