食品科学 ›› 2006, Vol. 27 ›› Issue (10): 239-241.
• 工艺技术 • 上一篇 下一篇
王大为, 吴恩奇, 图力古尔
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WANG Da-Wei, Wu-恩Qi, TU Li-Gu-尔
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摘要: 采用现代酶工程技术生产蒙古口蘑保健饮品,通过正交试验筛选出蒙古口蘑保健饮品最佳稳定化措施。当均质压力30MPa、均质温度45℃、复合稳定剂0.3%时,所制得的蒙古口蘑保健饮品口感细腻,具有独特的蒙古口蘑香气,组织状态均匀,稳定性好。
关键词: 蒙古口蘑, 饮品, 生产工艺, 稳定性
Abstract: Processing Mongolia mushroom health drink through enzyme engineering. The optimum stabilization condition was determined through orthogonal test, the homogeneous pressure was 30MPa, temperature was 45℃, composite stabilizer was 0.3%. The taste of product is smooth and fine, the Mongolia mushroom flavor is rich, the constitution is well distributed, the stability isb est.
Key words:  , Mongolia mushroom; drink; technology; stability;
王大为, 吴恩奇, 图力古尔. 蒙古口蘑保健饮品生产工艺及稳定性的研究[J]. 食品科学, 2006, 27(10): 239-241.
WANG Da-Wei, Wu-恩Qi, TU Li-Gu-尔. Study on Technology and Stability of Mongolia Mushroom Health Drink[J]. FOOD SCIENCE, 2006, 27(10): 239-241.
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