香菇酱加工及基于香菇属物种多样性分析及其产品经济效益  

Processing of Lentinus edodes Sauce and Analysis of Lentinus edodes Species Diversity and Its Product Economic Benefits

作　　者：陈菲[1] 张春慧[2] CHEN Fei;ZHANG Chun-hui(College of Architectural Engineering,Henan Quality Polytechnic,Pingdingshan 467000,China;School of Management,Guangdong University of Technology,Guangzhou 510520,China)

机构地区：[1]河南质量工程职业学院建筑工程学院,河南平顶山467000 [2]广东工业大学管理学院,广州510520

出　　处：《中国调味品》2021年第12期111-113,140,共4页China Condiment

基　　金：平顶山市社科联课题(191101)。

摘　　要：香菇属真菌是我国著名的食药用真菌,具有丰富的维生素、氨基酸、粗纤维和香菇多糖,能够降血糖、降胆固醇、抑制动物血栓和预防佝偻病等多种生物学功能。我国香菇物种资源丰富,目前利用的资源相对较少。该研究利用物种基因亲缘关系分析,挖掘我国潜在可开发的香菇物种,同时,对目前已经进行开发利用的香菇酱加工工艺进行优化,旨在为香菇产业的发展和香菇属资源的开发利用提供理论基础。Lentinus edodes is a famous edible and medicinal fungus in our country,it is rich in vitamins,amino acids,crude fiber and Lentinus edodes polysaccharides,which can reduce blood sugar and cholesterol,inhibit animal thrombosis and prevent rickets and other biological functions.Lentinus edodes species resources are abundant in China,but relatively few resources have been utilized.In this study,the potential Lentinus edodes species in China are explored by analyzing the genetic relationship of species,and the processing technology of Lentinus edodes sauce is optimized,aiming to provide a theoretical basis for the development of Lentinus edodes industry and the development and utilization of Lentinus edodes resources.

关 键 词：香菇 产品 资源 香菇酱 加工工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]