发酵型香菇保健醋饮料的研制及营养分析

Development and nutrient analysis o f mushroom fermented healthy protec tion vinegar beverage

介绍了以马铃薯等为主要原料,经过香菇发酵、酒精发酵和醋酸发酵等多步,将原料中的有关物质转化成食用菌保健醋中的有效成分,从而生产出香菇醋,这种醋富含氨基酸及真菌多糖,具有一定的保健功能,再通过调配而将其制成保健醋饮料。

Using potato as raw material,through edible fungus fermentation,alcohol fermentation and acetic acid fermentation,turn the relative substance in the ra w material into efficiency componen t of edible fungus vinegar,produce a kind of edible fungus vineg ar.It contains amino acid and epiphyte amylose,and has some health care functions.T hen make it into vinegar drink.