摘要
本实验以采收蛹虫草后的培养基残料为原料,经浸提、发酵生产虫草保健醋的工艺过程,并对产品的营养成分进行了测定和分析。结果表明,与传统的醋酸发酵工艺相比,该工艺更适合虫草废料的理化特性,且省却了酒精发酵阶段,发酵周期缩短到了25d;所得产品不仅具有发酵醋的醇厚风味,且含有多种氨基酸和蛹虫草独特的营养及活性成分,如虫草酸、虫草素等。该产品营养丰富、味道醇和、酸甜适口,极具开发利用价值。
Taking medium residue after harvesting fruiting bodies of Cordyceps militaris as raw material,a health vinegar was produced by the steps of extraction and fermentation,and the nutritional components in vinegar product were determined and analyzed. The results indicated that compared with traditional acetic acid fermentation process,this process is more suitable for the physical and chemical properties of the waste medium residue of Cordyceps militaris,and the period is shorten to 25 d without the alcohol fe...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第2期289-291,共3页
Food Science
基金
广东省基金团队项目(E05202480)
广东省科技项目(2005B20901027
2005B33302005
2006B20201042)
东莞市科研发展专项基金项目(2006D046)
关键词
蛹虫草
醋
发酵
Cordyceps militaris
vinegar
fermentation
