树舌滋补甜米酒的研制

本文研究比较了几种酒曲制作甜米酒的效果：以不问形式的树舌各自与糯米混合发酵，获得较好的组合；比较不同树舌用量发酵米酒的效果，分析了树舌米酒发酵醪中糖度和酒度在发酵过程中的动态变化，对树舌米酒和普通米酒的成分进行了分析测定。结果表明，将树舌这种药用真菌与糯米以适当比例混合发酵可以充分利用甜酒酿中微生物的分解及合成作脂，酿制出保健树舌米酒。本项研究对进一步开发树舌类真菌资源，让传统的保健药用真菌以普通食品的菜式进入百姓生活提供了新的思路。

Research on the Tonic Sweet Rice Wine with Ganoderma applanatumuan

Effects of different wine leavens on the sweet rice wine fermentation were studied and then rice wines mixed with two forms of G. applanatum respectively were compared. Ferment results of different quantity of G. applanatum added into rice wines and the changes about sugar degree and alcoholicity during fermentation were measured, and at last compositions of sweet rice wine with G. applanatum were analyzed as well as were compared with ordinary wine. The results indicated that G. applanatumand rice mix fermentation in the proper proportion in order to make the best of microbial decomposition and combination in the sweet rice wine and produce tonic sweet rice wine with G. applanatum. The investigation offered a new way of thoughts to further exploit fungi resources such as G. applanatum in order to let traditional pharmaceutical fungus which has sanitarian tonic efficacy to enter into ordinary people's life in the form of common food.