猴头酒是猴头纯菌发酵生产的低度饮料酒,具有较高的营养价值与药用价值。近年来,我们立题对其工艺流程、配方等方面进行具体研究,现已取得成功,结果如下: 1.工艺流程:生产制取猴头酒,首先要生产猴头菌丝体,再加入酵母菌种酿造而成。具体工艺流程是:猴头斜面固体菌种→摇瓶种子→一级种子罐(50立升)→二级种子罐(500立升)→三级种子罐(5吨——10吨)→通入蒸气→加入酵母菌液→第二次又加入酵母液→上槽过滤→添加偏亚硫酸钾→再次过滤→加热→保存(6个月)→活性炭过滤→装瓶→包装→销售。 2.培养基配方:斜面培养基:麦麸50克, Hericium wine is a low alcohol beverage produced by fermented Hericium erinaceus, which has high nutritional value and medicinal value. In recent years, we set the subject of its process, formula and other aspects of specific research, has been successful, the results are as follows: 1. Process: Production of Hericium wine, we must first produce Hericium mycelium, then add yeast Strain from brewing. The specific process is: Hericium bengal solid strains → shake seed → first seed tank (50 liters) → second seed tank (500 liters) → third seed tank (5 tons - 10 tons) → pass Into the steam → adding yeast liquid → second time adding yeast liquor → filtration on the tank → adding potassium metabisulfite → re-filtering → heating → preservation (6 months) → activated carbon filtration → bottling → packaging → sales. 2 medium formula: slant medium: wheat bran 50 grams,