正交法选择灵芝功能酱油生产工艺参数

Perperdicular Selection of Optimization Technical Parametres for Brewing Ganoderma Lucidum Functional Sauce

将灵芝菌液体深层培养液与酱曲混合后进行生物反应 ,通过四因素三水平正交方法的试验 ,从结果的直观分析得知 ,酿制灵芝功能酱油的最佳生产工艺条件是 :曲料加水量 :6倍 ;醪液食盐质量分数 :2 0 % ;灵芝液加入量 :0 .8～ 1倍 ;生物反应温度 :5 0～ 5 2℃ .

The optimum plant techical conditions for brewing the Ganoderma Lucidum functional sauce is studied on the basis of perpendicular experments of three factors and four levels in which the Ganoderma Lucidum hyphe suberged cultivation liquids up with the soysauce koji is mixed formention .The results show that the ratio of accede to the water in the koji is 6,mash salt concentration is 20% , Ganoderma Lucidum culture liquids accede quantity is 0.8～1 times , optimum fermentation tmperature is 50～52 ℃.