纳豆-茶树菇深层发酵液果冻的工艺

Study on Technology of Natto-Submerged Fermentation Liquid of Agrocybe Aegirit Jelly

以纳豆粉和茶树菇深层发酵液为主要原料,研究纳豆-茶树菇深层发酵液果冻的制作工艺。通过单因素试验和正交试验确定出纳豆-茶树菇深层发酵液果冻的最佳配比为:纳豆粉(g)与茶树菇深层发酵液(m L)比例1∶8、魔芋精粉0.4%、琼脂0.2%、白砂糖15%。在此条件下制作的纳豆-茶树菇深层发酵液果冻质地均匀、光滑、有弹性,并呈金黄色半透明状,具有独特香气、香甜适口。

Natto-Submerged fermentation liquid of Agrocybe aegirit Jelly was produced by using natto and Submerged fermentation liquid of Agrocybe aegirit as main material. The optimal production conditions of Natto- Submerged fermentation liquid of Agrocybe aegirit Jelly were obtained by single factor experiments and orthogonal experiments as followed： the ratio of natto to Submerged fermentation liquid of Agrocybe aegirit 1 konjaku flour 0.4 % ,agaragar 0.2 % ,and sugar 15 %. Under these conditions, Natto-Submerged fermentation liquid of Agrocybe aegirit Jelly has the characteristics of homogeneous structure, smooth, flexible and yellowish translucency, as well as unique fragrance and sweet taste.