灵芝醋饮料的研究  

Studies of Ganoderma lucidum vinegar drink

作　　者：岳春[1] 何际芳[1] 张亚红[2] 方磊[2] 胡保珍[3] 

机构地区：[1]南阳理工学院生化学院,河南南阳473004 [2]南阳市质量技术监督检验测试中心,河南南阳473000 [3]河南南阳九三学社南阳市委员会,河南南阳473000

出　　处：《饮料工业》2009年第9期7-10,共4页Beverage Industry

摘　　要：以大米、灵芝为原料,用α-淀粉酶液化,用黄曲霉As3.1021、黑曲霉As3.4309制成的麸曲进行糖化,然后进行酒精发酵;采用固态发酵法进行醋酸发酵,制成灵芝醋;对发酵液进行过滤、调配、离心、灭菌等处理后,研制出具有较好口感和色泽的灵芝醋饮料。Rice and Ganoderma lucidum were liquefied with α-amylase,saccharified and alcoholic fermented with mouldy bran made from Aspergillus flavus As3.1021 and Aspergillus niger As3.4309,and then acetic fermented by solid fermentation to give Ganoderma lucidum vinegar. The vinegar was subjected to filtration,formulation,centrifugation and sterilization to make a Ganoderma lucidum vinegar drink featured by nice taste and colour.

关 键 词：灵芝 醋饮料 糖化 液化 发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]