添加蛹虫草固态发酵浸提固形物对醋曲品质的影响

Effect of Solids Extracted by Solid-state Fermentation of Cordyceps militaris on the Quality of Vinegar Koji

实验探讨了在醋曲生产时添加一部分蛹虫草固态发酵浸提固形物,替代部分原料的初步条件,并对醋曲的糖化、发酵等性能及成品醋的功能成分进行了测定。结果表明,该工艺条件下成品醋增加了虫草酸、虫草素等独特的活性成分,醋曲糖化发酵性可以得到较大的提升。

In this experiment,the preliminary conditions of adding part of solids extracted by solid-state fermentation of Cordyceps militaris to substitute part of raw materials in the production of vinegar koji are discussed,and the saccharization and fermentation properties of vinegar koji and the functional components of the finished vinegar are determined.The results show that the saccharification and fermentation properties of vinegar koji can be greatly improved by adding unique active components such as cordycepic acids and cordyceps in the finished vinegar products.