食用菌液体发酵饮料研制进展  

Progress in the Development of Edible Fungi Liquid Fermented Beverage

作　　者：康林芝 何迪 袁培焯 卢彬 叶璐瑶 刘主[2] KANG Lingzhi;HE Di;YUAN Peizhuo;LU Bin;YE Luyao;LIU Zhu(School of Food Science and Technology,Shaoguan University,Shaoguan 512005,Guangdong,China;School of Biology&Agriculture,Shaoguan University,Shaoguan 512005,Guangdong,China;College of Life&Geographic Science,Kashi University,Kashi 844000,Xinjiang,China;Medical College,Shaoguan University,Shaoguan 512005,Guangdong,China)

机构地区：[1]韶关学院食品学院,广东韶关512005 [2]韶关学院生物与农业学院,广东韶关512005 [3]喀什大学生命与地理科学学院,喀什新疆844000 [4]韶关学院医学院,广东韶关512005

出　　处：《韶关学院学报》2024年第9期8-13,共6页Journal of Shaoguan University

基　　金：韶关学院科研重点项目(SZ2022KJ02);广东省教育厅普通高校重点项目(2022ZDZX2058);广东省普通高校青年创新人才类项目(2021KQNCX086)。

摘　　要：食用菌含有丰富的营养物质和生物活性成分,具有极高的营养保健价值.食用菌液体发酵饮料,作为一种新兴的保健饮品,正受到越来越多的关注.目前,对于食用菌发酵茶饮料、食用菌发酵醋饮料等保健功能饮品的研究已取得一定成果.笔者对不同食用菌液体发酵饮料的制备工艺、营养成分、风味特性以及市场前景等方面进行了分析和总结,为发酵食品产业的进一步发展提供了新的思路和方向.Edible fungi are rich in nutrients and bioactive ingredients,and have a very high nutritional and health care value.The liquid fermented beverage of edible fungi,as an emerging health beverage,is getting more and more attention.At present,some progress has been made in the research of health function drinks such as fermented tea drinks and fermented vinegar drinks.The preparation process,nutritional composition,flavor characteristics and market prospect of different edible fungi are analyzed and summarized,which provides a new idea and direction for the further development of fermented food industry.

关 键 词：食用菌 液体发酵 饮料 研究 综述 

分 类 号：S646[农业科学—蔬菜学]