灵芝、金针菇混菌发酵功能性饮料的研究与开发_食品科学与工程.rar

摘要:本实验选择灵芝、金针菇优良菌株，混菌发酵培养，探讨灵芝、金针菇混菌发酵工艺条件，将发酵液、菌丝体破碎，离心，取上清液与柠檬酸、蔗糖、蜂蜜等按一定比例调配，经均质、灌装、杀菌得功能性饮料成品，探讨饮料稳定性条件和饮料调配条件。结果表明，最佳培养基为B培养基：2 %山芋淀粉、2 %马铃薯、1 %蔗糖、1 %玉米粉、0.5 %黄豆粉；最佳培养条件为温度24 ℃，转速130 r/min，装液量100 mL / 250 mL，时间7天；稳定剂最佳配比为CMC-Na 0.25 %，黄原胶0.04 %，β-环状糊精0.50 %的方案最优；功能性饮料最佳配比为蜂蜜1.5 %、调配液16 %、柠檬酸0.15 %、蔗糖6 %。研制出的灵芝、金针菇混菌发酵功能性饮料口感好，营养全面。

关键词 灵芝；金针菇；混菌发酵；功能性饮料

Abstract:In this experiment Ganoderma lucidum, Flammulina fine strains, mixed fermentation culture, explore Ganoderma lucidum, Flammulina mixed fermentation process conditions; fermentation broth and mycelium broken, centrifuged, and the supernatant was married with citric acid, sucrose, honey and other by a certain percentagedeployment to explore beverage stability conditions and the conditions of the deployment of drinks, homogeneous, filling, sterilization functional beverages finished. The results showed that the best medium for B medium: 2 % potato starch, 2 % potato, 1 % sucrose, 1 % corn meal, 0.5 % soybean meal; optimal culture conditions: temperature 24 ℃, speed 130 r/min liquid volume 100 ml / 250 ml, for 7 days; the best ratio of stabilizer: xanthan gum 0.04 %, CMC-Na 0.25 %, 0.50 % beta-cyclodextrin solution is optimal; functional beverages withratio is 1.5 % of honey deployment solution of 16 % citric acid 0.15 %, 6 % sucrose. Developed a fungus, mushroom mixed fermentation functional drinks taste good, comprehensive nutrition.

Keywords  Ganoderma lucidum  Lily flowers  Mixed fermentation  Functional drinks