CAJ | 학술논문

以残次杏鲍菇为原料，采用均匀试验设计原理优化杏鲍菇酿酒发酵工艺。结果表明，醪液酸度和酵母接种量对酒品质影响不显著；而菇浆量、糖度、主发酵时间对酒品质影响极其显著，次序为主发酵时间>糖度>菇浆量。试验均匀回归分析得出最优发酵工艺参数为：菇浆量8%，糖度22%，酸度0.4%，接种量6%，26℃下主发酵17 d，由此酿制的杏鲍菇酒酒度11.7，感官评分92，具有独特典型的杏鲍菇香气和纯正的酒香风味。
이잔차행포고위원료，채용균균시험설계원리우화행포고양주발효공예。결과표명，료액산도화효모접충량대주품질영향불현저；이고장량、당도、주발효시간대주품질영향겁기현저，차서위주발효시간>당도>고장량。시험균균회귀분석득출최우발효공예삼수위：고장량8%，당도22%，산도0.4%，접충량6%，26℃하주발효17 d，유차양제적행포고주주도11.7，감관평분92，구유독특전형적행포고향기화순정적주향풍미。
Using defective pleurotus eryngii as the raw material, research to optimize the fermentation process of pleurotus eryngii Wine by uniform design principle. The results showed that, the mash acidity and the amount of yeast is not significant on the quality of the wine; the eryngii amount, Brix, the main fermentation time is extremely significant on the quality of the wine, and the order is the main fermentation time> Brix> eryngii amount. The optimal fermentation technical parameters from the regression analysis of uniform experiment is eryngii amount 8%, Brix 22%, acidity 0.4%, inoculum size 6%, 26℃17 d. The eryngii wine is wine degree 11.7, sensory score of 92, and has a unique typical the eryngii aroma and pure flavor of wine.