摘要
通过检测灵芝菌球、低聚果糖和乳酸菌制备7种剂型营养液在不同温度贮藏过程中乳酸菌数量、干物质、pH值的变化，探讨7种剂型营养液的保藏温度和时间。结果表明，以3种乳酸菌为菌种发酵生产灵芝低聚果糖保健营养液，在室温和37℃保藏时干物质、pH值的变化较小，Ⅳ、Ⅴ、Ⅵ剂型的乳酸菌数量初始为6．5×10^8个／mL左右，经室温保藏270d为4×10^8个／mL，高温（37℃）保藏150d后减少为2×10^8个／mL左右。根据酸度对产品口感的影响确定营养液的储存时间为室温270d，37℃为90d。
The storage temperature and time of 7 nutritional solutions was study in this paper according to detect the numbers of lactic acid bacteria （LAB）, dry material and changes ofpH value in the liquids, which is prepared with Ganoderma lucidum, fructo-oligosaccharide and LAB. The result was as follows： produce the fructo-oligosaccharides under the condition of 3 LAB as starter culture, the dry material and pH changes were small. Amount of LAB in type Ⅳ, type Ⅴ, typeⅥ reduced to more than 4×10^8 cfu/ml from about 6.5×10^8 cfu/ml after preserved 270 d at room temper- ature. The amount of Lactobacillus in these three types reduce to 2×10^8 cfu/ml after preserved 150 d at 37℃. According to the influence of acidity on taste, the optimal storage time is 270 d at room temperature or 90 d at 37℃.
出处
《中国酿造》
CAS
北大核心
2008年第2期32-34,共3页
China Brewing
基金
江西省科学技术厅2004年度江西省重点新产品计划(20041C1012900)
江西农业大学青年科学基金项目"保健食品灵素的研制和开发"(2004-2005)
关键词
灵芝
营养液
乳酸菌
保藏
Ganoderma lucidum
nutrition liquid
LAB
storage
