牛樟芝液体培养基优化及饮品加工工艺研究

The Research of Optimization of Liquid Medium and Technology of Drink Processing of Antrodia camphorata

通过对牛樟芝液体培养基进行优化,试验结果为,麦芽糖的添加量为3.0%,酵母浸膏添加量控制在0.65%,维生素B_1添加量0.65%,牛樟芝菌丝体鲜重达到最高值14.58 g/100 mL,且牛樟芝菌丝体的生长状况良好。此外,以综合评价为指标,在前期单因素试验的基础上,采用正交试验,分别考察蔗糖、食盐柠檬酸+柠檬酸钠、果胶+黄原胶质量添加量对牛樟芝饮品感官品质的影响。试验结果表明,牛樟芝菌丝饮品最佳添加比例即蔗糖的添加量为4%,食盐添加量控制在0.03%,柠檬酸0.4%+柠檬酸钠0.04%,果胶0.04%及黄原胶0.09%。此配方,制得的牛樟芝菌丝饮品的外观、口感及风味的综合值均保持在最高。

By optimizing the liquid culture medium of Antrodia camphorata, the experimental results showed that maltose was added in an amount of 3.0 %, yeast extract was added in an amount of 0.65 %, vitamin B1 was added in an amount of 0.65 %, and the fresh weight of A ntrodia camphorata reached a maximum of 14.58 g/100 mL and the growth of Antrodia camphorata mycelia was good. In addition, with comprehensive evaluation as an indicator, based on the previous single-factor experiments, the effects of sucrose, salt citrate ＋ sodium citrate, pectin ＋ xan than gum on the sensory quality of sinensis were investigated using orthogonal test. The test results showed that the optimum proportion of Antrodia camphorata mycelium drink was 4 % for sucrose, 0.03 % for salt, 0.4 % for citric acid, 0.04 % for sodium citrate, 0.04 % for pectin, and 0.09 % for xanthan gum. With this formula, the combined value of the appearance, taste and flavor of the boiled burdock mycelia beverage was kept at the highest.