芦笋功能性饮品的研制  

Development of Functional Asparagus Beverage

作　　者：闫寅卓[1] 戴卿[1] 王宏勋[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品科学》2008年第11期745-747,共3页Food Science

摘　　要：从综合利用与深加工角度出发,利用真菌将芦笋渣进行发酵液化,并研究了菌龄、装液量、摇床转速等培养条件对发酵的影响,在菌龄60h,装液量20g,培养时间为4d,摇床转速为125r/min时,液化的芦笋渣中膳食纤维含量高达1.5g/100g;并将发酵液与芦笋汁按照1:1.5比例勾兑后,采用柠檬酸、糖、稳定剂、蜂蜜等调配因子添加的正交优化试验,获取色泽鲜绿、口感清凉的芦笋保健饮品。In order to realize the deep processing and comprehensive utilization, the liquefy of asparagus residue fermented by the fungus and effects of culture conditions on the liquefy were investigated. It was found that the optimal cell age, asparagus residue amount in 250-ml flask, culture time and rotation speed are 60 h, 20 g, 4 d and 125 r/rnin respectively, and under these conditions, the content of dietary fiber in fermented liquid is up to 1.5 g/100 g. By orthogonal test, the addition amounts of citric acid, sugar, xanthan gum and honey were optimized. The finished asparagus beverage has natural green color and refreshing taste.

关 键 词：芦笋 饮品 真菌 膳食纤维 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]