Processing Technology of Healthy Beverage Made from Rice Bran Juice Fermented by Ganoderma lucidum

doi:10.7506/spkx1002-6630-200904067

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4 ): 295-298.doi: 10.7506/spkx1002-6630-200904067

Processing Technology of Healthy Beverage Made from Rice Bran Juice Fermented by Ganoderma lucidum

GU Ying-juan，ZHANG Lei，LIU Ya-wei，WANG Yang-ji，SUN Mei-fang，CHEN Zhi-Gang，GU Zhen-xin*

(Department of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Received:2007-11-30 Online:2009-02-15 Published:2010-12-29
Contact: GU Zhen-xin* E-mail:guzx@njau.edu.cn

Abstract

Abstract:

Ganoderma lucidum was inoculated and cultivated in rice bran juice. And then, a kind of health beverage was developed using the whole broth. It showed that the basic ingredients of the beverage were: 20% fermentative broth, 16% jujube juice, 2% skim milk powder, 0.005% Acesulfame-K. A variety of edible glues (0.25% sodium alginate, 0.06% CMC, 0.15% carrageenan) and 0.06% quality improver added in the beverage enhanced its stability. Organoleptic assessment carried out with fuzzy comprehensive evaluation methodology showed that the beverage was acceptable to sensory test members.

Key words: rice bran, Ganoderma lucidum, beverage, process

CLC Number:

TS201.21

GU Ying-juan，ZHANG Lei，LIU Ya-wei，WANG Yang-ji，SUN Mei-fang，CHEN Zhi-Gang，GU Zhen-xin*. Processing Technology of Healthy Beverage Made from Rice Bran Juice Fermented by Ganoderma lucidum[J]. FOOD SCIENCE, 2009, 30(4 ): 295-298.

[1]	WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu. Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans [J]. FOOD SCIENCE, 2021, 42(9): 123-129.
[2]	WANG Qi, ZHU Yang, CHEN Jianshe. Application of Oral Soft Friction Theory and Experimental Methods in Studying Food Sensory Perception [J]. FOOD SCIENCE, 2021, 42(9): 222-232.
[3]	ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian. Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies [J]. FOOD SCIENCE, 2021, 42(7): 329-335.
[4]	ZHANG Pengfei, FU Xueting, ZHAO Chunhua, LIU Xinyu, ZHANG Jie, ZHANG Meng, KOU Mingying, GE Wupeng, WANG Xin. Isolation, Molecular Characteristics and Antimicrobial Susceptibility of Staphylococcus aureus inform the Production Chain of Goat Milk Powder [J]. FOOD SCIENCE, 2021, 42(6): 291-297.
[5]	WU Xiaojuan, WU Wei. Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin [J]. FOOD SCIENCE, 2021, 42(6): 8-15.
[6]	WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei. Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein [J]. FOOD SCIENCE, 2021, 42(4): 23-30.
[7]	ZHAO Fei, CHEN Baoying, LI Kefeng, WANG Xu. Determination of Sialic Acid in Red Meat and Its Processed Products by High Performance Liquid Chromatography-Fluorescence Detection [J]. FOOD SCIENCE, 2021, 42(4): 313-318.
[8]	WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia. Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 311-320.
[9]	LUO Jiafeng, SUN Zhen, HE Jun, SUN Yangying, CAO Jinxuan, DANG Yali, LU Lianshui, PAN Daodong. Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg [J]. FOOD SCIENCE, 2021, 42(18): 191-198.
[10]	MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen. Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour [J]. FOOD SCIENCE, 2021, 42(17): 291-298.
[11]	WANG Tengfei, SUN Dawen, PU Hongbin, WEI Qingyi. Progress on Strategies for Inhibition of Acrylamide Formation in Foods [J]. FOOD SCIENCE, 2021, 42(17): 333-342.
[12]	CHEN Chen, LIU Zheng, HUANG Ke, YU Haiyan, TIAN Huaixiang. Effects of Different Processing Methods on the Flavor of Dairy Fan Evaluated Using GC-MS, GC-O and Electronic Nose [J]. FOOD SCIENCE, 2021, 42(16): 108-117.
[13]	ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo. Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes [J]. FOOD SCIENCE, 2021, 42(15): 106-114.
[14]	LIU Qian, FAN Yuchuan, LIU Sushi, ZHAO Jieyu, WEI Tao. Physicochemical Properties of Insoluble Dietary Fiber from Defatted Rice Bran and Its Effect on Intestinal Microbiota of High-Fat Diet Fed Rats [J]. FOOD SCIENCE, 2021, 42(15): 174-179.
[15]	JIANG Yang, ZHANG Cuiying, LI Yu, XIAO Dongguang. Effect of Flavor Substances in Alcoholic Beverages on Ethanol Metabolism in Human Body: A Review [J]. FOOD SCIENCE, 2021, 42(15): 242-250.

Processing Technology of Healthy Beverage Made from Rice Bran Juice Fermented by Ganoderma lucidum

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments