| 灵芝米酒的制作工艺与发酵条件研究 |
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| 引用本文： | 田娟,何佳,赵启美,赵顺才.灵芝米酒的制作工艺与发酵条件研究[J].河南农业大学学报,2001,35(1):43-46. |
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| 作者姓名： | 田娟 何佳 赵启美 赵顺才 |
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| 作者单位： | 洛阳农业高等专科学校, |
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| 基金项目： | 河南省科委资助项目! (9810 5 0 0 19) |
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| 摘 要： | 研究了利用灵芝菌丝体发酵液、酒曲、糯米共同发酵生产灵芝米酒的生产及发酵条件。结果表明：在经过处理的糯米中，接入灵芝菌丝体发酵液和1号酒曲混和发酵，至第3d加入糯米重量20％的水分，发酵1周后过滤，可得色香味美的灵芝米酒，与对照相比，所含人体必需氨基酸提高18．4％。
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| 关 键 词： | 灵芝 糯米 灵芝米酒 生产工艺 发酵条件 质量检验 |
| 文章编号： | 1000-2340(2001)01-0043-04 |
Study on the processing technique of Ganderma lucidum rice wine and its fermentation conditions |
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| TIAN Juan,HE Ja,ZHAO Qi-mei,ZHAO Shun-cai.Study on the processing technique of Ganderma lucidum rice wine and its fermentation conditions[J].Journal of Henan Agricultural University,2001,35(1):43-46. |
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| Authors: | TIAN Juan HE Ja ZHAO Qi-mei ZHAO Shun-cai |
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| Abstract: | A study was conducted on the processing technique and fermentation conditions of Ganderma lucidum rice wine with fermented Ganderma lucidum mycleium liquid,distiller′s yeast and polished glutinous rice.The results are as follows:fermented Ganderma lucidum hypha liquid and No.1 distiller′s yeast were added to the treated polished glutinous rice to ferment together;and 20% water of the weight of the polished glutinous rice was added to the mixture on the 3rd day.After one week′s fermentation,Ganderma lucidum rice wine with rich color,appetizing smell and wonderfal taste was obtained.Compared with the control,its content of amino acid necessary for human body increased by 18.4%． |
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| Keywords: | Ganderma lucidum polished glutinous rice fermentation |
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