营养保健型香菇薏米烹调醋的开发  

Development of Nutritional and Health-care Cooking Vinegar with Lentinus edodes and Barley

作　　者：魏登 王柳 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101

出　　处：《中国调味品》2017年第12期131-133,137,共4页China Condiment

基　　金：2017年全国大学生科技创新项目(吉农院合字[2017]第201711439013号)

摘　　要：香菇和薏米营养丰富,具有多种保健功能,以其为原料并在传统食醋酿造方法的基础上研制出一种新型保健醋。以香菇和薏米为原料,通过对香菇和薏米的复合糖化醪进行酒精发酵和醋酸发酵,分别得出酒精发酵的最佳条件是发酵温度为28℃,发酵糖度为15%,酵母液用量为8%。得出的酒精浓度为9.6%;醋酸发酵的最佳条件是发酵温度为33℃,起始pH为6.0,醋酸菌用量为8%。得出的醋酸浓度为5.48%。Lentinus edodes and barley have rich nutrition and various health-care functions. A new kind of health vinegar is developed on the basis of traditional vinegar brewing method by using Lentinus edodes and barley as raw materials. Use Lentinus edodes and barley as raw materials, alcohol fermentation and acetic acid fermentation are carried out through the compound saccharification mash of Lentinus edodes and barley. The optimum conditions for alcohol fermentation are the fermentation temperature of 28℃, the fermentation sugar content of 15% ,the yeast liquid dosage of 8%, the resulting alcohol concentration is 9. 6%. The optimum conditions for acetic acid fermentation are the fermentation temperature of 33 ℃, the initial pH of 6.0, the acetic acid dosage of 8%, the resulting acetic acid concentration is 5.48%.

关 键 词：香菇 薏米 酒精发酵 醋酸发酵 

分 类 号：TS201.5[轻工技术与工程—食品科学]