血红铆钉菇液体发酵花生乳饮料的研制  

Making a peanut milk drink by liquid fermentation of pine mushroom

作　　者：宫敬利[1] 

机构地区：[1]吉林农业科技学院,吉林省吉林市132101

出　　处：《饮料工业》2010年第8期20-22,共3页Beverage Industry

摘　　要：以血红铆钉菇为原料,同时配以花生乳以及其他辅料,进行液体发酵制备血红铆钉菇花生乳饮料。对影响饮料生产工艺的各单因素进行正交试验,最终确定其最佳发酵工艺:发酵时间6d、接种量4%、发酵温度24℃、装液量80ml(300ml三角瓶装)。Pine mushroom was mixed with peanut milk and some other ingredients and the mixture was subjected to liquid fermentation to make a peanut milk drink.Orthogonal tests were conducted on each factor affecting the processing technology of the drink to determine the optimum technology as： fermentation time 6 d,inoculum 4%,fermentation temperature 24℃ and liquid volume 80 m（lin a 300 ml conical flask）.

关 键 词：血红铆钉菇 液体深层发酵 花生乳 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]