发酵型姬松茸制备姬松茸酒的工艺研究

Study on technology of fermentation style Agaricus blazei wine

以姬松茸液体深层发酵产物菌丝体和培养液为原料,研究制备姬松茸酒的工艺条件。通过单因素实验和正交实验确定姬松茸酒的生产工艺条件,得出姬松茸酒的最佳发酵工艺为:姬松茸菌丝体经超声波破碎30min后,再接1.5%的酵母进行发酵,发酵温度为25℃,后酵天数为6d。在该条件下酒液有较好的澄清度,呈金黄色,具有姬松茸独特的香气,口味纯正,营养丰富。

The fermentation technology of Agaricus blazei wine was studied by using mycelium and the culture medium of Agaricus blazei submerged fermentation as raw material. Through single factor and orthogonal experiments,the fermentation technology was determined.The optimal fermentation conditions of Agaricus blazei wine were as follow： Agaricus blazei mycelium ultrasonic 30min, yeast for the vaccination 1.5%, fermentation temperature 25~C,after fermentation time for six days.Under these conditions,the Agaricus blazei wine has better clarity.The product is golden yellow in color,specific fragrance of Agaricus blazei, pure in flavour,full of nutrition.