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.