摘要
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.
作者
谢春芹
许俊齐
曹正
凡军民
谢正林
刘勇
XIE Chun-qin;XU Jun-qi;CAO Zheng;FAN Jun-min;XIE Zheng-lin;LIU Yong(Department of Technology of Tea and Food Science,Jiangsu Agriculture and Forestry Vocational and Technical College,Jurong 212400,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第17期64-69,共6页
Food Research and Development
基金
江苏农林职业技术学院科技项目(2016kJ011)
关键词
牛樟芝
菌丝
发酵
饮品
A ntrodia camphorata
mycelium
fermentation
drinks