食用菌调味油加工技术研究进展  

Research Progress of Processing Technology of Edible Fungi Flavoring Oil

作　　者：杨宁 罗晓莉[2] 张微思[2] 孙达锋[2] 吴素蕊[2] 张沙沙[2] YANG Ning;LUO Xiao-li;ZHANG Wei-si;SUN Da-feng;WU Su-rui;ZHANG Sha-sha(Yunnan Academy of Edible Fungi Industry Development,Kunming 650221,China;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650221,China)

机构地区：[1]云南省食用菌产业发展研究院,云南昆明650221 [2]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：《中国食用菌》2022年第8期71-75,共5页Edible Fungi of China

基　　金：云南省重大科技专项计划项目课题(202002AE320003,202002AE320003-04);云南省科技人才与平台计划(202005AE160001)。

摘　　要：食用菌含有丰富的营养物质及呈味、呈鲜物质。因目前食用菌保藏困难,且受加工技术和传统饮食习惯的制约,多以鲜品为主,加工率较低,附加值不高。将食用菌加工成食用菌调味油可充分利用食用菌的营养物质及呈鲜、呈味物质,保留食用菌的营养成分及自身香气。通过阐述食用菌调味油的传统加工工艺及创新加工工艺,并对加工方法进行分类,分析不同方法的优缺点及技术关键点,以期为食用菌调味油加工技术的创新提供参考依据。Edible fungi are rich in nutrients,taste and freshness.At present,it is difficult to preserve edible fungi,and it is restricted by processing technology and traditional dietary habits.Thus,most products are fresh,with low processing rate and low added value.Processing edible fungi into edible fungi flavoring oil can make full use of edible fungi nutrients and fresh taste substances,retain the nutritional composition of edible fungi and its own aroma.The traditional and innovative processing technology of edible fungi flavoring oil were described,the processing methods were classified,and the advantages and disadvantages of different methods,as well as key technical points were analyzed.It is hoped to provide reference for the innovation of edible fungi flavoring oil processing technology.

关 键 词：食用菌 调味油 风味物质 加工技术 

分 类 号：S646.9[农业科学—蔬菜学]