摘要
对姬松茸饮料的生产工艺进行了研究 ,试验结果表明 ,姬松茸饮料的最佳配方为 :姬松茸发酵滤液 60 % ,甜味剂 6% ,柠檬酸 0 3 %、复合稳定剂 0 2 % ,制得的饮料风味独特 ,而且稳定性好。
The preparation technology for Agaricus Blazei Murillhealth beverage was studied. The results showed that the optimal formula of the beverage was as follows: 60% Agaricus Blazei Murill fermentation filtrate, 6% sweetener, 0 3% citric acid and 0 2% complex stabilizer. The beverage was characterized by its unique flavour and nice stability.
出处
《饮料工业》
2002年第6期33-35,共3页
Beverage Industry
