摘要
将现代灵芝真菌深层发酵技术与成熟的啤酒发酵技术相结合,生产高营养价值的灵芝啤酒。探索了灵芝保健啤酒生产过程中的主要影响因素与技术参数,结果表明,最佳生产工艺参数为:灵芝发酵温度28℃、pH5.6;酵母发酵温度14℃、酵母接种量6%。
Combing modem submerged fermentation technology for Ganoderman lucidum with the mature one for beer, Ganoderman lucidum beer with high nutritional values was produced. The main influencing factors and technological parameters were investigated in the production of the beer. The results indicated that the optimal production parameters included Ganoderma lucidum fermentation temperature 28℃, pH5.6, yeast fermentation temperature 14℃ and yeast inoculum 6%.
出处
《饮料工业》
2013年第3期22-25,共4页
Beverage Industry
关键词
灵芝保健啤酒
发酵工艺
技术参数
Ganoderman lucidum health beer
fermentation technology
technological parameter
