蜂花粉、蜂蜜为基质灵芝液体发酵饮料的研制

本研究以灵芝(菌种)、油菜蜂花粉(主要氮源)、油菜蜂蜜(主要碳源)三种传统保健食品作为原料,进行液体深层发酵,将获得的发酵液进行调配,以期制备一种营养丰富的发酵型食用菌饮料,并可解决蜂花粉深加工时破壁难的问题。本文将发酵液与柠檬酸、蔗糖和稳定剂进行调配,经抽滤、罐装、杀菌制得饮料成品。同时对发酵液中的营养成分和花粉破壁率及饮料中的各项指标进行检测,结果表明：发酵饮料的最佳配方为,发酵液35%,蔗糖14%,柠檬酸0.26%,CMC的添加量为0.15%。发酵液中多糖的含量为25.74 mg/mL,蛋白质的含量为0.79 mg/mL,花粉破壁率为72.94%。本研究制得的食用菌饮料,天然美味,营养丰富,符合国家的相关标准。

Development of a Ganoderma lucidum fermented liquid beverage using bee pollen and honey as culture medium

In this study, Ganderma lucidum (fermentation species), rape bee pollen (mainly nitrogen) and rape honey (mainly carbon), which were the traditional health food as raw materials. In order to prepare a nutritious edible fungi beverage, the fermentation broth was blended, and the study also could resolve the problems of pollen broken in deep processing. After centrifugation, the fermentation broth was blended with cane sugar, citric acid and stabilizers, and then the blend was leached, canned, and sterilized. Meanwhile, the nutrients and broken-wall ratios were detected in fermentation broth, and each indexes of production were determined. Through single factors and orthogonal design experiments, the best recipes of production were found as follows. The 14% cane sugar and 0.24% citric acid were added to 35% fermentation liquid. Of the four stabilizers in test, 0.15% CMC with the best effect was suited for the production. The nutritious liquid contained polysaccharides (25.74 mg/mL), proteins (0.79 mg/mL), which was fermented rape pollen and honey by G. lucidum. And the broken-wall ratio of rape pollens was 72.94% in the fermentation liquid. The edible fungi beverage had a nice taste and a rich of nutrients in line with relevant national standard.