摘要
以香菇菌丝体及其发酵液为主要原料,通过正交设计、感官评定的方法,确定出香菇保健饮料的最佳配方为香菇菌汁10%、白砂糖10%、柠檬酸0.3%,复合稳定剂(CMC/PGA)为0.20/0.30‰。
In this paper,took mushroom mycelium and the fermentation broth as the main raw material.By orthogonal design,the method of sensory evaluation to determine the Mushroom health drink formula of the best were 10% of Lentinus edodes juice,white sugar 10%,citric acid 0.3%,compound stabilizer（CMC/PGA） for 0.20/0.30.
出处
《北方园艺》
CAS
北大核心
2009年第11期217-218,共2页
Northern Horticulture
