摘要
破壁灵芝孢子粉已被大量的研究证实易于被人体吸收,在免疫调节等方面功效显著。但存在口感较差,不方便日常服用,部分人群出现便秘副作用的问题。本研究按照兼顾灵芝孢子粉推荐服用量和大众乐于接受的口味为原则,研究设计主要原料的配比,添加缓解便秘的天然食材为辅料,经口味和便秘情况的人群调查试验筛选出合理的配方,并试验改进增香、过滤和灭菌等工艺技术,减少活性成分和风味成分的加工损失,增加香味成分的释出,参照饮料的相关质量标准和灵芝孢子粉的推荐服用量,成功研制出2种口味且功效俱佳的灵芝孢子粉饮料。
Nutrients of the cell wall broken Ganoderma spore powder was proved to be easily absorbed by human body, and it is well known with the immunomodulating effects. However, Ganoderma spore powder itself tastes odd and inconvenient of oral in- take, and even caused constipation in some certain cases. In this study, two new formulas of cell wall broken Ganoderma spore flavor beverages were introduced, in which features were modified to be tasty and healthy. Natural constipation-relief components were mixed in and screened by taste and susceptible population tests, and bio-active components and flavor substances were extracted and maintained in the beverages, follow by the processing techniques improvements in aroma enhancement, filtration and sterilization, in the end input of the Ganoderrna spores was limited according to the recommended dose, and the qualities of the beverages fits the national standards.
出处
《中国食用菌》
2013年第4期41-43,共3页
Edible Fungi of China
基金
基金项目,粤港关键领域重点突破项目(2009A020700006)
广东省科技计划项目(2011B050800007)
关键词
灵芝孢子
乳制品
饮料
Ganoderma spore powder
Dairy
Beverage
