复合食用菌功能醋的研制

Preparation of Compound Edible Fungi Functional Vinegar

为了研制复合食用菌功能醋产品并对其加工工艺进行优化,采用液态深层发酵技术将香菇、羊肚菌、猴头菇进行发酵,再将发酵液与制醋工艺结合研制复合食用菌功能醋,并通过单因素试验和正交试验确定其最佳的工艺条件。正交试验结果表明,当醋醅中发酵液添加量为30.0%、浸泡温度为100℃、浸泡时间为18h时,功能醋产品各项指标最优,粗多糖含量可达1.01g/dL。

In order to develop compound edible fungi functional vinegar products and optimize the processing technology,Lentinula edodes,Morehella esculenta,Hericium erinaceus are fermented by liquid deep fermentation technology,and then the compound edible fungi functional vinegar is developed by combining the fermentation broth with the vinegar production process,and the optimum technological conditions are determined by single factor test and orthogonal test.The orthogonal test results show that when the additive amount of fermentation broth in fermented grains is 30.0%,the soaking temperature is 100℃,and the soaking time is 18 h,the indexes of functional vinegar products are the best,and the crude polysaccharide content could reach 1.01 g/dL.