发酵型灵芝醋饮料的工艺研究  

Study on Fermented Vinegar Beverage of Ganoderma Lucidum

作　　者：王谦[1] 卢婕[1] 杨丽[2] 李志[1] 

机构地区：[1]河北大学生命科学学院,河北保定071002 [2]保定市草莓研究所,河北保定071051

出　　处：《食品科学》2007年第5期379-381,共3页Food Science

基　　金：河北省生物工程重点学科资助项目(06N02-2)

摘　　要：以灵芝子实体为原料,通过浸提、酒精发酵和醋酸发酵等步骤,对灵芝醋发酵工艺条件进行了初步探索,研究表明灵芝子实体的最佳浸提条件为0．1MPa、1．0h、料液比1:20、浸提两次,提取液多糖含量为1．25mg/ml;酒精发酵选择接种量10%、时间72～80h、温度30℃较为适宜;醋酸发酵选择接种量10%、温度34～36℃、摇床转速150r/min、起始pH5．5、时间72h较为适宜,发酵原液添加6．5%白砂糖或0．3%蛋白糖可得到酸甜可口、风味独特的灵芝醋酸饮料。Ganoderma Lucidum as raw material, the fermentation conditions of Ganoderma Lucidum vinegar beverage were studied by means of extracting and fermenting with Yeast and Acetobacter. The results showed that the optimum extracting conditions and time were 0.1 MPa and 1.0 h, and water and Ganoderma Lucidum ratio 20：1. After second extracte, the amount of polysaccharides reaches 1.25 mg/ml. In Alcohol and Acetobacter fermentation phases, the optimum fermen- tation conditions were obtained： inoculating amount of liquid seed 10%, 30℃, 72-80 h and 34-36℃, pH 5.5, shaker speed 150 r/min, for 72 h. A sour and sweet and tasty vinegar beverage is produced after adding 6.5% white sugar or 0.3% proteinic sugar to the fermented liquid.

关 键 词：灵芝 发酵 醋酸饮料 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] I5[轻工技术与工程—食品科学与工程]