BEVERAGE PRODN. MAKING USE OF FRESH MUSHROOM

Fresh Xianggu mushroom is taken as raw material and subjected to the procedures of enzymolysis, fragrance-producing, primary liq.-extracting, blending with other ingredients, under appropriate conditions to prepare a series of beverage having Xianggu mushroom nutrients and flavour. The beverage thus...

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Bibliographische Detailangaben
Hauptverfasser:	CHEN XINGCAI, ZHENG SHENGXIANG, PAN ZIWU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Fresh Xianggu mushroom is taken as raw material and subjected to the procedures of enzymolysis, fragrance-producing, primary liq.-extracting, blending with other ingredients, under appropriate conditions to prepare a series of beverage having Xianggu mushroom nutrients and flavour. The beverage thus prepd. is fragrant, palatable and rich in nutrients due to 15 kinds of amino-acid contained which are necessary for human. It is characterized by simple prodn. process, abundant raw material source and applicability for factories having general beverage productive capacity.