摘要
以甘蔗汁为原料,采用灵芝菌进行发酵,以发酵液pH值、残糖量及多糖含量变化选择发酵终点为10d左右;通过正交试验和感官评价对灵芝发酵甘蔗汁功能性饮料配方进行研究,得出最优饮料配方为:发酵液70%,柠檬酸1.0 g/L,黄原胶0.2 g/L,甜菊糖苷0.1 g/L,该饮料淡黄色,透明清亮,爽滑可口,甘苦适宜,具有甘蔗汁的清香和灵芝独特的香气,且多糖与氨基酸含量丰富。
Sugar cane juice was used as raw material to produce function beverage through liquid fermentation by Ganoderma lucidum. In this paper, the fermentation was carried out about 10 days with regulation of pH value, amount of residual sugar and polysaceharide content of fermented liquid. After flavor adjustment, the optimum formula of the function beverage of sugar cane juice from Ganoderma lucidum fermentation was determined through orthogonal test and sensory evaluation method. The optimizing formula of this beverage contained 70% of fermented liquid, 1.0 g/L citric acid, 0.2 g/L xanthan gum, and 0.1 g/L stevia glycoside. This beverage was delicious due to unique aroma of sugarcane and Ganoderma lucidum and was rich in polysaccharide and amino acid.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第9期83-86,共4页
Food and Fermentation Industries
基金
广州市珠江科技新星项目(2014J2200074)
科研院所技术开发研究专项资金(2013EG111222)
转制院所创新能力专项资金(2014EG111227)
广东省科技计划项目(2013B0102003)
广东省省级科技计划项目(2013B060600001)
关键词
甘蔗汁
灵芝
发酵
功能饮料
sugar cane juice
Ganoderma lucidum
fermentation
functional beverage
