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.
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