我国食用菌汤类产品研究进展

摘要

Edible fungi is not only delicious, but also has high nutritional value and medicinal value,and soup products processing is more and more favored by consumers. Developing soup products with the flavor components of edible fungi will provide a new direction for the development of edible fungus industry.And the soup products is of great significance for the deep processing of edible fungi. We mainly introduce processing technology,flavor substances, storage stability and the application prospects of Chinese edible mushroom soup products. It will lay the foundation for edible fungi to give full play to the nutritional value of edible fungi, increase the added value of edible fungus products and realize the ecological value and the ornamental value.%食用菌不仅味道鲜美,而且还具备较高的营养价值和药用价值,其加工的汤类产品越来越受消费者的喜爱.利用食用菌独特的风味物质成分,开发天然食用菌汤类产品将为食用菌产业提供新的发展方向,汤类产品的发展对食用菌的精深加工具有重要的意义.该文主要阐述了我国食用菌汤类产品的发展情况、加工技术、风味物质、贮藏稳定性以及发展前景等.为充分发挥食用菌营养价值,提高食用菌产品的附加值,实现食用菌的社会价值和经济价值奠定基础.