摘要
以花生为主要原料,采用液体发酵技术研制出灵芝液体发酵花生乳饮料。经过对影响发酵工艺条件的诸因素做单因素试验并确定出最佳因素值后,通过正交试验确定了饮料的最佳方案为:花生加水比最佳值为1∶10,发酵工艺的最佳条件为:接种量8%、装液量40ml、发酵温度25℃、发酵时间5d。
With peanut as the main raw material and by the liquid fermentation technology, a milk beverage of Ganoderma lucidum and peanut was developed. After single-factor tests were made on the factors affecting fermentation conditions to determine the optimum factor values, orthogonal tests were carried out to determine the optimal solution of the beverage： peanut ： water = 1 ： 10, inoculum 8%, liquid volume 50ml, fermentation temperature 25 ℃ and fermentation time 5 d.
出处
《饮料工业》
2009年第4期25-27,共3页
Beverage Industry
基金
吉林农业科技学院科技创新项目(项目编号:08001)
关键词
灵芝
液体深层发酵
花生乳
Ganoderma lucidum
submerged fermentation
peanut milk
