Food and Fermentation Industries >

2010 , Vol. 36 >Issue 08: 213 - 215

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.08.014

Food and Fermentation Industries

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

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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.

Key words： Pleurotus tuber-regium(Fr.) Sing; gingko leaf; solid-state ferment; tea

Cite this article

Chen Chuan-hong , Li Rong-tong , Yu Zhi-jian , Bao Shui-ming . Development of Solid-state Fermentation Tea of Pleurotus tuber-regium(Fr.) Sing and Gingko[J]. Food and Fermentation Industries, 2010 , 36(08) : 213 -215 . DOI: 10.13995/j.cnki.11-1802/ts.2010.08.014

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