响应面优化烹饪用杏鲍菇醪糟汁工艺研究
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摘要
对研制烹饪用杏鲍菇醪糟汁的工艺进行研究。通过响应面分析法确定研制烹饪用杏鲍菇醪糟汁的最佳条件,即麸皮曲与酒母曲1#以2∶1(W/W)复配作为酒曲,酒曲用量为0.52g/100g,杏鲍菇用量为24.5g/100g,发酵温度为32℃,发酵时间为5.5天。
The production process for Pleurotus eryngii glutinous rice wine for cooking is studied.The optimum conditions for producing Pleurotus eryngii glutinous rice wine for cooking are determined by response surface analysis,such as bran koji and yeast koji 1# mixed with 2∶1(W/W),distiller's yeast dosage of 0.52g/100 g,Pleurotus eryngii dosage of 24.5g/100 g,fermentation temperature of32 ℃,fermentation time of 5.5days.
The production process for Pleurotus eryngii glutinous rice wine for cooking is studied.The optimum conditions for producing Pleurotus eryngii glutinous rice wine for cooking are determined by response surface analysis,such as bran koji and yeast koji 1# mixed with 2∶1(W/W),distiller's yeast dosage of 0.52g/100 g,Pleurotus eryngii dosage of 24.5g/100 g,fermentation temperature of32 ℃,fermentation time of 5.5days.
引文
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[4]郑晏华.烹饪用醪糟汁生产工艺优化及品质分析[D].雅安:四川农业大学,2013.
[5]杜士良.甜酒酿系列产品的开发与设想[J].酿酒科技,1998(5):52-53.
[6]孟敏.杏鲍菇酱加工及其保藏的研究[D].无锡:江南大学,2012.
[7]胡远芳,杨兴芝,余爱农.醪糟的头香成分研究[J].食品工业科技,2009,30(2):91-92.
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[9]葛焱,郭双霜,陈安均.糯玉米醪糟酿制工艺研究[J].食品工业,2011(1):41-43.