一种桑黄醪糟的制备技术及营养成分分析  

Preparation Technology of Phellinus Igniarius Fermented Glutinous Rice and Analysis of Its Nutritional Component

作　　者：任思竹 刘华 李莉燕 孙一凡 桑青 韩晓泠 解春艳[1,2,3] Ren Sizhu;Liu Hua;Li Liyan;Sun Yifan;Sang Qing;Han Xiaoling;Xie Chunyan(Langfang Normal University,Langfang 065000,China;Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province,Langfang 065000,China;Edible and Medicinal Fungi Research and Development Center of Hebei Universities,Langfang 065000,China)

机构地区：[1]廊坊师范学院,河北廊坊065000 [2]河北省食药用菌资源高值利用技术创新中心,河北廊坊065000 [3]河北省高校食药用菌资源开发应用技术研发中心,河北廊坊065000

出　　处：《廊坊师范学院学报（自然科学版）》2024年第4期68-74,102,共8页Journal of Langfang Normal University(Natural Science Edition)

基　　金：现代农业产业技术体系河北省创新团队项目(HBCT2023090208)。

摘　　要：以糯米和桑黄发酵液为主要材料,制作一种保健型桑黄醪糟。通过研究桑黄发酵液添加量、酒曲添加量、发酵温度、发酵时间等因素,确定较优的发酵条件。以感官测定作为评价指标,继续设计正交实验对工艺条件进行优化,得出最佳的培养工艺参数组合。对得到的桑黄醪糟营养成分及功能性物质进行分析鉴定,最终确定发酵时间为48 h、温度为31℃、酒曲添加量为0.057%时桑黄醪糟口感最佳。此时,其总糖含量为30.7 g/100g,总酸含量为5.09 g/L,灰分含量为0.17 g/100g,粗脂肪含量为0.2 g/100g,酒精度为3%vol。该研究可为醪糟功能性食品的开发提供参考。Using glutinous rice and Phellinus igniarius fermentation liquid as the main materials,a kind of health care glutinous rice wine is prepared.The optimum fermentation conditions were determined by studying its addition amount of the fermentation liquid,the addition amount of koji,the fermentation temperature,and the fermentation time.With sensory measurement as the evaluation index,orthogonal experiment is designed to optimize the process conditions,and the best combination of culture process parameters is obtained.In addition,the nutritional components and functional substances of Phellinus igniarius fermented glutinous rice are analyzed and identified,and the optimal fermentation conditions are determined as follows:fermentation time of 48 h,temperature of 31℃and addition of distiller's yeast of 0.057%.At this time,the total sugar content is 30.7 g/100g,the total acid content is 5.09 g/L,the ash content is 0.17 g/100g,the crude fat content is 0.2 g/100g,and the alcohol content is 3%vol.This research provides a reference for the development of functional food in fermented glutinous rice.

关 键 词：桑黄 糯米 醪糟 发酵 营养成分 

分 类 号：TS207.4[轻工技术与工程—食品科学]