摘要
通过对蛹虫饮料生产的关键工艺进行研究,结果表明,浸提温度80℃～85℃,浸提时间16h,白砂糖用量为子实体质量的2倍时,原料水溶性物质的得率最高,产品风味协调,口感最佳。
The key technology of cordyceps militaris beverage was researched in this paper. The results indicate that the ratio of extracted soluble matter is highest and the flavor and taste are also optimal, when extraction temperature is 80℃～ 85 ℃,extraction time is 16 h and sugar dose is two times of fruit-body respectively.
出处
《食品工程》
2007年第1期47-48,59,共3页
Food Engineering
关键词
蛹虫草
饮料
水溶性物质
风味
Cordyceps militaris
Beverage
Soluble matter
Flavor
