摘要
利用多糖发酵液,制备灵芝多糖保健饮料并考察饮料的稳定性。利用液态发酵法获得多糖发酵液,并通过正交试验确定饮料口感最佳配方。口感最佳配方:发酵液10%,蔗糖为6%,柠檬酸0.07%,黄原胶0.05%,最佳均质压力为25MPa,而且pH为6,68℃杀菌15min,饮料具有最佳的稳定性和口感。
Obtain the Ganoderma health care drink by liquid fermentation and test the drink stability. Get the polysaccharide fermentation broth by liquid fermentation,orthogonal test to determine the optimal formula of drink taste.Result, optimal formula fermentation fluid 10 %, sucrose 6 %, citric acid 0.07 %, and drink＇s stability shows that pressure 25 MPa, pH6 and 68 ℃sterlized 15 min, the drink has the best stability and taste.
出处
《食品研究与开发》
CAS
北大核心
2009年第3期99-101,共3页
Food Research and Development
关键词
灵芝
液态发酵
保健饮料
稳定性
Ganoderma
liquid fermentation
health-care drink
stability
