食用菌超细粉体技术及发展趋势  

The Ultrafine Grinding Technology and Development Trend of Edible Mushrooms

作　　者：武文璇 孔凡祝 李寒松 赵峰 李青 WU Wenxuan;KONG Fanzhu;LI Hansong;ZHAO Feng;LI Qing(Shandong Academy of Agricultural Machinery Sciences（Jinan 250100)

机构地区：[1]山东省农业机械科学研究院,济南250100

出　　处：《食品工业》2018年第8期258-262,共5页The Food Industry

摘　　要：食用菌是高蛋白低脂肪的有机食物,将其加工成超细粉可显著提高其生物活性和有效成分的利用率,更宜于贮存。该文对食用菌干式粉体加工展开论述,主要从干燥技术、制备技术和分级技术三个关键方面对食用菌超细粉体技术的现状及存在的问题进行了讨论,针对现有问题提出了一些建议并对食用菌粉体技术未来发展方向进行了展望,期望对食用菌超细粉体技术的研究与开发提供一定的参考。Edible mushrooms are organic food with high protein and low fat. Obviously, if they are processed into superfine powders which are easier to store, their bioactivity will be higher and the utilization of the effective constituents will be improved. The study mainly discusses how to make edible mushrooms into dry powders. To be specific, elaborate on the status quo and existing problems during the process of making edible mushrooms into superfine powders from the perspectives of drying technology, preparation technology and classification technology. Besides, provide some suggestions for the existing problems and an outlook of the future of the powder technology of edible mushrooms. In conclusion, hope to offer some references for the research and development of the superfine powder technology of edible mushrooms.

关 键 词：食用菌 超细粉体技术 干式粉碎 发展趋势 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]