摘 要：本论文旨在通过灵芝菌种发酵牛蒡汁，以灵芝菌降解粗牛蒡纤维、产生灵芝牛蒡复合多糖，调配牛蒡饮料，开拓牛蒡新应用领域。原材料选择的是优质灵芝菌种和江苏徐州种植基地的牛蒡。首先，进行了牛蒡护色工艺研究，获得了牛蒡护色工艺：牛蒡通过浓度15%的乙酸进行护色12h，BD值达到1。25，较护色前降低了89%；其次，对牛蒡灵芝发酵条件进行了初步优化研究，获得了牛蒡灵芝发酵条件：30%土豆煮液、20%牛蒡液、50%水作为培养基，5ml灵芝菌种，发酵8d，在该条件下，牛蒡灵芝复合多糖达到1281mg/L，较优化前提高了35%；最后，对发酵液进行了饮品调配研究，获得了牛蒡灵芝饮品配方：发酵液用蒸馏水稀释3倍、3g/L羧甲基纤维素钠、30g/L蜂蜜、8g/L柠檬酸，制得的灵芝牛蒡饮品酸甜爽口。本论文研究结果可为牛蒡深加工提供一种新思路，有望在功能饮品领域增添新成员。94992

毕业论文关键词：灵芝，牛蒡，深层液体发酵，多糖，饮品调配

Abstract: The aim of this paper is to reduce the burdock fiber by Ganoderma lucidum breeder, to produce Ganoderma lobata burdock compound polysaccharide, to allocate burdock beverage, and to explore new areas of burdock。 Raw materials is high quality Ganoderma lucidum and Burdock of Jiangsu Xuzhou planting base。 First, the burdock coloring process was studied, and obtained: burdock was color-cured for 12h by 15% acetic acid, and the BD(Browning Degree) was 1。25, which was 89% lower than that before color protection。 Secondly, The results showed that the fermentation conditions were as follows: 30% potato cooking liquor, 20% burdock liquid, 50% water as medium and 5 ml Ganoderma lucidum strains were fermented for 8 days。 Under this condition, the compound polysaccharide of burdock Ganoderma lucidum reached 1281 mg / L, compared with the pre-optimization increased by 35%; Finally, we carried out a study on the preparation of the beverage, and obtained the burdock Ganoderma beverage recipe: fermentation broth diluted with distilled water 3 times, 3g / L sodium carboxymethyl cellulose, 30g / L Honey, 8g / L citric acid, made of Ganoderma lucidum burnt drink sweet and sour taste。 The results of this paper can provide a new idea for the deep processing of burdock, which is expected to add new members in the field of functional drinks。

Keywords: Ganoderma lucidum, Burdock, Submerged fermentation, Polysaccharide, Beverage deployment

目  录

1。 前 言 1

1。1 牛蒡现状 1

1。2 灵芝现状 1

1。3 本论文的研究思路 2

2。 材料与方法 3

2。1 材料 3

2。1。1 菌种 3

2。1。2 牛蒡 3

2。1。3 试剂 3

2。1。4 培养基 3

2。1。5 溶液 4

2。1。6 仪器设备 4

2。2 方法 4

2。2。1 护色工艺 4

2。2。2发酵条件优化方法 5

2。2。3饮品调配 7

3。 结果与分析 9

3。1 牛蒡护色工艺研究 9

3。1。1不同护色剂种类对护色效果的影响 9

3。1。2不同乙酸浓度对护色效果的影响