摘要
利用羊肚菌深层发酵技术,以菌丝体为主要原料,制备一种新型的羊肚菌调味料。首先对发酵培养基进行筛选,再利用响应面分析法,对影响羊肚菌调味料风味的发酵条件进行优化。结果表明,羊肚菌调味料的发酵培养基为:马铃薯10%,蔗糖3%,蛋白胨0.1%,酵母膏0.5%,KH2PO4和MgSO4各0.05%;确定最佳摇瓶发酵条件为:摇床频率96.54r/min,培养温度27.94℃,发酵周期6天。该调味料具有羊肚菌特有的菌香味,味道鲜美,口感佳。
This article shows how to use the morchella submerged fermentation technology and utilize mycelium as the main raw material to make a new type of morchella seasoning. Firstly,screening fermentation medium is shown,and then optimizes the fermentation circumstance that influences morchella seasoning flavor by response surface methodology is presented. The results show that, the fermentation medium of morchella seasonings is potato 10%, sucrose 3%, peptone 0. 1%, yeast extract 0.5 %,KH2PO4 0.05% and MgSO4 0. 05%the best shake flask fermentation conditions are shaker frequency 96.54 r/min, fermentation temperature 27.94℃, and the fermentation period 6 days. This seasoning has unique elements retained in the morchella which are delicious and good tastes.
出处
《中国调味品》
CAS
北大核心
2012年第7期55-57,61,共4页
China Condiment
关键词
羊肚菌
调味料
深层发酵
响应面分析法
morchella
seasoning
submerged fermentation
response surface methodology
