摘要
对香菇汁饮料生产工艺进行了研究。结果表明,以香菇子实体为原料,经100℃烫漂1min后破碎、榨汁,再用复合果胶酶澄清处理,最后经调配、精滤、灌装和灭菌等过程,可制成风味独特的香菇汁饮料。若添加少量的食盐有利于保持和改善香菇汁饮料的风味。
In this paper the production technological process for the juice of Shiitake was researched. The results showed when Shiitake sporocarp was blanched for 1min, then crushed and disposaled by compound pectolase, the juice of Shiitake was redeployed, filtrated, canned, and sterilized, the quality of Shiitake juice drink was evaluated to be the best process. Addition of a bit of table salt avails to keep and improve the sapour of Shiitake juice.
出处
《贵州农业科学》
CAS
2003年第4期47-49,共3页
Guizhou Agricultural Sciences
