芦笋-灵芝发酵型饮料制备工艺研究  

Study on Preparation Technology of Asparagus officinalis-Ganoderma lucidum Fermented Beverage

作　　者：董玉玮[1] 张浩赟 周立辉 沙爽 陈学红[1] 苗敬芝[1] DONG Yu-wei;ZHANG Hao-yun;ZHOU Li-hui;SHA Shuang;CHEN Xue-hong;MIAO Jing-zhi(School of Food and Biology Engineering,Xuzhou University of Technology,Xuzhou 221018,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018

出　　处：《保鲜与加工》2021年第4期92-98,共7页Storage and Process

基　　金：江苏省科技计划项目(苏北专项)(XZ-SZ201803);江苏高校“青蓝工程”资助项目(苏教师[2018]12号)。

摘　　要：为提升芦笋的利用价值,以芦笋作为液体培养基,灵芝作为菌种,研究芦笋-灵芝发酵型饮料制备工艺,采用单因素试验和响应面法确定最佳稳定剂配比和调味剂含量。采用水提醇沉法提取发酵型饮料中的多糖,并用苯酚-硫酸法测定其总多糖含量。结果显示:当添加0.05%黄原胶、0.15%羟甲基纤维素钠(CMC-Na)、0.4%的β-环状糊精时,沉淀率最低(0.098%),发酵液稳定性最好。单因素和响应面试验确定调味剂最佳配比为:蜂蜜2.09%,蔗糖4.15%,柠檬酸0.10%,此时饮料多糖含量为3.262 mg/mL。该工艺条件下制备的饮料口感、风味及色泽最佳。In order to improve the utility value of Asparagus officinalis,the preparation process of Asparagus officinalis-Ganoderma lucidum fermented beverage was investigated using Asparagus officinalis as liquid medium and Ganoderma lucidum as strain,and the optimum stabilizer ratio and seasoning content were determined by single factor experiments and response surface method.Then the polysaccharides in fermented beverage were extracted using water extraction and alcohol precipitation,and the total sugar content was determined by phenol-sulfuric acid method.Results showed that the stability of fermentation broth was the best with the lowest precipitation rate of 0.098%under the following conditions:xanthan gum addition of 0.05%,sodium hydroxymethyl cellulose addition of 0.15%andβ-cyclodextrin addition of 0.4%.The results of single factor and response surface experiments showed that the optimum proportion of flavoring agents was determined as follows:honey of 2.09%,sucrose of 4.15%,citric acid of 0.10%,and the content of beverage polysaccharides was 3.262 mg/mL under these conditions.The prepared beverage presented the best taste,flavor and color.

关 键 词：灵芝 芦笋 液体深层发酵 发酵型饮料 制备工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]