金针菇、灵芝混菌发酵型饮料的制备及其活性物质的检测  

Drink preparation and active substances detection of mixed fermentation of Ganoderma lucidum and Flammulina velutipes

作　　者：董玉玮[1] 苗敬芝[1] 曹泽虹[1] 刘辉[1] 

机构地区：[1]徐州工程学院食品生物工程学院江苏省食品资源开发与质量安全重点建设实验室,徐州221111

出　　处：《食品科技》2014年第8期103-109,共7页Food Science and Technology

基　　金：徐州市科技计划项目(XF11C009);徐州工程学院校级科研项目(XKY2012215)

摘　　要：选择金针菇、赤芝为混菌发酵型饮料发酵对象,以天然粮食为培养基,经250 mL摇瓶、500 mL摇瓶、10 L发酵罐逐步扩大培养后,将发酵液与菌丝体破碎,离心、过滤,通过优化饮料稳定剂配比和调配条件,经感官评定后制备成饮料成品,检测了饮料中的粗蛋白、锌、Vc、三萜类化合物、多糖含量,并与混菌发酵液和单菌发酵型饮料作了统计学比较。结果表明:通过对培养基组成成分、培养温度、培养方式、饮料稳定剂、调配条件的优化与改进,实现了金针菇、赤芝的混菌发酵型饮料的制备。饮料最佳稳定剂配比为0.20%CMC-Na,0.04%黄原胶,0.50%β-环状糊精。饮料最佳配方为1.5%蜂蜜、24%调配液、0.1%柠檬酸、6%蔗糖。饮料产品呈淡黄色,澄清,具有灵芝、金针菇特有的香气和滋味,微生物指标符合国家标准。金针菇、赤芝混菌发酵饮料与混菌发酵液相比,多糖、三萜类化合物、锌、蛋白质、Vc含量都有所降低,但是都得以较好的保留;与金针菇、赤芝单菌发酵饮料相比:粗蛋白质含量、Vc含量、三萜类化合物产量都得以极显著提高,锌含量得以显著增加,多糖含量未发生显著性变化,说明混菌发酵型饮料菌种间存在一定的协同增效效应,提高并较好地保留了生物活性物质的含量。Flammulina velutipes and Ganoderma lucidum were used to prepare mixed fermentation drinks with natural food as culture medium. Comminution, centrifugation and filtration were corried out for using fermentation broth and mycelium after gradually expand culture of 250 mL shake flask, 500 mL shake flask and 10 L fermenter. Stability and allocation conditions, sensory evaluation of drinks were dicussed.Content of crude protein, zinc, Vc, triterpenoids, polysaccharide were detected and compared statistically to mixed fermentation broth and single strain fermentation drinks. The results showed that： mixed fermentation drinks of Flammulina velutipes and Ganoderma lucidum were achieved after adjustment and improvement of medium composition, culture temperature, culture mode, stabilizer and allocated conditions. Optimal composition ratio of stabilizer were CMC-Na 0.20%, xanthan gum 0.04% and β-cyclodextrine 0.50%. Optimal formulation of drinks were honey 1.5%, allocated liquid 24%, citric acid 0.15% and saccharose 6%. Mixed fermentation drinks of Ganoderma lucidum and Flammulina velutipes provided good-tasting and comprehensive nutrient and met the hygienic standards set by the state. The detected content results of triterpenoids, polysaccharide, zinc, crude protein and Vc deceased but retained well compared with mixed fermentation broth. Active substrates contents of Flammulina velutipes and Ganoderma lucidum in mixed fermentation were ompared with single strain fermented drinks. Contents of triterpenoids, crude protein and Vc significantly increased（P〈0.01）. Content of zinc also increased significantly（P〈0.05）. Content of polysaccharide had no significant change. These results indicated that Flammulina velutipes and Ganoderma lucidum in mixed fermention drinks had synergistic effect and improved or kept content of bioactive substances.

关 键 词：赤芝 金针菇 混菌发酵 饮料 活性物质 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]