灵芝发芽糙米蒲公英复合饮料研制

Processing Technology of Dandelion Compound Beverage Made fromGerminated Brown Rice Fermented by Ganoderma lucidum

为了提高灵芝、发芽糙米和蒲公英的附加值,以发芽糙米灵芝液体发酵液为原料,采用单因素试验和正交试验方法对灵芝发酵液、蒲公英提取物、木糖醇和柠檬酸的添加量及海藻酸钠与羧甲基纤维素钠形成的复配稳定剂添加量进行研究。结果表明,灵芝发酵液添加量40%,蒲公英提取物添加量0.35%,木糖醇添加量4%,柠檬酸添加量0.005%,复配稳定剂添加量0.3%(羧甲基纤维素钠与海藻酸钠之比为1∶2)时,得到了品质符合相关标准、感官最佳、稳定性较好的灵芝发芽糙米蒲公英复合饮料,具有良好的保健功能,符合消费者对保健饮料的需求。

In order to increase the added value of Ganoderma lucidum,germinated brown rice and dandelion,germinated brown rice was used as the raw material for liquid fermentation of Ganoderma lucidum.Meanwhile,the addition level of Ganoderma lucidum fermentation broth,dandelion extraction,xylitol,citric acid and sodium alginate were measured by single factor and orthogonal experimental methods.In addition,a complex stabilizer formed with sodium carboxymethyl cellulose and sodium alginate was studied.The results showed that the ingredients of the beverage were:Ganoderma lucidum fermentation broth 40%,dandelion extraction 0.35%,xylitol 4%,citric acid 0.005%,compound stabilizer 0.3%(carboxymethyl cellulose sodium:sodium alginate=1∶2).Under these conditions,the best sense and the good stability of the compound beverage of Ganoderma lucidum,germinated brown rice and dandelion is obtained,which has good health care function and meets the demand of consumers for health drinks.