食品科学

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灵芝、金针菇混合发酵饮料的研制

苗敬芝,李振宇,董玉玮   

  1. 徐州工程学院食品(生物)工程学院,江苏省食品资源开发与质量安全重点建设实验室,江苏 徐州 221111
  • 出版日期:2013-11-25 发布日期:2013-12-05

Development of a Blended Drink Based on Mixed Fermentation of Ganoderma lucidum and Flammulina velutipes

MIAO Jing-zhi,LI Zhen-yu,DONG Yu-wei   

  1. Key Construction Laboratory of Food Resource Development, Quality and Safety of Jiangsu Province,College of Food (Biology) Engineering, Xuzhou Institute of Technology, Xuzhou 221111, China
  • Online:2013-11-25 Published:2013-12-05

摘要:

选择灵芝、金针菇优良菌株,混菌发酵培养,考察灵芝、金针菇混菌发酵工艺条件,将发酵液与菌丝体破碎,离心、过滤,取滤液与柠檬酸、蔗糖、蜂蜜等按一定比例调配,经均质、灌装、杀菌等制得饮料成品,优化饮料稳定剂配比和饮料调配条件,进行感官评定及成分分析。结果表明:灵芝、金针菇混合发酵最佳培养基为玉米粉添加量3%、花生粕添加量0.25%、蛋白胨添加量0.2%、葡萄糖添加量3%、酵母膏添加量0.1%、KH2PO4 添加量0.3%、MgSO4•7H2O添加量0.15%(m/m),pH6.5;混合发酵最佳条件为装液量100mL/250mL、培养温度24℃、摇床转速110r/min、培养时间8d;稳定剂最佳配比为CMC-Na添加量0.25%、黄原胶添加量0.04%、β-环状糊精添加量0.50%(m/m);饮料最佳配方为蜂蜜添加量1.5%、调配液添加量16%、柠檬酸添加量0.15%、蔗糖添加量6%(m/m)。研制出的灵芝、金针菇混合发酵饮料口感好,营养全面,符合国家卫生标准。

关键词: 灵芝, 金针菇, 混菌发酵, 饮料, 质量检测

Abstract:

The mixed fermentation of Ganoderma lucidum and Flammulina velutipes was optimized for developing a
blended drink in this study. After centrifugation and filtration of the fermented broth suspending disrupted mycelia, the
filtrate was blended with citric acid, sucrose and honey, and the blend was then homogenized, filled and sterilized. An
optimized blended stabilizer was developed and the proportion of ingredients in the blended drink was optimized. The
sensory, physiochemical and microbial properties of this drink were investigated. The optimal medium composition for
mixed fermentation of the two strains consisted of (m/m) 3% corn meal, 0.25% peanut meal, 0.2% peptone, 3% glucose, 0.1%
yeast extract, 0.3% monopotassium phosphate and 0.15% mangnesinm sulfte at pH 6.5, and the optimal culture conditions
were 100 mL of the medium in a 250-mL vessel, 24 ℃, 110 r/min, and 8 d. A stabilizer composed of 0.25% CMC-Na, 0.04%
xanthan gum and 0.50% β-cyclodextrine was found to be optimal to stabilize the drink. The optimal formulation of this
blended drink was composed of (m/m)1.5% honey, 16% the above filtrate, 0.15% citric acid and 6% saccharose. The drink
developed in this study had a good taste and a full range of nutrients and met the national hygienic standards.

Key words: Ganoderma lucidum, Flammulina velutipes, mixed fermentation, drink, quality examination