摘要
红托竹荪是贵州的特色食用真菌,目前已经可以大规模人工栽培。为了充分利用贵州红托竹荪资源,调节市场供求,保护菇农利益,对以红托竹荪和草莓为主料生产红托竹荪饮料的工艺进行了初步的探讨,并对饮料的品质进行了分析,提出了红托竹荪饮料制作后剩余残楂的有效利用思路。对红托竹荪的深加工和食用菌饮料的制作具有参考价值。
Dictyophora rubrovalvata （DR） is a characteristic edible mushroom. In this paper, DR and strawberry were used as primary materials to produce mushroom beverage. DR and strawberry are not only rich in nutrients, but also possess great medical value and healthy function. By rinsing, extraction, filtration, mixing, sterilization, a new kind of healthy beverage was reported in this paper. In order to make good use of material, it was also discussed that how to use the residual of DR processing.
出处
《农产品加工（下）》
2006年第3期15-16,共2页
Farm Products Processing
基金
贵州省优秀科教人才基金(黔科教办(2001)3号)
贵州大学博士基金(校科合博基字(2001)001号)。
关键词
竹荪
草莓
饮料
dictyophora rubrovalvata
strawberry
beverage
