|Table of Contents|

Study on Production Techniques of Cordyceps Militaris Sweet Rice Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年05期
Page:
125-129
Research Field:
Publishing date:

Info

Title:
Study on Production Techniques of Cordyceps Militaris Sweet Rice Wine
Author(s):
SUN Lu-luLI Huan-duanZHANG Zhi-yuanQI RuiZENG Guang-linFANG Hua-zhou
Department of Bio-engineering,Jingchu College of Science and Technology,Jingmen,Hubei 448000
Keywords:
cordyceps militarissweet rice winefermentation processprocessing parametersnutritional value
PACS:
Q 949.325
DOI:
-
Abstract:
Taking cordyceps militaris mycelia and sticky rice as main raw materials,according to single factor controlled principles,refering to general sweet wine production method,using cordyceps pigment,cordyceps acid content,total sugar,amino acids,alcohol degrees,acetic acid bester,total acid content,and sensory evaluation as main index,the fermentation and main technical parameters of high quality cordyceps militaris sweet wine were explored,compared and optimized.The results showed that the best quality ratio of cordyceps militaris and glutinous rice was 6∶80,the best concentration of sweet wine yeast was 1.5%,and the best fermentation time and temperature were 28 h and 30℃ respectively,the best method of terminating fermentation was microwave sterilization.The sensory evaluation and practice of physical and chemical analysis of taste flavor and nutritious ingredients of cordyceps militaris sweet rice wine produced at the best optimum fermentation conditions indicated that the sweet rice wine in cordyceps militaris full flavor while retaining the traditional sweet rice wine flavor,markedly improved its nutritional and health value

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Last Update: 2014-08-10