凤尾菇特殊基质液体发酵及马铃薯发糕制作  

Special Material Liquid Fermentation of Pleurotus citrinipileatus and Optimization of Potato Cake Preparation

作　　者：王谦[1] 张正[1] 宋倩[1] 

机构地区：[1]河北大学生命科学学院,保定071002

出　　处：《食品工业》2018年第1期122-126,共5页The Food Industry

基　　金：河北省科技支撑项目(16227303D-2)

摘　　要：将去核大枣作为特殊基质,通过正交试验对凤尾菇特殊液体发酵配方与培养条件进行优化,确定了最优液体发酵配方与培养条件,在此条件下凤尾菇发酵液的菌丝体鲜重达到了34.32 g/100 mL,其多糖含量与蛋白含量分别达到了4.65和6.71 mg/mL水平。然后用此发酵液代替水制作马铃薯发糕,通过试验分析确定发糕的最佳配方为:马铃薯全粉60 g、小麦粉140 g、凤尾菇发酵液80 mL、酵母4 g、糖20 g。此时感官评分高达92分。与传统发糕相比,该制品的营养价值高,口感优良,同时具有独特的天然香气。Add Chinese dates to liquid fermentation system to optimize various substmtes and fermentation conditions by using orthogonal experiment. According to the best fermentation formula and conditions for fermentation, the flesh weight of hypha is 34.32 g/100 mL and the polysaccharide content and protein content are reached 4.65 and 6.71 mg/mL. According to the optimized preparation process that preparation Pleurotus sajor Caju fermented mash and instead of water to product potato cake, process single-factor experiment and orthogonal experiment analysis, the results show that the optimal of formula is as follows： potato granules 60 g, low-gluten flour 140 g, liquid fermentation ofPleuroms sajor Caju 80 mL, yeast 4 g, sugar 20 g. The potato cake obtained has an unique flavor, high nutrition and good taste.

关 键 词：液体发酵 凤尾菇 发糕 马铃薯全粉 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] TS215