食品与发酵工业

银杏叶菌核侧耳固态发酵茶的研制

  • 陈传红 ,
  • 李荣同 ,
  • 余志坚 ,
  • 包水明
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网络出版日期: 2010-08-25

Development of Solid-state Fermentation Tea of Pleurotus tuber-regium(Fr.) Sing and Gingko

  • Chen Chuan-hong ,
  • Li Rong-tong ,
  • Yu Zhi-jian ,
  • Bao Shui-ming
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Online published: 2010-08-25

摘要

以菌核侧耳东华虎奶-1号为菌株,以银杏叶作为主要基质进行固态发酵。结果表明,该发酵的适宜培养基为:银杏叶87%,黄豆粉9%,玉米粉3%,食用石膏粉1%;培养基湿度为55%;发酵终点为菌丝布满培养基后48 h,发酵茶中粗多糖含量为11.45%,发酵茶浸出液粗多糖含量为2.06 mg/mL。

本文引用格式

陈传红 , 李荣同 , 余志坚 , 包水明 . 银杏叶菌核侧耳固态发酵茶的研制[J]. 食品与发酵工业, 2010 , 36(08) : 213 -215 . DOI: 10.13995/j.cnki.11-1802/ts.2010.08.014

Abstract

The solid-state fermentation of Ginkgo leaves by one strain of Pleurotus tuber-regium(Fr.) Sing was studied to get Functional healthy tea.The results showed that the suitable fermentation medium is: Ginkgo leaf 87%,soybean flour 9%,corn flour 3%,gypsum powder for food 1%;medium humidity 55%.The end-point of fermenta-tion was 48 hours after the Pleurotus tuber-regium(Fr.) Sing hyphae all covered medium.The polysaccharide content of the fermented tea was 11.45 %,and polysaccharide content was 2.06 mg/mL in the leaching water of the fermen-ted tea.
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