摘要
收集液体深层发酵培养出的竹荪菌丝体,破碎浸提后和番茄汁按1∶5比例混合,接种3%固定化酵母18℃发酵生产出竹荪番茄酒。成品酒口感佳,营养丰富,含竹荪多糖、番茄红素等生物活性物质,具有多种功效。固定化酵母可反复多次发酵使用,可降低生产成本。
Dictyophora indusiata cultured by submerged fermentation was collected. After breaking and extracting, it was mixed with tomato juice in ratio of 1：5. Then the mixed materials was inoculated with 3 % immobilized yeast and fermented at 18 ℃ to produce Dictyophora and tomato wine. The product wine had good taste and rich nutrition and it contained bioactive substances such as polysaccharide and lycopene. In the production, the immobilized yeast could be used repeatedly, which could reduce production cost.
出处
《酿酒科技》
2010年第7期73-74,共2页
Liquor-Making Science & Technology
关键词
发酵酒
竹荪
番茄
固定化
发酵
wine
Dictyophora
tomato
immobilized
fermentation
