張渭; 賴健
貴州大學園藝系; 貴州大學食品科學系 貴陽550025 ; 貴陽550025
【中文摘要】 研究了姬松茸菌絲粉添加量、姬松茸菌絲粉粒度及羧甲基纖維素鈉 (CMC)濃度與姬松茸菌絲飲料穩定性之間關系。實驗結果表明 ,使姬松茸菌絲飲料獲得最佳穩定狀態的條件為 :姬松茸菌絲添加量為 0 5 % ,姬松茸菌絲粉粒度為 10 0 μm ,CMC添加量為 0 0 8%。
【英文摘要】 The relation between concentration and size of Agaricus blazei mycelia powder in Agaricus blazei mycelia beverage and stability of the beverage was studied in this paper.The result showed that the best stability condition of the beverage was of 0 5% Agaricus blazei mycelia powder and 0 08% sodium carboxymethylcellulose and 100μm Agaricus blazei mycelia powder size in the beverage.
【中文關鍵詞】 姬松茸; 菌絲; 飲料; 穩定性
【英文關鍵詞】 Agaricus blazei; Mycelia; Beverage; Stability
【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2003年01期 【DOI】CNKI:SUN:ZSYJ.0.2003-01-018