灵芝银杏叶保健酸奶的研制  

Study on the Processing Conditions of Nutritional and Healthy Yogurt of Ganoderma lucidum and Ginkgo biloba Leaves

作　　者：陈今朝[1] 王慧超[1] 谭永忠[1] 冉景盛[1] 戴玄[1] 

机构地区：[1]长江师范学院生命科学与技术学院重庆408100

出　　处：《食品工业》2014年第3期112-115,共4页The Food Industry

基　　金：重庆市自然科学基金项目(CSTC2012JJA80026);重庆市教委科研项目(KJ121303);重庆市科技攻关项目(2011AC1004)

摘　　要：以灵芝银杏叶和脱脂乳粉为主要原料,辅以蔗糖、包埋剂,采用单因素、正交试验对灵芝银杏叶酸奶的生产工艺进行研究。结果表明,灵芝浸提液制备的适宜条件为灵芝粉与水1︰60(g/mL)混合,在温度90℃下,浸提时间1.5 h;银杏叶汁制备的条件为银杏叶粉与80%乙醇溶液1︰50(g/mL)混合,加热回流提取1 h;灵芝银杏叶酵奶的最佳工艺条件为灵芝浸提液10%、银杏叶汁9%、白砂糖6%、脱脂乳液12%、β-环状糊精0.08%、接种量4%,温度42℃,发酵时间4 h。Ganoderma lucidum, Ginkgo biloba leaves and skim milk powder used as main materials with the assistance of sucrose and embedding medium, production processing of compounded yogurt were studied by one factor-at-a-time and orthogonal army design methods. The results indicated that the optimum preparation conditions of Ganoderma lucidum extraction were as the follows： the ratio of Ganoderma lucidum powder to water was 1 ： 60 （ g/mL ） , extraction temperature 90 ℃, extraction time 1.5 h and that of juice of Ginkgo biloba leaves were as the follows： the ratio of powder of Ginkgo biloba leaves to alcohol was 1 ： 50 （ g/mL ） , refluxing extraction time 1 h. For the production processing of the Yogurt of Ganoderma lucidum and Ginkgo biloba leaves, the optimum conditions were as the flollows： Ganoderma lucidum extraction 10%, juice of Ginkgo biloba leaves 9%, castor sugar 6%, skim milk 12%, fl-cyclodextrin 0.08%, inoculums rate 4%, fermentation temperature 42 qC, fermentation time 4 h.

关 键 词：灵芝 银杏叶 酸奶 工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]