香菇饮料的研制  被引量:3

A Producing of Dried Mushroom Beverage

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作  者:刘宝琦 车振明 

机构地区:[1]山西省品梁高专食工系,离石033000

出  处:《山西食品工业》1999年第1期22-22,26,共2页

摘  要:试验利用液体深层培养技术,直接以香菇发酵醪浸提菌丝体营养物质,再经适当调配而制得具有香菇香味和营养成份的保健饮料。With the Promoting and ripening of submerged fermentation techniques, Large quantities of dried mushroom mycelia can be produced in a relatively short time; thus a great amount of nutritive substances have been accumulated. This experiment makes an attempt to use the submerged fermentation techniques, directly extracting mycelium nutriment from dried mushroom fermenting mash. Then after a proper mixing, a kind of beverage is produced with health protection, original dried mushroom flavour and nourishing ingredients.

关 键 词:液体深层培养 香菇饮料 发酵醪 饮料 

分 类 号:TS275.5[轻工技术与工程—农产品加工及贮藏工程]

 

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