King Oyster, Eryngii · 2007 · Patent
Low relevanceMUSHROOM BEVERAGE MANUFACTURE AND THE METHOD
Pleurotus eryngii
Key points
- Provided are a method for preparing a mushroom beverage to prevent the loss or breakage of the nutrient of mushroom and to remove the greasy and slightly bitter taste of mushroom itself, and a mushroom beverage prepared by the method
- The mushroom beverage comprises 1 0.3 parts by weight of Phellinus linteus 2 0.5 parts by weight of Agaricus blazei 10 5 parts by weight of Lentinus edodes 15 5 parts by weight of Pleurotus eryngii 30 10 parts by weight of Flammulina velutipes 5 3 parts by weight of Pleurotus ostreatus Kummer 3 1 parts by weight of Agaricus bisporus (Lange) Imbach 1 0.3 parts by weight of a radish 2 0.5 parts by weight of a garlic 5 3 parts by weight of a jujube 1 0.3 parts by weight of cheonggukjang(thick soybean paste) 5 3 parts by weight of water and 20 10 parts by weight of a fruit juice
From the paper
Abstract
Provided are a method for preparing a mushroom beverage to prevent the loss or breakage of the nutrient of mushroom and to remove the greasy and slightly bitter taste of mushroom itself, and a mushroom beverage prepared by the method. The mushroom beverage comprises 1 0.3 parts by weight of Phellinus linteus 2 0.5 parts by weight of Agaricus blazei 10 5 parts by weight of Lentinus edodes 15 5 parts by weight of Pleurotus eryngii 30 10 parts by weight of Flammulina velutipes 5 3 parts by weight of Pleurotus ostreatus Kummer 3 1 parts by weight of Agaricus bisporus (Lange) Imbach 1 0.3 parts by weight of a radish 2 0.5 parts by weight of a garlic 5 3 parts by weight of a jujube 1 0.3 parts by weight of cheonggukjang(thick soybean paste) 5 3 parts by weight of water and 20 10 parts by weight of a fruit juice.
Citation
CHO KEA YEON (2007). MUSHROOM BEVERAGE MANUFACTURE AND THE METHOD.
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