食用真菌营养饮料的研制  

Studies on Edible Fungi Nutrient Beverage Production

作　　者：饶绍信 熊大维[2] 范贵增[2] 

机构地区：[1]江西省上饶市陆羽泉啤酒有限公司,江西上饶334000 [2]江西省科学院微生物研究所,江西南昌330029

出　　处：《江西科学》2000年第4期227-230,共4页Jiangxi Science

摘　　要：采用食用菌深层液体发酵技术获得的香菇、黑木耳、灵芝 ;猴头、毛柄金线菌、金顶侧耳菌丝体 ,经胶体磨使细胞壁破碎后进行酶解 ,最终加工成营养饮料。饮料中氨基酸总量均在 2 0 33.7mg·L- 1以上 ,其中人体必需氨基酸均占 31 .85%以上。Lentinus edods,Auricularia auricula,Granoderma lucidum,Hericium erinaceus,Velutipes quel and Pleurotus citrinopileatus cells were obtained using submerged liquid culture technique.Cells were disrupted by colloidal grinder and followed by enzymatic digestion. The digestions were used to produce nutrient beverages. The beverages had a total amino acid content above 2 033.7 mg·L -1 and the essential amino acid content above 31.85%.

关 键 词：香菇 黑木耳 灵芝 猴头 毛柄金线菌 金顶侧耳 深层发酵 氨基酸 食用真菌 营养饮料 酶解 

分 类 号：S646.099[农业科学—蔬菜学] TS275.44[农业科学—园艺学]