[1]赵瑞华,谢佳艺,刘月芹,等.陕北风味香菇小米酒的酿造工艺研究[J].北方园艺,2019,43(04):124-130.[doi:10.11937/bfyy.20182837]
　ZHAO Ruihua,XIE Jiayi,LIU Yueqin,et al.Research on the Brewing Technology of Shanbei Flavored Lentinus edodes Millet Wine[J].Northern Horticulture,2019,43(04):124-130.[doi:10.11937/bfyy.20182837]
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陕北风味香菇小米酒的酿造工艺研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 43卷 期数: 2019年04 页码: 124-130 栏目: 出版日期: 2019-02-28
Title:
Research on the Brewing Technology of Shanbei Flavored Lentinus edodes Millet Wine
作者:
赵瑞华1; 2; 谢佳艺1; 刘月芹1; 2; 贺晓龙1; 2
（1.延安大学 生命科学学院，陕西 延安 716000；2.陕西省区域生物资源保育与利用工程技术研究中心，陕西 延安 716000）
Author(s):
ZHAO Ruihua1; 2; XIE Jiayi1; LIU Yueqin1; 2; HE Xiaolong1; 2
(1.College of Life Science,Yan′an University,Yan′an,Shaanxi 716000;2.Research Center of Shaanxi Province,the Regional Resources Conservation and Utilization Engineering Technology,Yan′an,Shaanxi 716000)
关键词:
香菇; 小米酒; 酿造工艺; 陕北风味
Keywords:
Lentinus edodes; millet wine; brewing process; Shanbei flavored
DOI:
10.11937/bfyy.20182837
文献标志码:
A
摘要:
以小米与香菇为主要原料，以小米与香菇浆质量比例、温度、糖度和酸度作为单因素分析，通过L9(34)正交实验，探索一种陕北风味香菇小米酒的酿造工艺。结果表明：当小米与香菇浆质量比为1∶1，温度为32 ℃，白砂糖添加量为7%，柠檬酸添加量为0.08%时，其颜色、气味、口味、澄清度和酒醅下沉情况均表现为最佳。此工艺酿造的陕北风味香菇小米酒液体透明澄清，香气浓郁，入口余味绵长，同时具有一定的营养价值。
Abstract:
A Shanbei flavored Lentinus edodes millet wine was brewed by using L.edodes and millet as main raw materials.The mixing ratio of millet and L.edodes pulp,temperature,sugar content and acidity were taken as single factor analysis,and the optimal brewing process of millet wine was determined by L9(34) orthogonal test.The results showed that the color,odor,flavor,clarity and wine sinking situation were best under the condition of the mixing ratio of millet and L.edodes pulp 1∶1,temperature 32 ℃,sugar 7%,citric acid 0.08%.The Shanbei flavored L.edodes millet wine was transparent and clear,strong complex aroma,long aftertaste and the millet wine had certain nutritional value.

参考文献/References:

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备注/Memo

第一作者简介：赵瑞华（1978-），女，博士，讲师，研究方向为食药用真菌学。E-mail：zhaohua506@sohu.com.基金项目：陕西省教育厅资助项目(202110029)；延安大学校级资助项目(YDQ2016-46)。收稿日期：2018-10-08

更新日期/Last Update: 2019-03-26