| 茯苓液体发酵条件研究及保健饮料研制 |
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| 引用本文： | 卫军,黄鹤,王丽娟,陈金花.茯苓液体发酵条件研究及保健饮料研制[J].食品研究与开发,2006,27(5):85-88. |
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| 作者姓名： | 卫军 黄鹤 王丽娟 陈金花 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,河南,郑州,450002
2. 湖北省中医药研究所,湖北,武汉,430074 |
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| 摘 要： | 对茯苓液体发酵的碳源、氮源,pH值及发酵时间等进行研究,结果表明,最佳碳源是葡萄糖与蔗糖,氮源为麸皮,碳源浓度为8%,pH为5.0,发酵时间为5d.将发酵后的菌丝发酵液经过处理生产茯苓保健饮料.通过正交实验,确定了茯苓保健饮料的最佳配方为：茯苓发酵原液为6.7%,白糖7%,柠檬酸0.02%.并对成品进行了卫生微生物指标检测.
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| 关 键 词： | 茯苓 液体发酵 正交实验 保健饮料 |
| 收稿时间： | 2005-12-08 |
| 修稿时间： | 2005年12月8日 |
THE RESEARCH OF TUCKAHOE FLUID FERMENT CONDIONS AND THE DEVELOPMENT OF FERMENT HEALTH CARE BEVERAGE |
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| WEI Jun,HUANG He,WANG Li-juan,CHEN Jin-hua.THE RESEARCH OF TUCKAHOE FLUID FERMENT CONDIONS AND THE DEVELOPMENT OF FERMENT HEALTH CARE BEVERAGE[J].Food Research and Developent,2006,27(5):85-88. |
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| Authors: | WEI Jun HUANG He WANG Li-juan CHEN Jin-hua |
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| Affiliation: | 1.The Institute of Food and Biology Engineering, Zhengzhou Institute of Light Industry, Zhengzhou 450002, Henan,China; 2.Hubei Institute of Chinese Medieine,Wuhan 430074,Hubei, China |
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| Abstract: | The Tuckahoe fluid ferment conditions including Carbon source, Nitrogen source, pH and culture time were examined . The results showed that the optimal culture conditions were as follows: the concentration of glucose was 8 %,Carbon source was glucose and sucrose, Nitrogen source was wheat bran, pH was 5.0 ,culture time was 5 d. The mycelium and the culture broth were treated as the stuff of ferment health care beverage. According to orthogonal tests, the best formula of the ferment health care beverage was that the concentration of culture broth, sugar and citric acid was 6.7 %,7 %, 0.02 % respectively. The microbial guideline was also examined. |
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| Keywords: | Tuckahoe fluid ferment orthogonal test health care beverage |
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