首先通过单因素试验对影响大球盖菇保健酒发酵条件的因素进行研究,在此基础上,通过均匀设计试验并结合BP神经网络对大球盖菇保健酒的发酵条件进行优化,结果显示最优发酵条件为:接种量11％、pH3.8、白砂糖添加量288 g/L、料液比1:35(g/mL),发酵天数7 d,在此条件下发酵的大球盖菇保健酒质量最好,发酵酒液呈微黄色,澄清透明,香气完整协调,具有大球盖菇独特的香气,口感清新淡雅.发酵条件可在实践中应用于大球盖菇保健酒的开发.%The factors which effected on the fermentation conditions of Stropharia rugoso-annulata health wine were researched by single-factor experiment. On the basis, uniform design experiments combined with BP neural network were done to optimize the fermentation conditions of Stropharia rugoso-annulata health wine. The results showed the optimal fermentation conditions were such as inoculum size 11 ％, pH 3.8, crude sugar 288 g/L, solid to liquid ratio 1:35 (g/mL), fermentation time 7 days. Under this conditions, the Stropharia rugoso-annulata health wine could keep better quality. The fermented wine was clear, transparent, fragrance rich graceful and could keep the original flavor of Stropharia rugoso-annulata. The fermentation conditions could be applied in practice of the exploitation of Stropharia rugoso-annulata health wine.
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