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大豆蛋白为原料的灵芝深层发酵工艺研究
STUDY ON SUBMERGSO CULTURE OF GANDERMA LUCIDUM APPLYING SOYBEAN PROTEIN
【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。
【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.
- 【文献出处】 南京农业大学学报 ,JOURNAL OF NANJING AGRICULTURAL UNIVERSITY , 编辑部邮箱 ,1994年03期
- 【分类号】TS214.2
- 【被引频次】32
- 【下载频次】216