【作者】 梁朔； 朱堅； 劉夢南； 江麗琴； 劉昆；

【Author】 LIANG Shuo,ZHU Jian,LIU Meng-nan,JIANG Li-qin,LIU Kun(Mycological Research Center,College of Horticulture,Fujian Agriculture and Forestry University,Fujian Fuzhou 350002)

【機構(gòu)】 福建農(nóng)林大學(xué)菌物研究中心園藝學(xué)院；

【摘要】 為了深入挖掘靈芝優(yōu)越的保健功效,本研究以靈芝為原料,通過單因素和正交試驗,篩選發(fā)酵菌株、優(yōu)化發(fā)酵和調(diào)制工藝,經(jīng)接受性檢測,確定靈芝醋飲料加工工藝,切片靈芝按固水比1∶100加水,100℃下煮制浸提2 h,過濾;每100毫升濾液添加蔗糖16 g,調(diào)配pH4.0,接種迪發(fā)酵母菌0.20 g,32℃下發(fā)酵144 h;發(fā)酵液接種滬釀1.01醋酸菌0.2 g,120 r.min-1、32℃恒溫發(fā)酵14 d,抽濾獲得靈芝醋酸發(fā)酵液;將靈芝醋酸發(fā)酵液和浸提液按1∶1混合,每100毫升添加蔗糖7 g、葡萄糖0.6 g、食鹽0.04 g調(diào)配成靈芝醋飲料,然后包裝滅菌,開發(fā)出一款具有靈芝獨特風(fēng)味的新型保健靈芝醋飲料。

【Abstract】 The optimal fermentation strain and fermentation process for a new type of Ganoderma lucidum vinegar beverage with special taste were investigated by single factor and orthogonal array design methods.The results through acceptance tests showed that the optimal processing technology of Ganoderma lucidum vinegar beverage were the ratio of slice solid and liquid ratio of 1∶100.The extraction time were 2 h,and temperature were 100℃.The optimal fermentation condition were sucrose sugar were adding in...

【關(guān)鍵詞】 靈芝； 迪發(fā)酵母； 滬釀1.01； 發(fā)酵工藝； 醋飲料調(diào)配；

　　【Key words】 Ganoderma lucidum； Difa yeast； Shanghai brewing 1.01； Technology of fermentation； Beverage making；
 
　　【基金】 福建省星火計劃重點項目“銀耳、竹蓀等食用菌精深加工綜合技術(shù)開發(fā)”(2006S0001)

【分類號】TS275.4