酿制灵芝功能酱油的工艺研究

A study of the make technique of functional say with Ganoderma Lucidum

在研究证实蒸煮和曲霉的生物作用对灵芝多糖抽提率无明显影响的基础上,以灵芝子实体作为酱油的原料之一,参与蒸煮、制曲和发酵的工艺,和将灵芝菌种经固体、液体扩培后,与酱曲共同发酵酿制酱油等多条生产工艺进行比较,选择酿制灵芝功能酱油的最适工艺。结果表明将灵芝子实体按一定比例直接作为酱油原料是一个极其有效而又简便的工艺;将灵芝经液体扩培后与酱曲混合发酵,是适合大规模生产具有灵芝独特风味及功能酱油的工艺。产品分析的结果表明,有灵芝培养物的酱油各项理化指标明显高于用传统方法酿制的酱油。

The effects to Ganderma Lucidum Polysaccharide have been analyzed and found that was unconspicuous in whole technological process.Two methods of producing functional soy have been studied,in which the fruit body are directly participated to boil and make mildew as well as fermente,the fermended mycelia are mixed with mildew and fermented after what has been fostered in solid and liquid,as a result,the former is very simple and efficient,the latter is suitable to produce cosmically.