摘要
食药用菌中富含多种营养和活性成分,应用液体发酵技术可获得品质稳定、产量可控的功能性原料。文章总结了食药用菌液体发酵产品在食品领域中的应用现状,以及食药用菌液体发酵产品在食品领域的相关规定,并对食药用菌液体发酵原料在食品领域推广应用、相关规定的完善和未来加工产品开发的应用前景进行了展望。
Edible and medicinal fungi are rich in various nutrients and active ingredients,and functional raw materials with stable quality and controllable yield can be obtained by liquid fermentation technology.This paper summarizes the application status of liquid fermentation technology of edible and medicinal fungi and the related regulations of liquid fermentation products of edible and medicinal fungi in food industry.With the improvement of regulations and popularization of liquid fermentation of edible and medicinal fungi in food industry,it is expected to have a bright future for related products development.
作者
颜梦秋
刘艳芳
唐传红
冯杰
张劲松
YAN Mengqiu;LIU Yanfang;TANG Chuanhong;FENG Jie;ZHANG Jingsong(Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;National Engineering Research Center of Edible Fungi,Shanghai 201403,China;Key Laboratory of Edible Fungi Resources and Utilization〔South〕,Ministry of Agriculture and Rural Affairs,Shanghai 201403,China)
出处
《食品与机械》
CSCD
北大核心
2023年第8期227-233,240,共8页
Food and Machinery
基金
现代农业产业技术体系专项资金资助(编号:CARS-20)
上海市现代农业产业技术体系(编号:沪农科产字[2022]第9号)
上海市农业科学院卓越团队建设计划(编号:2022A-03)
上海市农业科学院攀高计划(编号:2022-2024)。
关键词
食药用菌
液体发酵
功能性食品
进展
新食品原料
edible and medicinal fungi
liquid fermentation
functional food
progress
new food raw materials
