食药用菌液体发酵产品在食品领域应用进展  

Application progress of liquid fermentation products of edible and medicinal fungi in food industry

作　　者：颜梦秋[1,2,3] 刘艳芳 唐传红[1,2,3] 冯杰 张劲松[1,2,3] YAN Mengqiu;LIU Yanfang;TANG Chuanhong;FENG Jie;ZHANG Jingsong(Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;National Engineering Research Center of Edible Fungi,Shanghai 201403,China;Key Laboratory of Edible Fungi Resources and Utilization〔South〕,Ministry of Agriculture and Rural Affairs,Shanghai 201403,China)

机构地区：[1]上海市农业科学院食用菌研究所,上海201403 [2]国家食用菌工程技术研究中心,上海201403 [3]农业农村部南方食用菌资源利用重点实验室,上海201403

出　　处：《食品与机械》2023年第8期227-233,240,共8页Food and Machinery

基　　金：现代农业产业技术体系专项资金资助(编号:CARS-20);上海市现代农业产业技术体系(编号:沪农科产字[2022]第9号);上海市农业科学院卓越团队建设计划(编号:2022A-03);上海市农业科学院攀高计划(编号:2022-2024)。

摘　　要：食药用菌中富含多种营养和活性成分,应用液体发酵技术可获得品质稳定、产量可控的功能性原料。文章总结了食药用菌液体发酵产品在食品领域中的应用现状,以及食药用菌液体发酵产品在食品领域的相关规定,并对食药用菌液体发酵原料在食品领域推广应用、相关规定的完善和未来加工产品开发的应用前景进行了展望。Edible and medicinal fungi are rich in various nutrients and active ingredients,and functional raw materials with stable quality and controllable yield can be obtained by liquid fermentation technology.This paper summarizes the application status of liquid fermentation technology of edible and medicinal fungi and the related regulations of liquid fermentation products of edible and medicinal fungi in food industry.With the improvement of regulations and popularization of liquid fermentation of edible and medicinal fungi in food industry,it is expected to have a bright future for related products development.

关 键 词：食药用菌 液体发酵 功能性食品 进展 新食品原料 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]