灵芝发酵芹菜渣条件优化研究

目的获取富含膳食纤维的全营养芹菜汁饮品。方法芹菜渣为芹菜榨汁的副产物,含有芹菜中几乎全部的膳食纤维,利用灵芝发酵产生富含可溶性膳食纤维的发酵液,并对影响其发酵的因素进行初步探索。结果水:芹菜渣为260%(v/w),初始pH5.0,黄豆饼粉1.5%,FeSO4.7H2O 0.008%适于芹菜渣的发酵,发酵产物中可溶性膳食纤维含量可达30.76g/L以上,固形物40.23g/L以上,pH5.0左右,适合与芹菜汁勾兑。结论灵芝发酵芹菜渣所得发酵产品可以弥补芹菜汁中膳食纤维的不足,可获得全营养芹菜汁产品。

Study on optimized culture condition for fermentation of Ganoderma lucidum in celery residue

Objective To obtain total nutrient celery juice beverage containing abundant dietary fiber.Methods Celery residue containing most of the dietary fiber of celery was the co-product of celery juice.The fermentation of Ganoderma lucidum in celery residue could produce the fermentation broth,which contained abundant soluble dietary fiber.Effects of different culture conditions on the fermentation were studied.Results The optimized culture condition for the fermentation of Ganoderma lucidum was as follows: The value is 260%(water:celery residue v/w),initial pH 5.0,powder of soybean cake 1.5%,green vitriol 0.008%.The fermentation broth contained soluble dietary fiber(>30.76g/L) and solid(>40.23g/L).Conclusion The fermentation of Ganoderma lucidum in celery juice can make up the insufficiency of dietary fiber of celery juice and get the total nutrient celery juice beverage.