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响应面优化烹饪用杏鲍菇醪糟汁工艺研究

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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0.52 g/100 g,杏鲍菇用量为24.5 g/100 g,发酵温度为32 ℃,发酵时间为5.5天.
Research on Production Process Optimization of Pleurotus eryngii Glutinous Rice Wine for Cooking by Response Surface Analysis
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 0.52 g/100 g,Pleurotus eryngii dosage of 24.5 g/100 g,fermentation temperature of 32 ℃,fermentation time of 5.5 days.

Pleurotus eryngiiglutinous rice wineproduction processresponse surface analysis

赵福建

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江苏商贸职业学院,江苏 南通 226011

杏鲍菇 醪糟汁 工艺 响应面分析

2017

中国调味品
全国调味品科技情报中心站

中国调味品

CSTPCD北大核心
影响因子:0.541
ISSN:1000-9973
年,卷(期):2017.42(6)
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