【摘要】 对香菇汁饮料生产工艺进行了研究。结果表明,以香菇子实体为原料,经100℃烫漂1min后破碎、榨汁,再用复合果胶酶澄清处理,最后经调配、精滤、灌装和灭菌等过程,可制成风味独特的香菇汁饮料。若添加少量的食盐有利于保持和改善香菇汁饮料的风味。更多还原

【Abstract】 In this paper the production technological process for the juice of Shiitake was researched. The results showed when Shiitake sporocarp was blanched for 1min, then crushed and disposaled by compound pectolase, the juice of Shiitake was redeployed, filtrated, canned, and sterilized, the quality of Shiitake juice drink was evaluated to be the best process. Addition of a bit of table salt avails to keep and improve the sapour of Shiitake juice.更多还原