| 白灵侧耳发酵饮料的研制 |
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| 引用本文： | 王谦,卢朝亮,黄荣华.白灵侧耳发酵饮料的研制[J].安徽农业科学,2007,35(13):3988-3989. |
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| 作者姓名： | 王谦 卢朝亮 黄荣华 |
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| 作者单位： | 河北大学,河北保定,071002 |
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| 基金项目： | 河北省生物工程重点学科资助 |
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| 摘 要： | 以白灵侧耳液体发酵液和桔汁为主要原料,生产富合营养的健康茵体发酵饮料.通过扩大培养发酵参数变化确定发酵时间为144 h:以白灵发酵原液、桔汁、蔗糖、CMC为因素,采用L9(34)正交试验,从口感、滋味气味、色泽及液体状态为评分标准来确定最佳配制方法,得到饮料的配方为发酵原液25%,桔汁43.7%,蔗糖31.2%,CMC 0.03%.
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| 关 键 词： | 白灵侧耳 多糖 发酵饮料 |
| 文章编号： | 0517-6611（2007）13-03968-02 |
| 收稿时间： | 2007-01-17 |
| 修稿时间： | 2007-01-17 |
Production of Fermented Pleurotus nebrodensis Beverage |
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| WAG Qian et al.Production of Fermented Pleurotus nebrodensis Beverage[J].Journal of Anhui Agricultural Sciences,2007,35(13):3988-3989. |
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| Authors: | WAG Qian |
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| Institution: | Hebei University, Baoding, Hebei 071002 |
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| Abstract: | The fermented liquid of Pleurotus nebrodensis and orange juice were used to make a kind of beverage,which was nutrient.Through the change of the fermentation parameters,the time of the fermentation was set up to be 144 h.Using the content of fermented liquid,orange juice,sucrose and CMC as factors,the best formula was determined by L9(34) orthogonal experiment according to taste,flavor and smell,color and lustre and the state of liquid.The best formula was as follows: fermented liquid of 25%,orange juice of 43.7%,sucrose of 31.2% and CMC of 0.03%. |
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| Keywords: | Pleurotus nebrodensis Polysaccharide Fermented beverage |
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