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湖南省岳阳市北区粮油公司采用液体深层发酵新技术,成功地试制出了香菇菌丝体营养添加剂,被市科委列为开发性研究课题。香菇菌丝体作添加剂主要用于面食制品中,使之达到色、香、味俱佳的效果,是城乡居民老少皆宜的一种理思营养保健食品,清香纯醇,营养丰富,经常食用能起到防病治病、延年益寿之功效。此外,还可广泛用于旅游食品和饮料中,有广阔的开发前景。经省市有关部门检测,用这种香菇菌丝体作添加剂生产的各种食品,所含的18种氨基酸总量比未加菌丝体的普通食品每百克高957.91
Yueyang City, Hunan Province, North District, grain and oil companies using liquid deep fermentation of new technologies successfully developed a mushroom mycelium nutrition additives, Science and Technology Commission was listed as the development of research topics. Lentinus edodes mycelium as an additive mainly used in pasta products, so that it can achieve the effect of color, smell and taste. It is an ideal nutrition food for both urban and rural residents, pure and pure alcohol, rich in nutrition and regular consumption Can play a preventive medicine, longevity effect. In addition, it can be widely used in traveling food and beverage, and has broad development prospect. Detection by the relevant departments of provinces and municipalities, with this mushroom mycelium for the production of additives in various foods, containing 18 kinds of amino acids than the total amount of ordinary food without mycelium per hundred grams high 957.91