【摘要】 新鲜食用菌含水率高,采摘后加工不当或容易出现腐败、营养流失等问题。通过超微粉碎技术将食用菌原料制备成微粉,能保持较低含水量,有效延长贮藏期,减少腐烂;超微粉碎技术制备的超微粉,因其颗粒大小呈现微细化,能较大程度提升理化和功能性质。本文主要介绍食用菌微粉理化性质、应用、加工工艺,以期为食用菌微粉加工应用提供参考。更多还原

【Abstract】 Fresh edible mushroom have high moisture content, and improper or insufficient processing after picking is prone to corruption and nutrient loss.The raw materials of edible mushroom are prepared into micronized powder by ultra-fine pulverization technology, which can maintain a low water content, effectively extend the storage period and reduce decay; the ultra-fine powder prepared by the ultra-fine pulverization technology, because its particle size is miniaturized, can be greatly improved physical, chemical and functional properties.This article mainly introduces the physicochemical properties, application and processing technology of edible mushroom powder, in order to provide reference for the processing and application of edible mushroom powder.更多还原