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采用响应面分析方法对灵芝发酵粉的培养基进行优化,并对发酵粉的营养成分进行测定。试验结果表明:灵芝固体发酵培养基各成分质量分数为,小麦24%、大豆粉12%、玉米64%,其中玉米粉碎颗粒度为8目,菌质灵芝粗多糖质量分数达到3.27%。灵芝发酵可以将基质中淀粉和粗脂肪的质量分数分别降低43.27%和9.76%,还原糖、蛋白质和维生素B1的质量分数分别增加了684%、35.94%和167%;基质中氨基酸质量分数增加了7%,人体必需氨基酸中除赖氨酸外其余均得到提高。
The response surface analysis method was used to optimize the culture medium of Ganoderma lucidum powder, and the nutritional content of the powder was determined. The results showed that the mass fraction of Ganoderma lucidum solid fermentation medium was 24% of wheat, 12% of soybean flour and 64% of corn. The particle size of maize was 8 mesh and the mass fraction of fungus Ganoderma lucidum crude polysaccharide was 3.27%. Ganoderma lucidum fermentation can reduce the mass fraction of starch and crude fat in the matrix by 43.27% and 9.76%, respectively, and the content of reducing sugar, protein and vitamin B1 by 684%, 35.94% and 167% respectively; the mass fraction of amino acids in the matrix increased 7%, the body essential amino acids in addition to lysine outside the rest are improved.