食用菌的保藏加工方法研究进展

Development of Preservation Processing Methods of edible Mushrooms

指出了食用菌作为可以食用其子实体的大型真菌,具有"低糖、低盐、低脂肪、高蛋白"的特点,对改善人类食物结构,提高人体免疫功能有很大的作用,针对野生食用菌的保鲜技术方式等方面的研究进展进行了综述,为今后研究新的保鲜贮藏技术提供文献支持。

The edible mushrooms are macro fungi which fruiting body can be eaten by people, and they are called,natural green food for they have features of ＂low sugar, low salt, low fat, high protein＂ . Besides, the edible mushrooms play significant roles for the new trend of modern food which to improve the human food structure and improve the body＇s immune function. However, the fresh mushrooms are easy to be- come aging and bad during transportation, their qualities are affected and their shlf lives are shortened This paper reviews the development of preservation processing methods of wild mushrooms, so as to provide documentary evidences for the future research on the new storage technology of edible mushrooms.