摘要：本文精选金针菇优良菌株，以天然粮食为培养基，采用液态深层发酵技术，对金针菇食用菌进行中试发酵，检测胞外多糖和三萜产量。实验结果表明：在单稳定剂试验的基础上，选用耐酸CMC、琼脂、黄原胶3种稳定剂进行复合。分析最优方案0.5%β-环状糊精，0.2% CMC-Na，0.08%黄原胶；发酵液加入2%-8%蔗糖、0.2%-2%蜂蜜、0.02-0.08%柠檬酸进行饮料调配，品评打分选出最佳组合为1.5%蜂蜜，24%调配液，0.1%柠檬酸，6%蔗糖；金针菇发酵液经过加水、稳定剂、蜂蜜、调配液、柠檬酸、蔗糖混合调配制作成的金针菇饮料，饮料中的三萜、多糖产量有很好的保留，有着良好的营养保健价值。
关键词：金针菇；发酵饮料；三萜类；多糖
Abstract:The effective rhizobial strains, of the In this paper, Featured Flammulina velutipes, in order to natural food as culture medium, the use of liquid submerged fermentation of technology, trial fermentation in progress on the Flammulina velutipes edible fungus, detection of extracellular polysaccharides and triterpenoids production. The experimental results showed that the: in the the, on the basis of by Single Stabilizer agent trials of the, the choice of the acid-resistant CMC, agar-agar, MR former glue WONG 3 kinds of stabilizer carried out composite. Beverages are carried out at the Analysis of full best program of 0.5% by beta-a cyclic dextrin, 0.2% CMC-NA, 0.08% the indigenous gum of the WONG; the fermentation The sucrose of liquid was added Are 2%-8%, 0.2%-2% honeya,0.02-0.08% citric acid deployment, tasting scoring selected the best combination for 1.5% honey and 24% deployment solution, 0.1% citric acid, 6% sucrose; Flammulina fermentation broth after adding water, stabilizers, honey, liquid deployment, citric acid, sucrose mixed deployment made into of the Flammulina velutipes drinks, triterpenoid at the in the of of the drinks, polysaccharide production have a good reservations about, has a good nutrition health care value.
Keywords: Flammulina velutipes Fermented beverages Triterpenoids Polysaccharide
提示：本站支持手机（IOS，Android）下载论文，如果手机下载不知道存哪或打不开，可以用电脑下载，不会重复扣费
