灵芝米糠发酵液制作保健饮料的工艺研究

本实验以米糠液为天然培养基的原料，接种灵芝菌发酵培养，得到灵芝米糠发酵液。以此发酵液为主要配料进行保健饮料研制。优化得到灵芝米糠饮料配方为：米糠发酵液20%、枣汁16%、脱脂乳粉2%、安赛蜜0.005%；在饮料中添加0.25% 海藻酸钠、0.06% CMC、0.15% 卡拉胶和0.06% 品质改良剂后，产品体态均一稳定。模糊综合评价表明，灵芝米糠饮料符合消费要求。

Processing Technology of Healthy Beverage Made from Rice Bran Juice Fermented by Ganoderma lucidum

Ganoderma lucidum was inoculated and cultivated in rice bran juice. And then, a kind of health beverage was developed using the whole broth. It showed that the basic ingredients of the beverage were: 20% fermentative broth, 16% jujube juice, 2% skim milk powder, 0.005% Acesulfame-K. A variety of edible glues (0.25% sodium alginate, 0.06% CMC, 0.15% carrageenan) and 0.06% quality improver added in the beverage enhanced its stability. Organoleptic assessment carried out with fuzzy comprehensive evaluation methodology showed that the beverage was acceptable to sensory test members.