鸡腿菇低糖饮料工艺研究

Study on technology of Coprinus comatus low-sugar beverage

通过正交设计的方法,得出了鸡腿菇低糖饮料的最佳配方为:鸡腿菇液90.5%、蛋白糖0.132%、柠檬酸0.168%。所制成的鸡腿菇饮料风味独特,有较好滋味、气味、颜色和营养。

By orthogonal experiments, the optimal technological parameters of the Coprinus comatus low-sugar beverage were determined as follows： 90.5% Coprinus comatus juice, 0.132% proteoinose and 0.168% citric acid. The beverage was featured by nice taste, flavour, colour and rich nutrients.