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大豆蛋白为原料的灵芝深层发酵工艺研究
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.
作者姓名:熊晓辉  沈昌
作者单位:南京农业大学食品科学系
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。

关 键 词:灵芝  深层发酵  大豆蛋白

STUDY ON SUBMERGSO CULTURE OF GANDERMA LUCIDUM APPLYING SOYBEAN PROTEIN
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.
Authors:Xiong Xiaohui  Shen Chang and Shen Aiguang
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.
Keywords:Ganderma lucidum  submerged culture  soybean protein  
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