評論
打印
How Mushrooms Can Erase Bitterness From Your Coffee
有一種蘑菇讓咖啡不再苦
Coffee or arugula without a hint of bitterness — it may sound improbable, but sugar has found a new rival in mushrooms.
咖啡或者芝麻菜將不會有苦味，這聽起來不可思議，但是食用糖的確迎來了一個勁敵，即蘑菇中的一種成分。
With several patents issued, MycoTechnology, a Denver startup,
位于美國丹佛的MycoTechnology食品公司已成功申請下幾項專利，
is using proprietary strains of mushrooms to remove the bitterness from foods and improve the flavor of all manner of products, from coffee to tea to chocolate.
現(xiàn)在這家公司正利用蘑菇所含的這種特殊糖分去除食品中的苦味從而大大改善咖啡，茶，巧克力等食物口味。
In a recent announcement, MycoTechnology says this mushroom-based, food-grade powder can be sprinkled into anything to inhibit the reception of bad tastes to make them more palatable.
在最近的一份聲明中，MycoTechnology公司表示以蘑菇加工制作的可食用粉料可以直接撒到任何食物上，通過抑制一些不好的味道而讓食物更加可口。
If a legitimate scientific discovery, this new product would be the first universal bitter blocker of its kind.
如果這項發(fā)明被列為合法科學發(fā)明的話，這種蘑菇將成為菌類里第一種萬能苦味屏蔽劑。
