| 液态发酵红汁乳菇作为功能性调味剂的初步研究 |
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| 引用本文： | 曹文涛,张鑫,杨平,张建宇. 液态发酵红汁乳菇作为功能性调味剂的初步研究[J]. 中国食品添加剂, 2010, 0(2) |
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| 作者姓名： | 曹文涛 张鑫 杨平 张建宇 |
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| 作者单位： | 1. 贵州大学化学与化工学院,贵阳,550003
2. 贵州省发酵工程与生物制药重点实验室,贵阳,550003 |
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| 摘 要： | 通过对红汁乳菇中富含的多种鲜味物质和营养物质相做了相关介绍。为将红汁乳菇菌丝体作为新型调味剂提供理论依据。同时通过对红汁乳菇菌丝体在液态发酵过程中各项指标的变化和生物量的关系做了较为系统研究,为红汁乳菇的工业化生产提供了一定的科学依据和技术参数。
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| 关 键 词： | 红汁乳菇 功能性调味剂 液态发酵 |
The primary research of the Lactarius hatsudake mycelia of liquid fermentation as the functionality condiment |
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| CAO Wen-tao,ZHANG Xin,YANG Ping,ZHANG Jiang-yu. The primary research of the Lactarius hatsudake mycelia of liquid fermentation as the functionality condiment[J]. China Food Additives, 2010, 0(2) |
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| Authors: | CAO Wen-tao ZHANG Xin YANG Ping ZHANG Jiang-yu |
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| Affiliation: | CAO Wen-tao1,ZHANG Xin2,YANG Ping2,ZHANG Jiang-yu2(1.College of Chemical Engineering of Guizhou University,Guiyang 550003,2.Guizhou Province Key Laboratory of Fermentation Engineering , Biopharmacy,Guiyang 550003) |
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| Abstract: | This paper Introduce the rich nutrition and special taste of the Lactarius hatsudake.This provide it as condiment with the academic base.This paper also study and analyze the biomass during the progress of the fermentation,which provided the scientific bases and technique parameters for the industrial production of Lactarius hatsudake. |
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| Keywords: | lactarius hatsudake functionality condiment liquid fermentation |
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