山榛蘑酒生产工艺的研究  

RESEARCH ON PROCESSING TECHNOLOGY OF ARMILLARIA MELLEA WINE

作　　者：邵信儒[1] 孙海涛[1,2] 徐晶[1] 何文兵[1] 谭贵阳[1] 

机构地区：[1]通化师范学院制药与食品科学系,吉林通化134002 [2]吉林农业大学研究生院,吉林长春130118

出　　处：《食品研究与开发》2009年第12期86-88,共3页Food Research and Development

基　　金：吉林省教育厅"十一五"科学技术研究项目(2008375)

摘　　要：采用发酵法生产山榛蘑酒,通过正交试验确定出山榛蘑酒的最佳生产工艺条件:酒酵母用量1.0%,白砂糖用量22%,柠檬酸用量1.5%,发酵温度25℃,发酵时间4d。经低温成熟酿制的山榛蘑酒风味纯正、酒体丰满、营养丰富。Using fermentation method to manufacture A rmillaria mellea was studied. The optimization condition was obtained by orthogonal test： 1.0 % yeast, 22 % sugar, 1.5 % citric acid, temperature at 25℃ fermentation on 4 days. The A rmillaria mellea wine of pure flavor, plump and rich nutrients was produced by low temperature ripening technique.

关 键 词：山榛蘑 酒 发酵 

分 类 号：TS261[轻工技术与工程—发酵工程]