Abstract:

Yogurt with selenium-enriched Ganoderma lucidum was developed using soybean and selenium- enriched Ganoderma lucidum as raw materials, and the yogurt fomula and processing parameters were optimized through response surface method. The optimum conditions were that soybeans were immersed in 0.5 % NaHCO3 solution for 8 h at 25 ℃, ground in 6 times of water, and then mixed with milk in proportion of 3:1. Glucose (2 %), sucrose (6.3 %) and concentrated liquid of selenium-enriched Ganoderma lucidum (5%) were added into the mixture, and inoculated with 5% of Lactobacillus bulgaricus and Streptococcus thermopgilus (1:1), and fermented at 42℃ for 6.1h. Thus the yogurt with selenium-enriched Ganoderma lucidum was produced.

Key words: soybean, soybean milk yogurt, selenium-enriched Ganoderma lucidum, fermentation