灵芝菌发酵豆奶的研究  

Study on the Fermentation of Soymilk by Ganoderma Lucidum

作　　者：杨海龙[1] 李娜[1] 王丽斯[1] 

机构地区：[1]温州大学生命与环境科学学院,浙江温州325027

出　　处：《中国食品学报》2009年第2期61-65,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：目的:探讨灵芝菌发酵豆奶的条件及其发酵过程中胀气因子(水苏糖、棉子糖)含量的变化,为生产发酵型灵芝豆奶提供基础。方法:以响应面分析法优化豆浆浓度及糖的添加量,采用HPLC法测定水苏糖、棉子糖的含量。结果:灵芝菌发酵豆奶的最佳基质组成为豆浆100%,葡萄糖1.657%;水苏糖和棉子糖的起始含量分别为0.32 mg/mL和0.48 mg/mL,经72 h发酵,水苏糖未检出,棉子糖含量降至0.06 mg/mL。结论:利用灵芝菌发酵豆奶可提高其营养价值并消除大豆胀气因子。Objective： Investigate the fermentation condition of soymilk by Ganoderma lucidum and the change of flatulence factor （stachyose and raffinose） during fermentation. Methods： The addition of sugar and soymilk concentration were optimized by response surface methodology, and the contents of stachyose and raffinose were determined by HPLC. Results： the optimized media contained soymilk concentration, 100%; glucose, 1.657%. The Prlmary contents of staehyose and raffinose were 0.32 mg/mL and 0.48 mg/mL respectively and raffinose was significantly decreased to 0.06 mg/mL and stachyose was not detected after 72 h fermentation. Conclusion： Fermentation of soymilk by G. lucidum could remove flatulence factor and improve nutritive value.

关 键 词：灵芝菌 豆奶 发酵 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] S567.31[轻工技术与工程—食品科学与工程]