摘要:本实验采用混菌发酵技术，以信州灵芝、金针菇为出发株，混菌发酵，将发酵液、芦荟汁、稳定剂、蔗糖、柠檬酸等按一定调配，经均质、脱气、灌装、灭菌得到成品，进行成分分析。实验结果表明，灵芝、金针菇混菌发酵-芦荟复合功能性饮料的感官评定，色泽、香气和滋味、组织状态、口感等良好；理化分析结果，多糖含量为2.84mg/ml，三萜类化合物的含量为0.272mg/ml，锌元素的含量为0.382mg/L，钙元素含量为1.62mg/L，铅元素含量为0.297mg/L，总酸含量为0.120g/100ml，可溶性固形物的含量为10.33%；微生物检验结果，混菌饮料中的菌落总数为2.2104cfu/g(ml)，不含有大肠菌群，符合国家卫生标准。
关键词 灵芝；金针菇；混菌发酵；功能性饮料；成分分析
Abstract:In this experiment, we adopted the technology of mixed bacteria fermentation, and we used XinZhou ganoderma lucidum, flammulina velutipes as starting strains to activated training. We use the fermented liquid, aloe vera juice, stabilizers, cane sugar, citric acid, etc. According to certain deployment, homogeneous, degassing, filling and sterilization were analyzed by get the finished product. The experimental results show that: in the tanoderma lucidum, needle mixed bacteria ferment-aloe functional beverage the polysaccharide content is 2.84mg/ml, the triterpene compounds is 0.272mg/ml. Using atomic absorption spectrophotometer measured trace zinc content in the finished beverage is 0.382mg/L, the calcium content is 1.62mg/L, the lead content is 0.297mg/L, the total acid content is 0.120g/100ml. In the tanoderma lucidum, needle mixed bacteria ferment-aloe functional beverage, the soluble solids content is 10.33%. After a health inspection, the total plate count in the beverage is 2.2×104cfu/g(mL) without coliform.
Keywords Ganoderma lucidum Flammulina velutipes Mixed fermentation Functional drinks Composition analysis
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