? ? ?【福建科人生物科技有限公司】成立于2010年，是一家福建省大力扶持的高科技龍頭企業(yè)?？迫松镏饕铝μ烊划a(chǎn)物加工生產(chǎn)，生物活性成分提取、純化以及中藥原料藥的研發(fā)、生產(chǎn)和銷售，為企業(yè)量身定制所需不同規(guī)格的優(yōu)質(zhì)系列產(chǎn)品?？迫松锏募夹g(shù)團(tuán)隊(duì)以園藝學(xué),食品科學(xué)與工程,生物醫(yī)學(xué)和化學(xué)工程為科學(xué)依托,聯(lián)合【閩南師大】共同創(chuàng)建了五個(gè)實(shí)驗(yàn)室,并充分發(fā)揮其人才優(yōu)勢,整合吸收優(yōu)秀的專業(yè)科研人才。是【國家發(fā)改委--閩南師大】2011年 ”十二五“ 國家科技計(jì)劃項(xiàng)目以及國內(nèi)非轉(zhuǎn)基因食品菌菇栽培國家示范基地，2012年福建“片仔廣藥業(yè)”正式加盟成為公司的戰(zhàn)略合作伙伴?？迫说南盗挟a(chǎn)品廣泛應(yīng)用于食品、保健品、化妝品、食品添加劑及藥品等領(lǐng)域。公司秉承“科技以人為本，健康源于天然”的理念，為社會提供更多優(yōu)質(zhì)、健康、天然無污染的功能性食品原料，為人類的健康事業(yè)作出貢獻(xiàn)。
? ? ??雙孢蘑菇湯是國際上公認(rèn)的六大健康飲料之一，科人生物公司生產(chǎn)的雙孢蘑菇湯粉源自世界雙孢蘑菇主產(chǎn)區(qū)—中國福建漳州，精選符合GAP標(biāo)準(zhǔn)原料，利用美拉德反應(yīng)技術(shù)將非轉(zhuǎn)基因天然雙孢蘑菇湯汁濃縮，再采用現(xiàn)代先進(jìn)的機(jī)械分離和真空凍干等自主創(chuàng)新技術(shù)，生產(chǎn)出卓越品質(zhì)的雙孢蘑菇湯粉產(chǎn)品。
本產(chǎn)品具有如下特點(diǎn):
1.采用真空凍干技術(shù)，保持蘑菇原始口感和芳香。解決了傳統(tǒng)生產(chǎn)中噴霧干燥高溫所造成產(chǎn)品風(fēng)味物質(zhì)的流失、營養(yǎng)物質(zhì)的分解和變性的缺點(diǎn)。
2.從純凈蘑菇湯汁中提取, 不添加任何其他物質(zhì)。避免了采用噴霧干燥為避免焦化需添加糊精（用量一般占產(chǎn)品50%），其產(chǎn)品的純度和價(jià)值較差等問題。
3.企業(yè)自主創(chuàng)新的核心技術(shù)，使產(chǎn)品重金屬、微生物含量均低于國家規(guī)定的限量標(biāo)準(zhǔn)，同時(shí)風(fēng)味物質(zhì)和營養(yǎng)物質(zhì)含量增加。產(chǎn)品極易水溶，水溶液澄清無任何雜質(zhì)和渾濁現(xiàn)象。
4.本產(chǎn)品廣泛用于各類方便食品中?？勺鳛楦呒墵I養(yǎng)食品直接沖泡食用，特別適合兒童、孕婦、老人等對調(diào)味和營養(yǎng)要求較高的人群。
Agaricus bisporus?soup powder?
It?is one of the six health drinks which were internationally recognized, produced by Zhangzhou Biotechnology Development Co., Ltd.,?is?from?Agaricus bisporus?the main production areas of the world - China, Zhangzhou, Fujian. Its raw materials?was selected?by GAP standards.?By the use of Maillard Reaction, the?non-genetically modified natural mushroom soup was concentrated. Then mushroom soup products?with excellent quality?were gotten by the use of modern advanced mechanical separation and vacuum freeze drying innovative technologies.
This product has the following characteristics:
1. Vacuum freeze-drying technology?maintain the original taste and aromatic of mushroom. It also d?spray drying loss of flavor substances, decomposition and nutrient variability shortcomings by high temperature.
2. Extracted from pure mushroom soup, it does?not add any other substances. It maximum extent?avoid the?low?purity and value of the products.?Oppositely,?if by the use of spray drying ,it should add dextrin to avoid coking, and the amount of dextrin usually accounts for 50% of products.
3.With the?core technology of independent innovation,?the heavy metals?and microbial content?of the products?were lower than national standard. It also maintains the state, flavor and nutrient?of Agaricus bisporus.?Products easily solubled?in aqueous solution without any impurities and?clarify the turbidity.
4. This products?were?widely used in various convenience foods. It can be used as a direct brewing high consumption of nutritious foods, especially for children, pregnant women, the elderly and other people?who are?high on the flavor and nutritional.
