竹荪蜜柚复合酵素的制备工艺研究

Processing Technology of Dictyophora indusiata and Honey Pomelo Compound Enzyme Beverage

以竹荪和蜜柚为主要原料,添加青金桔、糖和盐等辅料通过发酵制成酵素,通过正交试验确定制备竹荪蜜柚复合酵素的最佳工艺条件。结果表明,制备竹荪蜜柚复合酵素最佳发酵条件为:酵母菌接种量0.1%,发酵时间10 d,竹荪酵素初液∶蜜柚酵素初液=1∶2(V/V),白砂糖添加量30%。制得的竹荪蜜柚酵素呈淡黄色,组织均匀一致,口感酸甜适中,有独特的菇香和天然果汁香味,营养丰富。

Taking Dictyophora indusiata and honey pomelo as main raw materials, the enzyme beverage was made by adding lime, white sugar, salt, etc. Through the orthogonal experiment, the optimum fermentation condition was confirmed. The results indicated that, the best fermentation conditions were： inoculation amount of yeast 0.1%, fermentation time 10 d, the ratio of Dictyophora indusiata fermentation broth to honey pomelo fermentation broth 1 ∶2（V/V）, white sugar addition 30%. The developed compound enzyme beverage had light yellow color, uniform texture,sour and sweet taste, typical mushroom and natural fruit aroma, and rich nutrients.