猴头菇醋酿造工艺的研究

Study on brewing technology of Hericium erinaceum vinegar

以猴头菇为原料,经过猴头菇菌丝体发酵、酒精发酵和醋酸发酵等,将原料中的有关物质转化成食用菌保健醋中的有效成分,从而生产出猴头菇醋,醋中富含氨基酸及真菌多糖,具有一定的保健功能。实验确定了最佳发酵条件,酒精发酵温度为30℃,接种量为5%,发酵时间为3d;醋酸发酵温度为33℃,接种量为10%,空气流量为1:0.2(v/v),发酵时间为7d。

As the raw material, some components in Hericium erinaceum were converted into useful elements of edible fungus vinegar by multiple fermentation ofmycelium, alcohol and acetic acid. The resulted H. erinaceum vinegar contained several of amino acids and fungus polysaccharides, which were helpful to human health. The best production was achieved when the alcohol fermentation was carried out at 30%; for 3 d with the inoculation of 5% and the acetic acid fermentation was carded out at 33℃ at 7 d with the inoculation of 10% and aeration of 1：0.2 （v/v）.