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食用菌微粉性质及工艺应用

陈丽潇,秦光明,向世标,陈详,李评,常堃, 李靓靓,谢菊英,李慧

Modern Food（2021）

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Abstract
新鲜食用菌含水率高,采摘后加工不当或容易出现腐败、营养流失等问题.通过超微粉碎技术将食用菌原料制备成微粉,能保持较低含水量,有效延长贮藏期,减少腐烂;超微粉碎技术制备的超微粉,因其颗粒大小呈现微细化,能较大程度提升理化和功能性质.本文主要介绍食用菌微粉理化性质、应用、加工工艺,以期为食用菌微粉加工应用提供参考.
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