摘要
香菇是药食两用的食用菌,具有极高的营养价值和保健功能,随着乡村振兴的全面推进,香菇种植及加工产业得到了快速发展,香菇也成了功能性食品申报中常见的原料。对香菇的营养成分、功效因子、香菇加工的普通食品、功能性食品、香菇食品质量标准及安全控制等内容进行了综述,为香菇产业的可持续发展提供参考。
Mushrooms are edible mushrooms used for both medicine and food,has extremely high nutritional value and health functions,with the advancement of poverty alleviation and prosperity towards a moderately prosperous society,the mushroom cultivation and processing industry has developed rapidly,mushrooms have also become a common ingredient in functional food declaration.This article summarized the nutritional components of shiitake mushrooms,efficacy factor,ordinary food processed with shiitake mushrooms,functional food,quality standards and safety control of shiitake mushroom food,provided reference for the sustainable development of the mushroom industry.
作者
杨杰
徐爱东
YANG Jie;XU Aidong(Agricultural Comprehensive Service Center of Shimenshan Town,Qufu,Shandong 273100,China;School of Life Science and Engineering,Ji'ning University,Qufu,Shandong 273100,China)
出处
《农产品加工》
2024年第20期98-103,共6页
Farm Products Processing
关键词
香菇
功效因子
普通食品
功能性食品
食品标准
mushroom
efficacy factor
ordinary food
functional foods
food standards
