蒙古口蘑保健饮品生产工艺及稳定性的研究

Study on Technology and Stability of Mongolia Mushroom Health Drink

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.