The Research On Mixed Fermented Wine Of Mushroom And Pomelo

In this study, taking the mushroom mycelium and wine combine organic process intoaccount, have developed a kind of mushroom pomelo flavor wine which is rich in nutritionand health care function, this study has far-reaching significance to edible mushrooms, wineindustry in developing new products, expanding sales to improve the economic value. Themushroom pomelo wine is used natural fermentation liquor brewed so that the flavor isunique and taste is good, reflecting the harmony of nature and processing, better promotionprospects.1.By studying the effects of the components of the liquid medium mycelia biomass, foundthat carbon, nitrogen was highly significant effect on the mycelia biomass.By the orthogonalexperiment the optimal extraction condition is A3B3C2D1：corn starch is6.0%，yeast extract is0.5%，K2HPO4is0.2%，the rotate speed is130r/min，the mushroom mycelium dry weight is17.7g/L。2.Through the fermentation tank to expand training，By the orthogonal experiment theoptimal extraction condition is A2C3D1B2：the inoculum size is4%，initial pH is5.0，temperature is28℃，the time is8d，the mushroom mycelium dry weight is18.4g/L。3. By the orthogonal experiment the optimal extraction condition is A1B2C2D1:20gmushroom powder added to the1L pomelo juice，total sugar is18%，dry yeast inoculum is0.5%，the temperature is26℃，initial pH is3.8，the alcohol is10%，acidity is0.26%，thesoluble solids is9.9%，VC is55mg/L。4.The process mixed fermented ginseng seabuckthorn.