双孢蘑菇干制技术研究进展

Research Progress of Agaricus aisporus Drying Technology

双孢蘑菇(Agaricus bisporus)是一种味道鲜美、营养丰富的食品。双孢蘑菇贮藏期较短,影响了其销售和出口。干制作为一种有效的延长双孢蘑菇贮藏期的处理方式,有利于提高干燥速率及干制品品质。本文在介绍双孢蘑菇的生产概况、传统干制方式存在的问题的基础上,探讨了预处理对双孢蘑菇干制的影响及热风联合微波干燥、微波真空干燥等分段式干制方法的研究进展,为双孢蘑菇干制技术研究提供理论参考。

Agaricus bisporus is a kind of delicious and nutritious food.The storage period of Agaricus bisporus is very short,which limits its sales and exports.Drying as an effective way to extend shelf life of Agaricus bisporus which could enhance the drying rate as well as dried mushroom quality.This paper mainly introduced production situation of Agaricus bisporus and the problems existing in the traditional drying technology. Furthermore,the effect of pretreatment on Agaricus bisporus drying and research progress of air combined microwave drying,microwave vacuum drying and so no were also discussed,which provide theoretical reference for the research of dry mushroom technology.