灵芝、金针菇混菌发酵-芦荟复合功能性饮料工艺研究_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，取上清液与芦荟汁、柠檬酸、蔗糖等按一定比例调配，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D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110r/min，装液量100mL / 250mL，时间8天；稳定剂最佳配比为黄原胶0.05 %、CMC-Na0.18 %、β-环状糊精0.30 %的方案最优；功能性饮料最佳配比为调配液25 %、芦荟汁10 %、柠檬酸0.12 %、蔗糖9 %。研制出的灵芝、金针菇混菌发酵-芦荟功能性饮料口感好，营养全面。

关键词 灵芝；金针菇；混菌发酵；芦荟；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 D medium: 2 % potato starch, 2 % potato, 1 % sucrose, 1 % corn meal, 0.5 % soybean meal; optimal culture conditions: temperature 24 ° C, speed 110r/minliquid volume 100ml / 250ml, for 8 days; the best ratio of stabilizer: xanthan gum 0.15 %, CMC-Na0.18 % 0.30 % beta-cyclodextrin solution is optimal; functional beverages withratio:  deployment solution of 25 % ,10 % aloe vera citric acid 0.12 %, 9 % sucrose, remaining ADD pure water. Developed a fungus, mushroom mixed fermentation functional drinks taste good, comprehensive nutrition.

Keywords  Ganoderma lucidum  Lily flowers  Liquid fermentation  Aloe vera  Functional drinks