摘要
姬松茸是一种正待开发的药食兼用真菌,因其含有抗肿瘤活性多糖而备受关注。利用现代食品工程高新技术———超微粉技术将姬松茸子实体粉碎,使其组织细胞高度破坏,提高了多糖的溶出率。通过正交实验确定姬松茸固体饮料配方为蔗糖量10%,柠檬酸,糖酸比为33.3∶1。
Agaricus blazei Murrill that contains many anti-tumor polysaccharides is a kind of developing edible and medicinal mushroom. The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology-a high and new industrial technology in modern food engineering, to raise the lixiviate rate of amylose. Holding orthogonal test to determine a formula for the solid beverage of Agaricus blazei Murrill,that cane suger 10% ,citric acid,brix acid ratio 33.3 ：1.
出处
《中国林副特产》
2006年第5期21-23,共3页
Forest By-product and Speciality in China
关键词
姬松茸
超微粉碎
固体饮料
Agaricus blazei Murrill
ultra-fine pulverization
solid beverage
