香菇速溶调味品研制与评价  

Development and Evaluation of Shiitake Mushroom Seasoning

作　　者：王凤 WANG Feng(Ordos Disease Prevention and Control Center,Ordos 017100,China)

机构地区：[1]鄂尔多斯市疾病预防控制中心,内蒙古鄂尔多斯017100

出　　处：《现代食品》2024年第16期108-111,共4页Modern Food

摘　　要：香菇作为重要的食用菌之一,因其风味独特、营养丰富,深受消费者喜爱。但是目前香菇精深加工仍然存在产品种类单一的问题。针对上述问题,本文主要研究了香菇可溶性固形物的热水浸提工艺及速溶调味产品的开发,以提高香菇的综合利用价值。As one of the important edible mushrooms,shiitake mushrooms are deeply loved by consumers due to their unique flavor and rich nutrition.However,the problem of a relatively single variety of deep processed shiitake mushroom products still exists.In response to the above issues,this article mainly studies the hot water extraction process of soluble solids in shiitake mushrooms and the development of instant seasoning products to improve the comprehensive utilization value of shiitake mushrooms.

关 键 词：香菇 浸提优化 配方优化 速溶性 

分 类 号：S759.81[农业科学—森林经理学]