摘 要：虫草具有较高的营养及保健功能，但是口感苦涩，让人不易接受，因此，将同样具有很高营养价值的发芽糙米乳和虫草发酵液混合制成复合饮料，并进行发酵，制成发酵型饮料，让口感变得容易接受，同时也具有更高的营养价值，具有一定的市场前景。本文研究了发芽糙米乳和虫草发酵液复合饮料的最佳配方：虫草发酵液：发芽糙米乳=4：6，加入1倍水，蔗糖添加量为12%，柠檬酸添加量为0.16%。最后，通过单因素实验、正交实验及验证实验确定发酵的最佳工艺条件：选择第三代发酵剂，接种量为3%，添加50%牛奶，发酵温度为43℃，发酵时间为6h，黄原胶添加量为0.18%，羧甲基纤维素钠添加量为0.05%，海藻酸钠添加量为0.45%。
根据实验确定的最佳工艺条件制得的符合饮料具有口感细腻，酸甜可口，营养丰富及有一定的保健功能等特点。
关键词 虫草发酵液；发芽糙米；稳定性；发酵
Abstract：Cordyceps has high nutrition and health function, but taste bitter, let a person is not easy to accept, therefore, we put germinated brown rice milk which has very high nutritional value with Fermented Cordyceps liquid mixture of compound beverage, and ferment, made of fermented beverage, let the taste easier, but also has higher nutritional value, has certain market prospects. This paper studies the optimum formulation of germinated brown rice milk and Fermented Cordyceps liquid compound beverage: Cordyceps fermentation broth: germinated brown rice milk =4:6, adding 1 times amount of water, add sugar 12%, adding 0.16% citric acid. Finally, the optimum process conditions of single factor test, orthogonal experiment and verification experiment to determine the fermentation: third generation of fermentation, inoculum 3%, add 50% milk, fermentation temperature 43 ℃, fermentation time is 6h. Add the amount of xanthan gum was 0.18%, addition of sodium carboxymethyl cellulose was 0.05%, addition of sodium alginate was 0.45%.
According to the experimental determination of optimum process conditions obtained with beverage has exquisite taste, sweet and sour taste, rich nutrition and has certain health care function etc.
Keyword Cordyceps fermentation liquid Germinated brown rice Stability Fermentation
