[1]潘春磊,盛春鸽,黄文,等.食用菌保健功能及产品开发技术研究进展[J].北方园艺,2014,38(15):197-200.
　PAN Chun-lei,SHENG Chun-ge,HUANG Wen,et al.Advances on Healthful Function and Processing Technology of Edible Mushroom[J].Northern Horticulture,2014,38(15):197-200.
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食用菌保健功能及产品开发技术研究进展

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第38卷 期数: 2014年15期 页码: 197-200 栏目: 出版日期: 2014-08-15
Title:
Advances on Healthful Function and Processing Technology of Edible Mushroom
文章编号:
1001-0009(2014)15-0197-04
作者:
潘春磊1; 盛春鸽1; 黄文2; 倪淑君3; 张海峰3; 王延锋1
1.黑龙江省农业科学院 牡丹江分院，黑龙江 牡丹江 157041；
2.华中农业大学 食品科技学院，湖北 武汉 430070；
3.黑龙江省农业科学院 畜牧研究所，黑龙江 哈尔滨 150086
Author(s):
PAN Chun-lei1; SHENG Chun-ge1; HUANG Wen2; NI Shu-jun3; ZHANG Hai-feng3; WANG Yan-feng1; ZHANG Shuai1; XU De-hai1
1.Mudanjiang Branch，Heilongjiang Academy of Agricultural Sciences,Mudanjiang，Heilongjiang 157041;
2.College of Food Science and Technology，Huazhong Agriculture University,Wuhan,Hubei 430070；
3.Animal Husbandry Institute，Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150086
关键词:
食用菌; 功能性食品; 深加工技术
Keywords:
edible mushroom; functional food; processing technology
分类号:
S646
文献标志码:
A
摘要:
食用菌产业既是一项集经济效益、生态效益和社会效益于一体的短平快农村经济发展项目，又是一类有机、营养、保健的绿色食品。因此发展食用菌产业符合人们消费增长和农业可持续发展的需要，是农民快速致富的有效途径。现对食用菌抗肿瘤、抗菌、抗病毒、降血压、健胃、助消化等保健功能进行综述，并对食用菌的休闲食品、功能性食品、调味品、化妆品等产品研发方向及冷冻干燥保鲜技术、液体深层发酵技术、超细粉体技术、微胶囊技术、超临界液体萃取技术等进行了阐述；并展望了食用菌作为功能性食品广阔的开发前景。
Abstract:
Bacteria industry is with both a set of economic,ecological and social benefits in one of the fast track economic development projects in rural areas,but also a kind of organic,nutrition,health green food.Therefore,the development of the mushroom industry fits people’s needs and consumption growth in the sustainable development of agriculture,it is an effective way to get rich quick for farmers.The mushroom anti-tumor,anti-bacterial,anti-viral,lowering blood pressure,stomach,aid digestion and other health functions were summarized in this paper,and mushroom snack foods,functional foods,spices and cosmetics product development direction and freeze-dried preservation technology,liquid submerged fermentation technology,ultra-fine powder technology,microencapsulation technology,supercritical fluid extraction techniques were described；and prospects mushroom broad development prospects as a functional food.

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备注/Memo

第一作者简介：潘春磊（1985-），男，本科，研究实习员，研究方向为食用菌遗传育种及产品精深加工。E-mail:mdjnkysyjpcl@163.com.

责任作者：王延锋（1973-），男，博士，研究员，研究方向为食用菌栽培育种及产品精深加工。E-mail:mdjnks@126.com.
基金项目：国家公益性行业(农业)科研专项资助项目 （201303080）。

更新日期/Last Update: 2014-09-21