【摘要】 采用食用茵深层液体发酵技术获得的香菇、黑木耳、灵芝;猴头、毛柄金线菌、金顶侧耳茵丝体,用胶体磨使茵体细胞壁破碎后进行酶解后加工成营养饮品。饮品中氨基酸总量均在2033.7mg·L-1以上,其中人体必需氨基酸均占31.85％以上。更多还原

【Abstract】 Lentinus edods, Auricularia auricula, Granoderma lucidum, Hericium erinaceus, Velutipes quell and Pleurotus citrinopileatus cells were obtained using submerged liquid culture technique. Cells were disrupted by col-loidal grinder and followed by enzymatic digestion. The digestions were used to produce nutrient beverages. The beverages had a total amino acid content above 2033. 7mgL-1 and the essential amino acid content above 31. 85%更多还原