摘要
通过正交试验,以平菇为原料,确定提取平菇多糖、酒精发酵及醋酸发酵的最佳工艺。提取平菇多糖的最佳工艺条件:提取温度90℃、料液比1∶15、提取时间5h、提取2次。酒精发酵最佳工艺条件:发酵温度26℃、接种量0.08%、糖度16%;醋酸发酵最佳工艺条件:初始酒度7%、菌种接种量5%、温度28℃。
With Pleurotus ostreatus as raw material, the extraction technology of Pleurotus ostreatus polysaccharide, alcohol fermentation and acetic fermentation is studied by orthogonal test, and the best conditions are confirmed. The study shows that the optimal technological conditions for Pleurotus ostreatus polysaccharide extraction are obtained as extraction temperature of 90 ℃, ratio of raw material to extractant of 1 ： 15, extraction for 5 h and 2 times. The optimal fermentation technology of alcohol fermentation is fermentation temperature of 26 ℃, yeast inoculum amount of 0.08%, sugar concentration of 16%. The optimal fermentation technology of acetic fermentation is alcohol content of 7%, yeast inoculum amount of 5%, fermentation temperature of 28 ℃.
出处
《中国调味品》
CAS
北大核心
2016年第2期93-95,99,共4页
China Condiment
关键词
平菇
醋
酒精发酵
醋酸发酵
Pleurotus ostreatus
vinegars alcohol fermentation
acetic fermentation
