蜂花粉、蜂蜜为基质灵芝液体发酵饮料的研制
目的 以灵芝(菌种)、油菜蜂花粉(主要氮源)、油菜蜂蜜(主要碳源)三种传统保健食品作为原料, 制备一种营养丰富的发酵型食用菌饮料, 并解决蜂花粉深加工时破壁难的问题。方法 将发酵液与柠檬酸、蔗糖和稳定剂进行调配, 经抽滤、罐装、杀菌制得饮料成品, 同时对发酵液中的营养成分和花粉破壁率及饮料中的各项指标进行检测。结果 发酵饮料的最佳配方为: 发酵液35%, 蔗糖14%, 柠檬酸0.26%, 羧甲基纤维素钠(CMC)的添加量为0.15%。发酵液中多糖的含量为25.74 mg/mL, 蛋白质的含量为0.79 mg/mL, 花粉破壁率为72.94%。结论 本研究制得的食用菌饮料, 天然美味, 营养丰富, 符合国家的相关标准。
Objective To prepare a nutritious fermentation edible fungi beverage by using the raw materials composed of three traditional health foods, including Ganoderma lucidum, rape bee pollen (mainly nitrogen), and rape honey (mainly carbon), and to solvent the problem encountered with cell wall broken Methods The fermentation broth was mixed with citric acid, sucrose and stabilizer, then the beverage product was pre-pared after filtration, canning, sterilization. Meanwhile, the nutrients and broken-wall ratios were detected in fermentation broth, and each indexes of production were determined. Results The best recipes of production were determined as follows: 35% fermentation liquid, 14% cane sugar, 0.26% citric acid, and 0.15% carboxyl methyl cellulose (CMC). The nutritious liquid contained polysaccharides (25.74 mg/mL), proteins (0.79 mg/mL), which was fermented rape pollen and honey by G. lucidum, and the broken-wall ratio of rape pollens was 72.94% in the fermentation liquid. Conclusion The edible fungi beverage had a nice taste, and was rich in nutrients in line with relevant national standard.
标题：蜂花粉、蜂蜜为基质灵芝液体发酵饮料的研制
英文标题：Development of a Ganoderma lucidum fermented liquid beverage using bee pollen and honey as culture medium
作者：
张政 昆明理工大学食品安全研究院
付彦青 昆明理工大学食品安全研究院
陈超 昆明理工大学食品安全研究院
赵风云 昆明理工大学食品安全研究院
中文关键词:灵芝,油菜蜂花粉,液体发酵,营养物质,食用菌饮料,
英文关键词:Ganderma lucidum,rape bee pollen,liquid fermentation,nutrient,beverage of edible fungi,
发表日期：2015-09-21
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