灵芝醋酸饮料的研制  

Development of healthy beverage of Ganoderma Lucidum fruit vinegar

作　　者：张晓[1] 赵宝华[1] 齐志广[1] 赵士豪[2] 

机构地区：[1]河北师范大学生命科学学院,石家庄050016 [2]河北经贸大学生物工程与科学学院,石家庄050061

出　　处：《食品科技》2007年第7期184-187,共4页Food Science and Technology

基　　金：河北师范大学自然科学基金项目(L2005Q11)

摘　　要：为开发以灵芝发酵菌丝体和苹果汁为主要原料的高品质健康饮品——灵芝果醋,对灵芝果醋的发酵工艺参数和口味调配等进行了系统的研究。研究结果表明:酒精发酵的最适发酵条件为温度30℃,活化酵母接种量0.02%,发酵时间为5d;醋酸发酵的最适条件为温度35℃,接种量10%,起始pH值5.5;成品果醋的最佳配比为原醋∶蜂蜜∶苹果汁=5.5%∶3%∶60%。In order to exploit the high quality health beverage,Ganoderma Lucidum fruit vinegar were made of mycelium of Ganoderma lucidum and apple juice, we investigate the fermentation and mixture parameter systemically. The result shows that the most suitable conditions of alcohol fermentation are temperature 30℃, inoculate rate 0.02% and time 5d; the most suitable conditions of acetic acid fermentation are temperature 35℃, inoculate rate 10% and original pH 5.5; the compounding ratio of fruit vinegar is original vinegar： honey ： apple juice =5.5%：3%：60%.

关 键 词：灵芝果醋 醋酸菌 酒精发酵 醋酸发酵 苹果汁 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]