辐照在食用菌加工中的应用及其影响
Application and Influence of Irradiation in Edible Fungi Processing
DOI: 10.12677/HJAS.2019.96065, PDF,    科研立项经费支持
作者: 刘光宪, 幸胜平, 熊慧薇, 戴天放*, 徐光耀, 麻福芳：江西省农业科学院，江西 南昌
关键词: 食用菌；辐照；食品组分；保鲜；Edible Fungi； Irradiation； Food Components； Preservation
摘要: 我国食用菌产量巨大，占世界总产量的72%。近年来随着种植模式工厂化及食用菌产业扶贫政策的实施，产量还将会有大幅度提升。与此同时，随着“一荤一素一菇”的居民健康饮食理念的不断推广，食用菌的消费将呈现上升趋势，食用菌精深加工势必迎来新的发展机遇。辐照作为一种加工技术在食品行业中应用较为广泛，其中在食用菌加工中也均有应用，本文综述了国内外辐照技术在食用菌加工中的应用现状及其对食用菌组分的影响，探讨了其在食用菌加工中的应用前景，为其在食用菌加工中的进一步应用提供了参考。
Abstract: China’s edible mushroom production is huge, accounting for 72% of the world’s total output. In re-cent years, with the industrialization of planting mode and the implementation of poverty alleviation policy of edible fungus industry, the output will be greatly increased. At the same time, with the continuous promotion of the healthy diet concept of “one meat, one vegetable and one mushroom”, the consumption of edible fungi will show an upward trend, and the intensive processing of edible fungi will inevitably usher in new development opportunities. Irradiation is widely used in food industry as a processing technology, and it is also used in edible fungi processing. This paper summarizes the application status of irradiation technology in edible fungi processing at home and abroad and its influence on edible fungi components, and discusses its application prospect in edible fungi processing, which provides a reference for its further application in edible fungi processing.
文章引用：刘光宪, 幸胜平, 熊慧薇, 戴天放, 徐光耀, 麻福芳. 辐照在食用菌加工中的应用及其影响[J]. 农业科学, 2019, 9(6): 438-443. https://doi.org/10.12677/HJAS.2019.96065

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