摘要
采用食用茵深层液体发酵技术获得的香菇、黑木耳、灵芝;猴头、毛柄金线菌、金顶侧耳茵丝体,用胶体磨使茵体细胞壁破碎后进行酶解后加工成营养饮品。饮品中氨基酸总量均在2033.7mg·L-1以上,其中人体必需氨基酸均占31.85％以上。
Lentinus edods, Auricularia auricula, Granoderma lucidum, Hericium erinaceus, Velutipes quell and Pleurotus citrinopileatus cells were obtained using submerged liquid culture technique. Cells were disrupted by col-loidal grinder and followed by enzymatic digestion. The digestions were used to produce nutrient beverages. The beverages had a total amino acid content above 2033. 7mgL-1 and the essential amino acid content above 31. 85%
出处
《江苏食品与发酵》
2004年第1期23-26,共4页
Jiangsu Food and Fermentation
关键词
食用菌
深层液体发酵
酶解
营养饮料
香菇
黑木耳
灵芝
生产工艺
Lentinus edods
Auricularia auricula
Ganoderma lucidum
Hericium
Hericium erinaceus
Velutipes quell
Pleurotus citrinopileatus
Submerged culture
Amino acids
