液体深层发酵制备食用菌风味面条  

Preparation of Edible Fungi Flavor Noodle by Liquid Deep Fermentation

作　　者：曾霖霖 江瑞荣 陈峰 陈秋颜 杨小兵[1,2] 

机构地区：[1]广东粤微食用菌技术有限公司,广东广州510070 [2]广东省微生物研究所,广东省菌种保藏与应用重点实验室,广东省华南应用微生物重点实验室-省部共建国家重点实验室培育基地,广东省微生物应用新技术公共实验室,广东广州510070

出　　处：《中国食用菌》2013年第2期47-50,共4页Edible Fungi of China

基　　金：粤港关键领域重点突破项目(2009A020700006)

摘　　要：采用液体深层发酵制备食用菌液体培养物,通过对多个食用菌品种的筛选,选用具有独特风味的平菇液体培养物制作面条,应用正交试验得出本试验中面条的最佳制作工艺,即平菇液体发酵温度为25℃,发酵时间为8 d,熟化增香温度为80℃,熟化增香时间为15 min。在此条件下制作的面条综合评分较好,获得食用菌特有香鲜味的面条。Peculiar flavor noodle was processed with oyster mushroom liquid culture by liquid deep fermentation. Orthogonal trials were used for optimizing the preparation conditions of noodle. The results showed the optimum conditions as follows： liquid fer- mentation temperature 25℃, liquid fermentation time 8 days, treatment temperature was 80℃, treatment time 15 min. Under this condition, the sensory score of noodle was preferable, and the aromatic and umami of noodle were very prominent.

关 键 词：液体深层发酵 平菇液体培养物 面条 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]