食用菌功能型复合调味品的工艺开发分析

Process Development and Analysis of Functional Compound Condiment of Edible Fungi

目前,随着食品技术发展越来越成熟,调味品的品质也随之提高,市场上逐渐出现了各种质量可靠、富含多种营养成分的功能型调味品。现阶段,利用食用菌加工成功能型复合调味品的工艺有两大类,一是菌丝发酵工艺,二是浸提液工艺。基于此,将重点剖析这两类工艺的特点。

At present, with the development of food technology is more and more mature, the quality of the condiment is also improved. At this stage, the process of processing of edible fungi to compound flavoring has two categories, one is the fermentation process, the two is the extraction process. Based on this, this paper focused on the analysis of the features of the two kinds of process.