The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.

利用现代品工程新技术-超微粉技术将姬松茸子实体粉碎,使其组织度破,提了多糖的溶出率。