Orthogonal experiments showed that the optimum ratio of carriers for the encapsulation of mushroom flavor was 11%(w/w) swine plasma, 25%(w/w) dextrin and 1.3%(w/w) arabic gum, based on mushroom slurry weight.

• 用正交实验确定了蘑菇风味胶囊化的最佳载体配比:以蘑菇浆液重量计算:11%25(W/W)猪血浆；25%25(W/W)糊精和1.；3%25(W/W)的阿拉伯胶。