功能性灵芝乳饮料研究与营养分析

Investigation of functional milk drink and nutritional analysis from Ganoderma lucidum

以鲜乳和灵芝发酵滤液为主要原料,研制其功能性复合乳饮料的配方。探讨了功能性灵芝复合饮料的生产技术条件并对其营养成分进行了分析,得到最佳配方为V鲜奶︰V灵芝发酵液=9︰1,蔗糖质量浓度7 g/mL,稳定剂PGA和CMC-Na的添加量分别为0.2%和0.1%。保加利亚乳杆菌和嗜热链球菌以1︰1比例混合,3%接种量;在45℃条件下恒温发酵3～4 h时,测得成分分别为:乳脂肪2.99%,乳蛋白2.87%,乳糖11.88%,总固体18.19%,非脂乳固体15.92%(均为质量分数)。所制功能性灵芝复合饮料的必需氨基酸分值较高,是一种口感和质量上乘的新型发酵功能性乳饮料。

The functional milk beverage was studied with flesh milk and the culture filtrate of Ganoderma lucidum as main raw material. The processing technique conditions were investigated, and the nutritional ingredients was also analysised. The best complex formula as follows： fresh milk and the culture filtrate ofGanoderma lucidum were mixed at a ratio of 9 ： 1 （V/ V）, then added 7 g/mL sucrose, 0.2 % PGA and 0.1% CMC-Na of stabilizer agent, respectively. 3% mixed fermenting agent were added （Lactobadllus bulgaricus and Streptococcus thermophilus in the ratio of 1 ： 1 mixed）. The mixture was fermented at 45 ℃ for 3-4 hours, nutrient compositions were measured as follows： milk fat 2.99%, milk protein 2.87%, lactose 11.88%, total solids content of 18.19%, non-fat milk solids 15.92%, respectively. The milk beverage of Ganoderma lucidum was a newtype fermented functional one, with higher scores of indispensable amino acids, good flavour and top quality.