摘要
预制菜是现在食品行业的一大热点,有着广阔的发展前景.食用菌营养丰富、味道鲜美、具有多种生物活性物质,是制作预制菜的优良原料.文章系统综述了食用菌预制菜加工中预处理、调味、预熟制、杀菌、冷却等关键工艺,并对食用菌预制菜加工存在的食品安全、感官品质和营养品质、原辅料质量和加工过程控制、加工技术及包装等问题进行了深入分析,进一步展望了食用菌加工预制菜的广阔前景和发展趋势,以期为食用菌预制菜加工研究提供借鉴.
Abstract
In the food industry,prepared dishes are very popular and have great potential for growth.Edible mushrooms make a great raw material for prepared dishes since they are flavorful,nutrient-rich,and contain a range of physiologically active ingredients.The article systematic review the essential steps involved in processing edible mushroom prepared dishes,including pre-treatment,flavoring,pre-cooked,sterilization,and cooling.Concurrently,the processing of edible mushroom prepared dishes was deeply analyzed with respect to the problems pertaining to food safety,sensory quality and nutritional quality,raw and auxiliary material quality,processing process control,processing technology and packaging.The article also further prospects for the broad prospects and research trends in the processing of edible mushroom prepared dishes,in order to provide references for the research on the processing of edible mushroom prepared dishes.
基金项目
湖北省乡村振兴科技支撑项目(2022BBA144)
武汉工程大学第十五届研究生教育创新基金项目(CX2023170)
NETL
NSTL
万方数据