| 大豆蛋白为原料的灵芝深层发酵工艺研究 |
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| 引用本文： | 熊晓辉,沈昌.大豆蛋白为原料的灵芝深层发酵工艺研究[J].南京农业大学学报,1994,17(3):111-115. |
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| 作者姓名： | 熊晓辉 沈昌 |
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| 作者单位： | 南京农业大学食品科学系 |
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| 摘 要： | 利用豆粕为主要原料，接种筛选所获灵芝菌株进行发酵，获得成熟发酵液，其湿菌体含量为３２％，蛋白含量为４．０％，脂肪含量０．４１％，灵芝多糖含量０．３８％。经调配试验表明，该发酵液具有良好的加工性，可调配成色泽宜人，口感良好，营养保健功能较高的蛋白饮品。
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| 关 键 词： | 灵芝 深层发酵 大豆蛋白 |
STUDY ON SUBMERGSO CULTURE OF GANDERMA LUCIDUM APPLYING SOYBEAN PROTEIN |
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| Xiong Xiaohui,Shen Chang and Shen Aiguang.STUDY ON SUBMERGSO CULTURE OF GANDERMA LUCIDUM APPLYING SOYBEAN PROTEIN[J].Journal of Nanjing Agricultural University,1994,17(3):111-115. |
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| Authors: | Xiong Xiaohui Shen Chang and Shen Aiguang |
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| Abstract: | The final fermented liquid was obtained by inoculating Ganderma lucidum to ferment soybean protein.The composition of culture broth was as follows:wet mycelium 320, protein 40, fat 4.1,polysaceharide of Ganderma lucidum 3.8.The blending test showed that the fermented liquid had a good-processing and could produce a kind of protein drink.The drink had pleasant chronic wonderful taste,nutrient and protecting health function. |
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| Keywords: | Ganderma lucidum submerged culture soybean protein |
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