金针菇酒生产工艺研究

Research on processing technology of flammulina velutipes wine

研究了以金针菇、糖为主要原料,用发酵法生产金针菇酒。通过正交试验对发酵条件进行优化,结果表明:金针菇浆液10%,糖22%,柠檬酸1.5%,酵母1.2%,温度29℃,发酵4d,可生产得到风味独特、酒体醇厚、营养丰富的金针菇酒。

Using flammulina velutipes.and sugar as raw material, flammulina velutipes wine was produced by fermentation. The optimization fermentation condition was obtained by orthogonal test： 10%-flammulina velutipes, 22% sugar, 1.5% citric acid, 1.2% yeast, temperature at 29℃, fermentation for 4 days. The flammulina velutipes wine has special flavor; mellow liquor and rich nutrients.