药用食用真菌营养保健饮品的研制  

Studies on Edible Fungi Nutrient Beverage Production

作　　者：范贵增[1,2] 马柯[1,2] 王青牡 

机构地区：[1]江西省科学院 [2]江西省儿童医院,江西,南昌,330006

出　　处：《江苏食品与发酵》2004年第1期23-26,共4页Jiangsu Food and Fermentation

摘　　要：采用食用茵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、金顶侧耳茵丝体,用胶体磨使茵体细胞壁破碎后进行酶解后加工成营养饮品。饮品中氨基酸总量均在2033.7mg·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 quell and Pleurotus citrinopileatus cells were obtained using submerged liquid culture technique. Cells were disrupted by col-loidal grinder and followed by enzymatic digestion. The digestions were used to produce nutrient beverages. The beverages had a total amino acid content above 2033. 7mgL-1 and the essential amino acid content above 31. 85%

关 键 词：食用菌 深层液体发酵 酶解 营养饮料 香菇 黑木耳 灵芝 生产工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]