干燥对食用菌挥发性风味物质影响研究进展  

作　　者：王婷婷[1] 严明[1] 邓雅元[1] 杨璐敏 

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,云南昆明650221

出　　处：《科技创新导报》2019年第33期94-97,共4页Science and Technology Innovation Herald

基　　金：云南省应用基础研究计划青年项目(项目编号:2017FD039)。

摘　　要：干燥作为一种重要的加工工艺已经广泛应用于现代食品加工业,可延长货架期,降低储运成本。食用菌高蛋白、低脂肪,营养价值高,味道鲜美。但食用菌在干燥过程中,挥发性风味物质的种类、含量均会发生变化,食用菌挥发性风味物质是评价其品质的重要指标,对食用菌的开发具有重要意义。本文综述了国内干燥食用菌的方式(如热风干燥、真空冷冻干燥、微波真空干燥等)以及不同干燥方式对食用菌挥发性风味物质的影响,为开发高品质食用菌风味产品提供参考。As an important processing technology, drying had been widely used in modern food processing industry to extend shelf life and reduce storage and transportation costs. Edible Fungi is rich in protein, which has lower lipid. It has high nutritional values and tastes well. The type and content of volatile flavor substance would change while drying. Flavor is an important indicator on evaluating the qualities of edible fungi and also for the development. Domestic drying methods on edible fungi and inf luence of different drying methods(hot air drying, vacuum freeze drying, microwave vacuum drying, etc)were reviewed, which would provide a reference for developing new mushroom products.

关 键 词：干燥 食用菌 挥发性风味物质 影响 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]