摘要
以新鲜野生松乳菇子实体为菌源,采用真菌组织分离法,获得纯菌丝体.利用麸皮、米糠、马铃薯等为主料进行液态发酵,采用正交试验法对培养基配方与饮料配方进行了研究.结果表明,最佳培养基配方为麸皮汁4%,葡萄糖4%,蔗糖3%,马铃薯汁25%,米糠汁5%,KH2PO40.3%,MgSO4·7H2O0.15%;最佳起始pH值为8.0;最佳发酵温度为26℃.最佳松乳菇发酵饮料配方为柠檬酸0.2%,苹果酸0.08%,白砂糖8%,蛋白糖0.04%,果胶0.1%,CMC Na0.2%.饮料成品的口感、风味、状态等均佳.
This paper presents a new research on liquid fermentation technology of Lactarius delicious and the formula of fungal beverage. By use of fungal tis sue separati ng method, pure mushroom mycelium is screened out from fresh sporocarp of wild Lactarius delicious ,served as fungal resource. With wheat bran, rice bran a nd po tato etc. as liquid fermentation, the optimum liquid fermentation conditions are picked up by orthogonal tests. Namely, the fermentation temperature and the ini tial pH value is 26 ℃,8.0 respectively.Content percentage of wheat bran juice, glucose, cane sugar potato juice, rice bran juice, KH_2PO_4 and MgSO_4·7H_2O is 4%, 4%, 3%, 25%,5%,0.3%,0.15% respectively. In addition, anot her orthogonal test is used to select out the optimal beverage formula (0.2% cit ric acid, 0.08 % malic acid,8%canesugar,0.04%proteoglycan,0.1%pectin an d 0.2% CMC-Na). Th e beverage is warmly received by people for its favorable taste, flavor and appe arance. The researches open a new feasible road to solve the tough problem of ar tificial cultivation of Lactarius delicious and add a new kind of fungal bev erage to health-care drink.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2004年第1期59-61,共3页
Journal of Hunan Agricultural University(Natural Sciences)
基金
湖南省科技厅资助项目(98JKZD006)
关键词
松乳菇
菌丝体
液态发酵
饮料
Lactarius delicious
mushroom mycelium
liquid fermentation
beverage
