羊肚菌的营养成分、功能和加工的研究进展  

Research Progress on Nutrient Composition,Function and Processing of Morels

作　　者：田金凤[1] 尚远宏[1] 肖宗妮 TIAN Jinfeng;SHANG Yuanhong;XIAO Zongni(College of Basic Medicine,Panzhihua University,Panzhihua 617000,China)

机构地区：[1]攀枝花学院基础医学院,四川攀枝花617000

出　　处：《食品工业科技》2024年第9期419-428,共10页Science and Technology of Food Industry

基　　金：四川省科学技术厅项目(2021YFN0101);大学生创新创业训练计划项目(202111360007)。

摘　　要：羊肚菌是一种食药兼用菌,含有丰富的蛋白质、多糖、膳食纤维和有机酸等营养成分,具有免疫调节、抗氧化、抗炎、抗肿瘤、抗疲劳和降血糖等功能,可加工成保健品、休闲食品、饮品以及调味品等产品。本文综述了近十年来羊肚菌营养成分、功能以及产品加工等方面的研究现状,旨在引导羊肚菌产业向科学与健康的方向发展。Morels(Morchella)are edible and medicinal mushrooms.It is rich in nutrient compositions such as proteins,polysaccharides,dietary fibers,and organic acids.It has functions including immune regulation,antioxidant,antiinflammatory,anti-tumor,anti-fatigue,and blood sugar reduction.It can be processed into health products,snacks,drinks,and seasonings.This article provides a comprehensive review of the research progress on nutrient compositions,functions,and product processing of morels in the past decade,aiming to guide the development of the morel industry in a scientific and healthy direction.

关 键 词：羊肚菌 营养成分 功能 产品 

分 类 号：TS209[轻工技术与工程—食品科学]