双孢蘑菇面酱酿制工艺研究

Study on the brewing processes of mushroom flour paste

以双孢蘑菇菇柄和残次菇为原料,通过传统酿制工艺生产双孢蘑菇面酱产品。并通过正交试验确定了双孢蘑菇面酱酿制的最佳工艺参数,即面酱酿制的种曲接种量为0.3%、发酵过程中12Bé盐水加量等于面糕的量,发酵温度45℃,发酵时间40d,在此条件下所酿制双孢蘑菇面酱感官品质良好,且各项理化指标达到国家标准。

Using mushroom stem and inferior mushroom as materials,the mushroom flour paste was produced by traditional technology,and the optimum conditions were obtained by orthogonal tests.They are as follows： inoculation 0.3%,12Bé saline solution addition equal to the mass of flour cake,Temperature 45℃,time 40d,under these conditions,brewed mushroom flour paste has a nice quality and taste,its quality reached the wheat paste national standard.