[1]彭凯.添加蛹虫草固态发酵浸提固形物对醋曲品质的影响[J].中国调味品,2021,46(4):111-113.
　Effect of solid material extracted by solid fermentation of Cordyceps militaris on the quality of vinegar koji[J].CHINA CONDIMENT,2021,46(4):111-113.
点击复制

添加蛹虫草固态发酵浸提固形物对醋曲品质的影响()
分享到：

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
111-113
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Effect of solid material extracted by solid fermentation of Cordyceps militaris on the quality of vinegar koji
作者:
彭凯
文献标志码:
A
摘要:
本实验探讨了在醋曲生产时添加一部分蛹虫草固态发酵浸提固形物，替代部分原料的初步条件，并对醋曲的糖化、发酵等性能及成品醋的功能成分进行了测定。结果表明，该工艺条件下成品醋增加了虫草酸、虫草素等独特的活性成分，醋曲糖化发酵性能得到较大提高。
Abstract:
This study discussed some raw materials of the production of vinegar koji was replaced by adding part solid fermentation extract of Cordyceps militaris. The saccharification, fermentation and other properties of vinegar koji were measured，and the functional materials were analyzed of final product. The results showed that the active?ingredient such as Cordycepic acid and Cordycepin were added to the final product, and the fermentation performance of saccharification of vinegar koji was greatly improved.
更新日期/Last Update: 2021-04-09