摘要
采用现代酶工程技术生产蒙古口蘑保健饮品,通过正交试验筛选出蒙古口蘑保健饮品最佳稳定化措施。当均质压力30MPa、均质温度45℃、复合稳定剂0.3%时,所制得的蒙古口蘑保健饮品口感细腻,具有独特的蒙古口蘑香气,组织状态均匀,稳定性好。
Processing Mongolia mushroom health drink through enzyme engineering. The optimum stabilization condition was determined through orthogonal test, the homogeneous pressure was 30MPa, temperature was 45℃, composite stabilizer was 0.3%. The taste of product is smooth and fine, the Mongolia mushroom flavor is rich, the constitution is well distributed, the stability is best.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期239-241,共3页
Food Science
基金
国家"十五"重大科技攻关专项(2001BA501A01)
关键词
蒙古口蘑
饮品
生产工艺
稳定性
Mongolia mushroom drink technology stability