大球盖菇干制加工技术  

Techniques of Drying Processing for Stropharia Rugoso-Annalata

作　　者：常堃[1] 向世标 李慧[1] 龚钰华[2] 陈丽潇 谢菊英[1] CHANG Kun;XIANG Shi-biao;LI Hui;GONG Yu-hua;CHEN Li-xiao;XIE Ju-ying(Shiyan Academy of Agricultural Sciences,Shiyan 442000,Hubei,China;Huazhong Agricultural of University,Wuhan 430070,Hubei,China)

机构地区：[1]十堰市农业科学院,湖北十堰442000 [2]华中农业大学,湖北武汉430070

出　　处：《江苏调味副食品》2022年第2期27-29,共3页Jiangsu Condiment and Subsidiary Food

基　　金：2019年湖北省技术创新专项“秦巴山区珍稀食用菌冬闲田种植试验与示范”(2019ABB089);2022年揭榜制粮食科技项目“基于地方特色的高品质营养挂面”(2021kjcx-08)。

摘　　要：大球盖菇是联合国粮农组织向发展中国家推荐栽培的食用菌之一,具有栽培技术简单、菌丝生长旺盛、抗杂能力强、生产周期短、生物转化率高、生产成本低等特点。介绍大球盖菇干制加工技术,包括菇体处理、干制方法等,以期为提高大球盖菇的经济效益提供技术依据。Stropharia rugoso-annulata is one of the edible fungi recommended by the United Nations Food and Agriculture Organization(FAO)to cultivate in developing countries.It has the characteristics of simple cultivation technique,vigorous mycelium growth,strong anti-hybridization ability,short production cycle,high biological conversion rate and low production cost.In order to provide technical basis for improving economic benefit of mushroom,the drying and processing technology of mushroom body were introduced in this paper.

关 键 词：大球盖菇 干制 烘干机 

分 类 号：TS205.1[轻工技术与工程—食品科学]