黄伞菌丝体发酵型醋饮料的制备工艺  

Fermented Vinegar Beverage of Mycelia of Pholiota adipose

作　　者：王谦[1] 金黎明[1] 巩竞[1] 王蕾[1] 杨栋慧[1] 

机构地区：[1]河北大学生命科学学院,河北保定071002

出　　处：《河北大学学报（自然科学版）》2009年第2期199-203,共5页Journal of Hebei University(Natural Science Edition)

基　　金：保定市食用菌产业技术创新研究中心建设项目(06NO-2)深加工子课题

摘　　要：以黄伞发酵液、蔗糖为主要原料,通过酒精发酵和醋酸发酵,对黄伞菌丝体醋发酵工艺条件进行了初步探索.研究表明酒精发酵选择接种量10%、时间72~80 h、温度30℃为宜;醋酸发酵选择接种量11%、温度33℃、摇床转速160 r/min、起始pH值5.5、时间80 h为宜;黄伞菌丝体醋质量分数12%,再添加白砂糖和蜂蜜使其质量分数分别达8%和5%可得到酸甜可口、风味独特的黄伞菌丝体醋酸饮料.The fermented liquid of Pholiota adiposa and sugar were used as the main raw material to produce vinegar beverage. The fermentation conditions of vinegar beverage of Pholiota adipose were studied by means of fermentation of Yeast and Acetobacter. The results showed that in alcohol and acetobacter fermentation phases, the optimum fermentation conditions were obtained when the inoculating amount of liquid seed was 10%, 30℃, 72-80 h and 11%, 33℃, pH 5.5, the shaker rotating at 160 r/min, 80 h respectively. A kind of sour, sweet and tasty vinegar beverage was obtained by adding 8% white sugar and 5% honey to the fermented liquid.

关 键 词：黄伞 发酵 醋酸饮料 

分 类 号：TS264.22[轻工技术与工程—发酵工程] S646[轻工技术与工程—食品科学与工程]