均匀设计优化杏鲍菇酒发酵工艺  

Optimization of Fermentation Process for Pleurotus Eryngii Wine by Uniform Design

作　　者：田广文[1] 王莹[1] 陈德育[1] 

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100

出　　处：《食品研究与开发》2014年第13期69-73,共5页Food Research and Development

基　　金：西北农林科技大学教改项目(JY0902079)

摘　　要：以残次杏鲍菇为原料,采用均匀试验设计原理优化杏鲍菇酿酒发酵工艺。结果表明,醪液酸度和酵母接种量对酒品质影响不显著;而菇浆量、糖度、主发酵时间对酒品质影响极其显著,次序为主发酵时间>糖度>菇浆量。试验均匀回归分析得出最优发酵工艺参数为:菇浆量8%,糖度22%,酸度0.4%,接种量6%,26℃下主发酵17d,由此酿制的杏鲍菇酒酒度11.7,感官评分92,具有独特典型的杏鲍菇香气和纯正的酒香风味。Using defective pleurotus eryngii as the raw material, research to optimize the fermentation process of pleurotus eryngii Wine by uniform design principle. The results showed that, the mash acidity and the amount of yeast is not significant on the quality of the wine; the eryngii amount, Brix, the main fermentation time is extremely significant on the quality of the wine, and the order is the main fermentation time〉 Brix〉 eryngii amount. The optimal fermentation technical parameters from the regression analysis of uniform experiment is eryngii amount 8%, Brix 22%, acidity 0.4%, inoculum size 6%, 26℃17 d. The eryngii wine is wine degree 11.7, sensory score of 92, and has a unique typical the eryngii aroma and pure flavor of wine.

关 键 词：残次杏鲍菇 酿酒发酵 均匀试验 

分 类 号：TS261.4[轻工技术与工程—发酵工程]