灵芝功能饮料醋酿制最佳工艺参数的选择

Selection of Optimization Processing Parametre of Brewing Ganoderma Lucidum Functional Drink Vinegar

在灵芝培养液中加入适宜浓度的食用酒精 ,进行生物反应 ,酿制成具有灵芝保健功能的饮料醋 .从自分离出的醋酸菌株中 ,筛选出生物反应工程菌 .研究工程菌、灵芝菌液用量及酒精度等因素水平对最终产品质量与风味的影响 ,用正交试验结果的直观分析得出最佳工艺参数 :工程菌为LEC_2 ,灵芝菌液用量为 30 % ,酒精度为 6 % .为生产提供了可行性依据 .

A proper consistency of edible alcohol added in the Ganoderma Lucidum culture liquid is converted into Ganoderma Lucidum functional drink vinegar under the action of biotransformation. The optimization parameters established by perpendicular experments are as following: bacillus engineering aceticas is LZC_3, φ C 2H 5OH is 6% , Ganoderma Lucidum culture liquids is 30%. The product has special sapidity of the Ganoderma Lucidum.