摘要
本研究对灵芝发酵型解酒茶饮料制备工艺条件进行了初步探索。实验结果表明,在纤维素酶加量为1.5%(V/V)、pH4.5、50℃条件下处理5h,可以得到总黄酮含量为6.48μg/ml的药质提取液;在配制好的药质培养基中接种灵芝菌株,进行发酵培养,通过L9(34)正交试验得到药质发酵的最佳条件为:10L发酵罐投料量80%,培养温度30℃,转轴搅拌速度200r/min,培养周期144h;饮料勾兑的最适成分配比为药质发酵液50%、茶提液25%、β-环化糊精1%(W/V)、甜味剂6%;小鼠动物实验表明,此法制得的饮料具有明显解酒醉功能。
Under the conditions of cellulase amount 1.5 % （V/V）, pH 4.5, 50 ℃ and time 5 h, the extract of mixture of three Chinese traditional medicines （kudzu pool Hovenia dulcis Thunb and villous amomum fruit, dry weight ratio 1：2：2） was obtained, in which the total flavonoids content is 6.48 ug/ml. The extract was added to fermentation medium of Ganoderna lucidum. The fermentation conditions in 10-L fermenter were optimized by L9（3^4） orthogonal test. The results showed that the optimum ermentation conditions are as follows： volume of the medium added with extract of Chinese traditional medicines 80%, culture temperature 30 ℃, mixing speed 200 r/min and fermentation duration 144 h. And the optimum formula of tea beverage is fermentation broth 50%, tea extract liquid 25%, β -CD 1% （W/V） and sugar syrup （45BX＇） 6%. It was proved that the mixed tea beverage has antialcoholic function by the animal test.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期714-717,共4页
Food Science
关键词
灵芝
药质发酵
茶饮料
解酒
Ganodernalucidum
fermentation of medium added with extract of Chinese tradtional traditional medicine
tea beverage
anti-alcoholic
