鸡腿菇保健饮料的工艺探讨

Study on the processing technology of a Coprinus Comatus drink

研究了鸡腿菇保健饮料的生产工艺,探讨了预煮条件、破碎方式、均质条件、稳定剂浓度、糖酸用量等因素对产品的影响,得出了优化的工艺参数。

This paper studied the influence of precooking condition, smashing method, homogenization pressure, stabilizer concentration, sugar and acid dosage on the Coprinus comatus drink. The optimal technology parameters were obtained.