香菇不同干燥技术的研究进展  

Research Progress on Different Drying Techniques of Shiitake Mushrooms(Lentinus Edodes)

作　　者：胡如响 卢星宇 王鹏 孙东亮 HU Ruxiang;LU Xingyu;WANG Peng;SUN Dongliang(School of Mechanical Engineering,Beijing Key Laboratory of Pipeline Critical Technology and Equipment for Deepwater Oil&Gas Development,Beijing Institute of Petrochemical Technology,Beijing 102617,China)

机构地区：[1]北京石油化工学院机械工程学院,深水油气管线关键技术与装备北京市重点实验室,北京102617

出　　处：《食品科技》2021年第12期63-68,共6页Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0700200);北京石油化工学院重要科研成果培育项目(BIPTACF-002)。

摘　　要：香菇是一种营养价值较高的食用菌,具有很好的经济价值。干燥可延长香菇的储存时间,减少质量,降低贮运成本,是香菇加工的主要方法之一。为了探索开发适合缩短香菇干燥时间、提高香菇干燥品质的技术,综述了香菇单一与联合干燥技术的研究进展,并在此基础之上进行了香菇干燥技术的对比分析,旨在为香菇干燥技术的发展提供参考。Shiitake mushrooms (Lentinus Edodes) is a kind of edible fungus with high nutritional value and good economic value.Drying can prolong the storage time of shiitake mushroom,reduce the weight and lower the cost of storage and transportation,which is one of the main methods for processing shiitake mushrooms.In order to explore and develop the technology suitable for shortening the drying time and improving the drying quality,the research progress of single and combined drying technology of shiitake mushrooms was summarized.On this basis,the comparative analysis of drying technology was carried out,to provide a reference for the development of drying technology of shiitake mushrooms.

关 键 词：香菇 干燥技术 研究进展 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]