食用菌超细粉体技术及发展趋势_武文璇.pdfVIP

专题论述 食用菌超细粉体技术及发展趋势 武文璇，孔凡祝* ，李寒松，赵峰，李青 山东省农业机械科学研究院（济南 250100） 摘 要 食用菌是高蛋白低脂肪的有机食物, 将其加工成超细粉可显著提高其生物活性和有效成分的利用率, 更宜 于贮存。该文对食用菌干式粉体加工展开论述, 主要从干燥技术、制备技术和分级技术三个关键方面对食用菌超 细粉体技术的现状及存在的问题进行了讨论, 针对现有问题提出了一些建议并对食用菌粉体技术未来发展方向进 行了展望, 期望对食用菌超细粉体技术的研究与开发提供一定的参考。 关键词 食用菌; 超细粉体技术; 干式粉碎; 发展趋势 The Ultrafine Grinding Technology and Development Trend of Edible Mushrooms WU Wenxuan, KONG Fanzhu*, LI Hansong, ZHAO Feng, LI Qing Shandong Academy of Agricultural Machinery Sciences (Jinan 250100) Abstract　Edible mushrooms are organic food with high protein and low fat. Obviously, if they are processed into superfine powders which are easier to store, their bioactivity will be higher and the utilization of the effective constituents will be improved. The study mainly discusses how to make edible mushrooms into dry powders. To be specific, elaborate on the status quo and existing problems during the process of making edible mushrooms into superfine powders from the perspectives of drying technology, preparation technology and classification technology. Besides, provide some suggestions for the existing problems and an outlook of the future of the powder technology of edible mushrooms. In conclusion, hope to offer some references for the research and development of the superfine powder technology of edible mushrooms. Keywords　edible mushrooms; ultrafine grinding technology; dry crushing; development trend 食用菌富含人体必需氨基酸，是高蛋白低脂肪 高人体免疫力有重要作用[2] 。但是食用菌的保鲜期较 的有机食物[1] ，对改善膳食结构，促进营养平衡和提 短，无法长期贮存，利用超细粉体技术对食用菌进行 业的发展，从而形成产业集群，这种产业的密集化发 此带动农村居民收入水平的提高；食品产业的发展会 展无疑会在一定程度上扩大就业，从而为农村居民提 在一定程度上扩大农村就业，为农村居民收入水平的 供更多的就业机会。众所周知，就业是保证劳动收入