发酵型鸡油菌孢子饮料的研制

主要探讨了以鸡油菌为原料,利用鸡油菌孢子液体深层发酵,获得菌丝体与发酵液的混合液。通过单因素试验及多因素多水平的正交试验确定出饮料的最佳配方,制作鸡油菌孢子发酵型饮料。对鸡油菌孢子发酵型饮料进行了感官质量的评定,结果表明:发酵120 h时发酵液的感官最好,多糖含量最高,发酵饮料的因素影响主次顺序为发酵液>稳定剂>柠檬酸>白砂糖,发酵饮料的配方以46%的发酵液、0.22%的柠檬酸、0.18%的稳定剂(CMC-Na)、7.5%的白砂糖时制得的发酵饮料品质最佳。

Preparation of Cantharelle Spores Beverage by Fermentation

Mainly discuss with chanterelle as raw material,using the cantharelle spores in liquid deep fermentation,obtain mycelium and fermentation liquid mixture.Through single factor experiment and more factors and levels of orthogonal test to determine the optimum formula of the beverage,making chanterelle spore fermented beverage.cantharelle spores on fermented beverage of sensory quality evaluation,the results show that:when the 120h fermentation liquor sensory best,polysaccharide content is highest,fermented beverage of factors affect the sequence order:citric acid fermentation liquid stabilizer,white granulated sugar.fermented beverage formula with 46%,0.22% of citric acid fermentation liquid,0.18% stabilizer(CMC-Na),7.5% of the white granulated sugar is prepared fermented beverage with best quality.