香菇酒的研制  

Study on the Mushrooms Wine Technology

作　　者：王广耀[1] 牟宇[1] 

机构地区：[1]吉林农业科技学院生物工程系,吉林吉林132101

出　　处：《北方园艺》2009年第5期230-232,共3页Northern Horticulture

摘　　要：以香菇为主要原料,经破碎、发酵、贮藏、杀菌等工艺获得较高品质的发酵酒,通过正交试验方法进行优化,确定出最佳配方和工艺条件。主发酵温度为18℃,时间为7 d,菌种添加量为3%,调整后总糖度为15%;偏重亚硫酸钠添加量为15～20 g/100kg;明胶(0.4%溶液)与单宁(0.3%溶液)添加量为2.5～3.5 mL;杀菌温度为80℃,时间为10 min。Mushrooms was used as the main material to produce wine by means of fracture, fermentation, storage and sterilization technology. By perpendicular experiments, the producing technology can be improved and the best formula and technical condition can be confirmed. The main barmy temperature was 18℃ and the time was 7 d. The total condition of sugar was 15 %, additional harm was 3 %, addition sodium metabisulfite was 15-20 g/100kg, addition isinglasss （0.4% liquor）and cannic（0. 3% liquor ）was 2.5-3.5 mL. Sterilization temperature was 80℃. Time was 10 minutes.

关 键 词：香菇酒 工艺 研究 

分 类 号：TS262.8[轻工技术与工程—发酵工程]