富硒灵芝酸豆奶的研制

以豆奶和富硒灵芝液为原料，研究一种发酵型酸豆乳饮料。从产品感官质量出发，采用响应面法确定合理的配方和生产工艺，并对产品质量进行评价。结果表明，富硒灵芝酸豆乳的最佳工艺参数为25℃条件下，以浓度为0.5% 的NaHCO3 浸泡黄豆8h，磨浆豆水比1:6，豆浆与牛奶以质量比3:1 混合，加入2% 葡萄糖、6.3% 蔗糖、5% 富硒灵芝液，接种量(保加利亚乳杆菌和嗜热链球菌比例为1:1 的混合菌种)为5%，42℃发酵6.1h，产品色泽均一、组织细腻、酸甜爽口、营养丰富。

Development of Selenium-enriched Ganoderma lucidum Yogurt

Yogurt with selenium-enriched Ganoderma lucidum was developed using soybean and selenium- enriched Ganoderma lucidum as raw materials, and the yogurt fomula and processing parameters were optimized through response surface method. The optimum conditions were that soybeans were immersed in 0.5 % NaHCO3 solution for 8 h at 25 ℃, ground in 6 times of water, and then mixed with milk in proportion of 3:1. Glucose (2 %), sucrose (6.3 %) and concentrated liquid of selenium-enriched Ganoderma lucidum (5%) were added into the mixture, and inoculated with 5% of Lactobacillus bulgaricus and Streptococcus thermopgilus (1:1), and fermented at 42℃ for 6.1h. Thus the yogurt with selenium-enriched Ganoderma lucidum was produced.