Preparation of bachu mushroom polysaccharide fruit juice compound beverage
Author(s): ZHANG Na, HOU Xu-jie, HU Jian-wei
Pages: 45-47
Year: 2005 Issue: 5
Journal: FOOD SCIENCE AND TECHNOLOGY
Keyword: 巴楚蘑菇; 多糖; 复合饮料; 加工工艺;
Abstract: 以巴楚蘑菇为原料,采用热水浸提法提取蘑菇多糖,并将粗多糖液配以复合果汁开发出色、香、味俱佳的复合保健饮料.着重探讨了巴楚蘑菇粗多糖的提取工艺和复合汁液的配比.
Pages: 45-47
Year: 2005 Issue: 5
Journal: FOOD SCIENCE AND TECHNOLOGY
Keyword: 巴楚蘑菇; 多糖; 复合饮料; 加工工艺;
Abstract: 以巴楚蘑菇为原料,采用热水浸提法提取蘑菇多糖,并将粗多糖液配以复合果汁开发出色、香、味俱佳的复合保健饮料.着重探讨了巴楚蘑菇粗多糖的提取工艺和复合汁液的配比.
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