鸡油菌面包的研制

Study on Cantharellus Spore Fermentation Beverages

以鸡油菌为原料,将采集到的孢子进行液体深层发酵,获得菌丝体与发酵液的混合液,然后通过单因素试验及多因素多水平的正交试验确定面包的最佳配方,从而获得品质良好的鸡油菌面包。结果表明:当发酵时间为120 h时发酵液的感官最好,多糖含量也最多,鸡油菌面包的品质因素影响主次顺序为酵母用量>糖用量>发酵液添加量,试验最佳工艺配方为:发酵液为1.0%,酵母为1.0%,白砂糖为14.0%。

Used cantharellus cibarius as the basic raw material, submerged fermentation spores were collected to obtain a good quality mixture of mycelium and ferment liquid. The optimum recipe was determined by one-factors-at-a-time experiments, multi-factor and multi-level orthogonal experiments. Cantharellus cibarius bread with good quality was obtained. The ferment liquid with the best senses could be gotten when the fermentation time was 120 h, while the polysaccharide content was the most. The order of the factors that affect the quality of cantharellus cibarius bread was the amount of yeast〉 sugar dosage〉 ferment liquid added. The best formula selected by experiments is the ferment liquid 1.0%, yeast 1.0%, white granulated sugar 14.0%.