酿制灵芝功能酱油的工艺研究

在研究证实蒸煮和曲 生物作用对灵芝多糖抽提率无明显影响的 灵芝子实体作为酱油的原料之一，参与蒸煮，制曲和发酵的工艺，和将灵芝菌种经固体、液体扩培后，与酱曲共同发酵酿制酱油等多条生产工艺进行比较，选择酿制灵芝功能酱油的最适工艺。

A study of the make technique of functional say with Ganoderma Lucidum

The effects to Ganderma Lucidum Polysaccharide have been analyzed and found that was unconspicuous in whole technological process.Two methods of producing functional soy have been studied,in which the fruit body are directly participated to boil and make mildew as well as fermente,the fermended mycelia are mixed with mildew and fermented after what has been fostered in solid and liquid,as a result,the former is very simple and efficient,the latter is suitable to produce cosmically.