甘蔗汁灵芝发酵物软糖研制

Development jelly drops using sugar cane juice to liquid fermentation by Ganoderma lucidum

以甘蔗汁为培养基发酵灵芝菌,以甘蔗汁灵芝发酵物代替水熬制凝胶软糖,通过正交试验确定的最优配方为明胶:卡拉胶(1:1)22 g,蔗糖:葡萄糖(1:1)130 g,柠檬酸0.15 g,此配方灵芝发酵物用量为307 mL。制得软糖色泽橙黄,甜度适宜,口感柔和,具有独特的甘蔗汁灵芝发酵物香味。

Study on the method using sugar cane juice to liquid fermentation by Ganoderma lucidum and using ganoderma fermenting products instead of water to development jelly drops. the optimum formula of the jelly drops was determined through orthogonal test. Results showed that the optimizing formula contained gelatin：carrageenan（1：1） 22 g, sucrose：glucose（1：1） 130 g, citric acid 0.15 g. In this formula Ganoderma fermenting products was 307 mL. This jelly drops has distinct aroma of sugarcane and Ganoderma fermenting products and orange color and soft palate.