摘要
利用豆粕为主要原料，接种筛选所获灵芝菌株进行发酵，获得成熟发酵液，其湿菌体含量为３２％，蛋白含量为４．０％，脂肪含量０．４１％，灵芝多糖含量０．３８％。经调配试验表明，该发酵液具有良好的加工性，可调配成色泽宜人，口感良好，营养保健功能较高的蛋白饮品。
The final fermented liquid was obtained by inoculating Ganderma lucidum to ferment soybean protein.The composition of culture broth was as follows:wet mycelium 320, protein 40, fat 4.1,polysaceharide of Ganderma lucidum 3.8.The blending test showed that the fermented liquid had a good-processing and could produce a kind of protein drink.The drink had pleasant chronic wonderful taste,nutrient and protecting health function.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
1994年第3期111-115,共5页
Journal of Nanjing Agricultural University
关键词
灵芝
深层发酵
大豆蛋白
Ganderma lucidum
submerged culture
soybean protein
