主料：素火腿，芦笋，胡萝卜，蟹味菇，竹荪。
Ingredients: Vegetarian "Ham", asparagus, carrot, beech mushrooms, bamboo fungus.
本研究为进一步开发、研制竹荪营养食品提供了基础资料和理论依据。
The research provides basic material and scientific theoretical basis for food processing of Dictyophora indusia...
配料：纯净水、香菇、白灵菇、竹荪、虎奶菇、甘草、红枣、冰糖、低聚糖。
Ingredients: purified water, champignon, bailing mushroom, Bamboo shoots, Pleurotus tuber-regium, LiquoricRoot, red jujube, sugar candy, oligosaccharides.
成品酒口感佳，营养丰富，含竹荪多糖、番茄红素等生物活性物质，具有多种功效。
The product wine had good taste and rich nutrition and it contained bioactive substances such as polysaccharide and lycopene.
通过对政策及对原辅料的了解，在市场调查的基础上，完成了营养型竹荪酒的开发和生产。
Through deep understanding of relative policies and the knowledge of raw materials and auxiliary materials, nutritional bam-boo shoot wine was developed and produced based upon market investigation.
摘要 ： 首次以棘托竹荪菌盖为原料，通过单因素试验和正交试验，研究菌盖蛋白最佳提取工艺；
Abstract : Using Dictyophora echinovolvata pileus as the raw material, the optimal extraction process of protein was studied by single factor and orthogonal experiments.
系统分析和比较不同食用竹荪种类的营养成分，可为其精深加工和食用菌营养剂的开发提供理论依据。
Moreover, a systematic and quantitative nutritional and safety assessment of four edible species is also important to promote their intensive processing.
系统分析和比较不同食用竹荪种类的营养成分，可为其精深加工和食用菌营养剂的开发提供理论依据。
Moreover, a systematic and quantitative nutritional and safety assessment of four edible species is also important to promote their intensive processing.
应用推荐