| 生物转化灵芝功能食品新工艺研究 |
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| 引用本文： | 刘玉田,孙祖莉.生物转化灵芝功能食品新工艺研究[J].烟台大学学报(自然科学与工程版),1999,12(4):298-303. |
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| 作者姓名： | 刘玉田 孙祖莉 |
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| 作者单位： | 烟台大学食品科学与工程研究所!烟台264005 |
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| 摘 要： | 对灵芝菌生物转化功能食品的生产工艺进行了初步研究，以可食和粮食类培养基代替传统的灵芝培养基，采取先液后固培养灵芝菌新工艺，使经选择的培养基转化成具有灵芝功能的目标保健食品。
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| 关 键 词： | 灵芝 发酵 功能食品 生物转化 液体培养 |
A New Technology Research of Functional Food with Ganoderma Lucidum Converted by Biology |
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| Lui Yutian,Sun Zuli.A New Technology Research of Functional Food with Ganoderma Lucidum Converted by Biology[J].Journal of Yantai University(Natural Science and Engineering edirion),1999,12(4):298-303. |
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| Authors: | Lui Yutian Sun Zuli |
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| Abstract: | The productive technology of functional foods with Ganoderma lucidum has been researched. Edible foodeupplies are used as culture medium which is liquid first and solid afterwards, after Ganoderma lucidum grows properly in culture medium, edible fookdupplies are made into healhy foods. This technological process is viable and reduce nore than half of the production periods. |
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| Keywords: | Ganoderma lucidum edible foodsupplies fermentation healhy foods |
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