Optimization Of Culture Condition Of Loetiporus Sulphureus And Its Study On Preparation Technology Of Red Jujube Compound Beverage

Choosing excellent strains of Loetiporus sulphureus,fermentation,inspecting the fermentation conditions of Loetiporus sulphureus,breaking up the fermentation broth and mycelia,centrifuging,filtering,and taking the filtrate and sodium citrate,sucrose,salt etc.in a certain proportion to optimize the stability of beverage stabilizers.Ratio and beverage blending conditions,sensory evaluation and composition analysis.The results showed that the best composition of the broth was corn flour,soybean flour and inositol.The optimal medium for liquid shake flask single factor screening was 6%corn flour,0.80%soybean flour,and0.09%inositol.After the orthogonal test,it was found that the optimum combination of medium was 6.00%of corn flour,1.2%of soybean flour,and 0.06%of inositol.The reason may be due to the complex composition of organic carbon sources and nitrogen sources,in which protein,fatty acids,vitamins,free amino acids and amino acids are more complete and nutrient-rich,and organic carbon and nitrogen sources contain more solid substances,so that The viscosity of the medium increases.Because in a certain range,the viscosity increase is conducive to the formation of bacteria balls,too high or too low viscosity is not conducive to the growth and reproduction of bacteria balls.For liquid culture conditions,the optimal liquid culture conditions for Loetiporus sulphureus,that is,the rotational speed of 160 rpm,the liquid volume of 75 mL,the inoculum volume of 10%,and the pH of 5 are the optimal culturing and combinations,but economical issues are taken into consideration.,The excessive speed consumes a large amount of electric energy,so choose the speed 140 rpm,the liquid volume is 100 mL,the inoculum volume is 10%,the pH is 5,continue to do the optimization experiment to obtain the mycelium dry weight is 0.90 g?100 m L^-1,discovered less difference in dry weight of mycelium compared to unoptimized.Fermented beverages are mainly fermented broth.Add proper amount of sucrose,sodium citrate,salt and appropriate stabilizers.No artificial food additives are needed.The prepared beverage has the natural flavor and color of sulfur bacteria and jujube,and is moderately sweet and sour.,good taste.Through the sensory evaluation of the Loetiporus sulphureus and red-jujube composite flavor beverage product,the sulfur extract juice was obtained:the volume ratio of the red date extract juice was 5:5,the sucrose content was 8%,the sodium citrate was 0.08%,and salt was added.The sensory evaluation was high when the amount was0.02%and the amount of konjac flour was 0.10%.Through the sensory index,it can be concluded that the sulfurous and jujube compound flavor drink is clear,transparent,uniform and golden yellow;the aroma is complete and coordinated,and both the Loetiporus sulphureus and red jujube have unique aroma;the texture is supple,sweet and refreshing,moderate and sweet,no Other odors;uniform,stable tissue,no suspended solids and sedimentation.The developed Loetiporus sulphureus and jujube composite flavor fermented beverage has good taste and nutrition,and meets the national hygiene standards.