杏鲍菇发酵酒生产工艺的研究

Study on the production technology of Pleurotus cryngii(DC.exfr.) Quel fermented wine

以杏鲍菇为主要原料生产发酵酒,经破碎、发酵、贮藏、杀菌等工艺获得较高品质的产品,通过正交试验等实验方法进行优化,确定出最佳配方和工艺条件。主发酵温度为20℃,时间为5d,调整后总糖度为20%,菌种添加量为5%;偏重亚硫酸钠添加量为15g/100kg;明胶(0.4%溶液)与单宁(0.3%溶液)添加量为3.0m L和2.4m L;杀菌温度为70℃,时间为15m in。

The fermented wine was produced with Pleurotus cryngii （DC. exfr.） Quel as the main material. High quality product was gained by means of crushing, fermentation, storage and sterilization. Throught the optimization of orthogonal experiments, the optimum formula and process technology was obtained..The main fermentation temperature was 20℃ and the fermentation time was 5 d. The total sugar content was 20% after adjustment. Inoculum of dry yeast was 5%. Addition of Na2SO3 was 15 g/100 kg. Addition ofisinglasss （0.4% solution） and tannin （0.3% solution） were 3.0 ml and 2.4 ml, respectively. Sterilization temperature was 70℃ for 15 min.