| 姬松茸保健饮料的研制 |
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| 引用本文： | 邹祥,章克昌.姬松茸保健饮料的研制[J].饮料工业,2002,5(6):33-35. |
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| 作者姓名： | 邹祥 章克昌 |
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| 作者单位： | 江南大学生物工程学院,江苏无锡,214036 |
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| 摘 要： | 对姬松茸饮料的生产工艺进行了研究，试验结果表明，姬松茸饮料的最佳配方为：姬松茸发酵滤液60％，甜味剂6％，柠檬酸0．3％，复合稳定剂0．2％，制得的饮料风味独特，而且稳定性好。
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| 关 键 词： | 姬松茸 保健饮料 研制 深层发酵 配方 质量标准 |
| 修稿时间： | 2002年5月13日 |
Preparation ofAgaricus Blazei Murillhealth beverage |
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| ZOU Xiang,ZHANG Ke chang.Preparation ofAgaricus Blazei Murillhealth beverage[J].Beverage Industry,2002,5(6):33-35. |
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| Authors: | ZOU Xiang ZHANG Ke chang |
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| Abstract: | The preparation technology for Agaricus Blazei Murillhealth beverage was studied. The results showed that the optimal formula of the beverage was as follows: 60% Agaricus Blazei Murill fermentation filtrate, 6% sweetener, 0 3% citric acid and 0 2% complex stabilizer. The beverage was characterized by its unique flavour and nice stability. |
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| Keywords: | Agaricus Blazei Murill health beverage submerged fermentation |
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