双孢蘑菇面酱酿制工艺研究  

Study on the brewing processes of mushroom flour paste

作　　者：唐明[1] 仇敏[1] 邵伟[1] 官文靖 

机构地区：[1]三峡大学化学与生命科学学院,湖北宜昌443001 [2]宜昌市食品药品监督管理局,湖北宜昌443001

出　　处：《中国酿造》2012年第7期190-191,共2页China Brewing

摘　　要：以双孢蘑菇菇柄和残次菇为原料,通过传统酿制工艺生产双孢蘑菇面酱产品。并通过正交试验确定了双孢蘑菇面酱酿制的最佳工艺参数,即面酱酿制的种曲接种量为0.3%、发酵过程中12Bé盐水加量等于面糕的量,发酵温度45℃,发酵时间40d,在此条件下所酿制双孢蘑菇面酱感官品质良好,且各项理化指标达到国家标准。Using mushroom stem and inferior mushroom as materials,the mushroom flour paste was produced by traditional technology,and the optimum conditions were obtained by orthogonal tests.They are as follows： inoculation 0.3%,12Bé saline solution addition equal to the mass of flour cake,Temperature 45℃,time 40d,under these conditions,brewed mushroom flour paste has a nice quality and taste,its quality reached the wheat paste national standard.

关 键 词：双孢蘑菇 面酱 工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]