羊肚菌营养强化米酒发酵工艺的优化

Optimization fermentation technology of Morchella esculenta fortified rice wine

以糯米为基质培养羊肚菌菌丝体,将羊肚菌糯米培养产物酿制成一种新型米酒。以酒精含量和感官评价为目标值,获得以糯米为基质的羊肚菌菌丝体适宜培养条件为:45g糯米加40m L营养液,起始p H 7,培养温度26℃,培养时间为6d;羊肚菌米酒的最佳发酵条件为:加曲量2.0%,糖化温度28℃,酵母加量2.5%,发酵时间为4d。羊肚菌营养强化米酒酒精度最高达10.9%vol。该研究获得一种风味独特、营养丰富的新型米酒。

Using sticky rice as a medium for Morehella esculenta mycelium culture,the culture product of Morchella esculenta was made into a new kind of rice wine, so as to enhance the nutritional value of rice wine.According to the content of alcohol and sensory evaluation ,the experiment results showed that the culture condition of Morchella esculenta were.45g of rice and 40mL nutrient solution liquid, initial pHT, incubation temperature 26℃,the cultured time 6 day.The optimal fermentation conditions of Morchella esculenta rice wine were.the koji concentration 2.0%, fermentation temperature 28℃, the yeast inoculum concentration 2.5%, fermentation time 4 days. The alcohol content of the Morchella esculenta rice wine reached the highest 10.9%vol.lt was a kind of unique flavor,nutrient- rich new wine.