灵芝发芽糙米果液的工艺研究

Development of A Functional Beverage from Supernatant of Ganoderma lucidum Fermented Brown Rice Wort Containing Barley Wort and Soybean Sprout Slurry Blended with Fruit Juices

目的:以发芽糙米浆、麦芽汁和黄豆芽浆作为灵芝深层发酵培养基原料,采用灵芝发酵液与果汁进行风味调配,探索工业化生产全天然灵芝保健饮料的新途径。方法:采用D-最优混料回归设计对组成饮料的各组分体积混合比例进行优化研究,测定饮料稳定系数。结果:灵芝发酵液体积分数为27.0%、苹果汁24.9%、白葡萄汁20.2%和橙汁27.9%时复合得到的灵芝发芽糙米果液可以获得最佳感官评分值。使用0.2%黄原胶作为稳定剂时,饮料稳定系数为99.3%,饮料具有较好稳定性。结论:运用D-最优混料回归设计进行配方优化设计,具有理论上的可靠性和实际应用的可行性。

Supernatant of submerged fermented brown rice wort containing barley wort and soybean sprout slurry by Ganoderma lucidum was blended with various fruit juices for developing a healthcare beverage.To maximize sensory score of the beverage,D-optimal mixture design was used for investigating optimal formulation of the supernatant and apple,white grape and orange juices.Moreover,an optimal stabilizer for the beverage was determined according to the value of stability factor.Results showed that the optimal beverage formula resulting in the highest sensory score consisted of the supernatant 27.0%,apple juice 24.9%,white grape juice 20.2% and orange juice 27.9%.Xanthan gum at the concentration of 0.2% could well stabilize the beverage,which gave a stability factor of 99.3%.