食用菌发酵食品的研究进展

关颖贤; 冮洁; 潘玲; 薛晨光

doi:10.13386/j.issn1002-0306.2022080181

食用菌发酵食品的研究进展

doi: 10.13386/j.issn1002-0306.2022080181

大连民族大学生命科学学院，辽宁大连 116605

基金项目: 大连民族大学·铜仁科学院联合科研项目（2019110057）；大连民族大学服务国家战略专项项目（2020fwgj020）。

详细信息

作者简介:
关颖贤（1998−），男，硕士研究生，研究方向：食用菌功能食品研发，E-mail：2423207202@qq.com

通讯作者:
冮洁（1965−），女，博士，教授，研究方向：食品生物技术，E-mail：gangjie@dlnu.edu.cn

中图分类号: TS201.4
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- 文章访问数: 14
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- 被引次数: 0
出版历程
- 收稿日期: 2022-08-18
- 刊出日期: 2023-05-15

Research Progress on Fermented Food by Edible Fungi

College of Life Sciences, Dalian Minzu University, Dalian 116605, China

摘要

摘要: 食用菌中含有丰富的营养物质和生物活性成分，具有极高的营养保健价值。食用菌菌丝体所含的营养成分及功效与子实体相似，而其发酵工艺简单、生长周期短、原料使用广泛、易于规模化生产且没有季节限制，更易于实现工业化生产。食用菌发酵食品是一种新型的功能性食品，菌丝体在基质中发酵能使代谢活性物质增加，在提高其营养价值的同时赋予其独特的保健功效。本文总结了以灵芝、蛹虫草、羊肚菌和香菇等食用菌为菌种的发酵食品的种类及发酵方式，对食用菌发酵制备复合米、面包、面条、馒头、饼干、杂粮粉、茶、酒、乳、功能饮料、酱油、食醋等产品的生产工艺与特点进行了综述，并对食用菌发酵食品的理论研究、工艺创新、产业化应用进行展望，旨在为食用菌的精深加工及食用菌功能食品的开发提供参考。
- 食用菌 /
- 菌丝体 /
- 发酵 /
- 功能性食品 /
- 研究进展
Abstract: Edible fungi contain rich nutrients and bioactive components, processing high presumed health-promoting properties. The nutrient composition and efficacy of edible fungi mycelium are similar to those of fruiting body. However, mycelium is easier to be fermented on a large scale for industrial production because of its relatively simple fermentation process, short growth cycle, extensive usage of raw materials, and high scalability for large-scale production without seasonal restrictions. Meanwhile, edible-fungal fermented foods constitute a new type of functional product since the fermentation of mycelium in the substrate can increase the active metabolic substances improving its nutritional value and endowing it with unique healthcare effects. In this paper, the types and fermentation methods of fermented foods with Ganoderma lucidum, Cordyceps militaris, Morchella esculenta, Lentinus edodes and other edible fungi as strains are summarized. The production technologies and characteristics of compound rice, bread, noodles, steamed bread, biscuits, coarse cereals powder, tea, wine, milk, functional beverage, soy sauce, vinegar and other products prepared by edible-fungal fermentation are reviewed. Also the theoretical research, technological innovation and industrial application of edible-fungal fermented foods are prospected. It aims to provide a reference for the further processing of edible fungi and the development of edible fungus-based functional food.
- edible fungi /
- mycelium /
- fermentation /
- functional food /
- research progress

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表 1 食用菌发酵食品分类

Table 1. Classification of edible fungi fermented food

发酵食品大类	发酵食品种类	食用菌种类	发酵方式	文献
发酵米制品	发酵复合米	灵芝	固体发酵	[12−13]
发酵米制品	发酵复合米	蛹虫草	固体发酵	[14]
发酵面制品	发酵面包	姬松茸、牛樟菇、香菇	液体发酵	[20]
	发酵馒头发酵面条	灵芝	固体发酵	[27]
	发酵馒头发酵面条	蛹虫草	固体发酵	[21]
	发酵饼干	灵芝	固体发酵	[28]
发酵杂粮制品	发酵杂粮粉	蛹虫草	固体发酵	[21]
发酵杂粮制品	发酵杂粮粉	灵芝	固体发酵	[31]
发酵饮料	发酵茶	灵芝	固体发酵	[34−35]
		蛹虫草		[36]
		茯苓		[37]
		灵芝	液体发酵	[33,38]
		蛹虫草灵芝、杏鲍菇	液体发酵	[36] [39]
	发酵酒	灵芝	固体发酵	[40−41,44]
		羊肚菌	固体发酵	[42]
		羊肚菌蛹虫草	液体发酵	[43] [45]
	发酵乳	灵芝	液体发酵	[46,51]
		蛹虫草		[47]
		香菇		[48,51]
		白灵菇		[51]
	其他发酵饮料	灵芝	液体发酵	[52−53,56]
		灵芝、金针菇		[54]
		金针菇		[56]
		灵芝	固体发酵	[55]
发酵调味品	发酵酱油	蛹虫草	固体发酵	[57]
		灵芝	固体发酵	[60]
		牛肝菌	液体发酵	[58]
		蛹虫草	液体发酵	[59]
	发酵食醋	蛹虫草	固体发酵液体发酵	[61]
		蛹虫草		[62]
		羊肚菌、猴头菇、香菇		[63]
		灵芝		[64]
	发酵调味汁发酵调味料	香菇羊肚菌牛肝菌	液体发酵固体发酵液体发酵	[65] [66,68] [67]
	发酵调味酱	羊肚菌	液体发酵	[69]

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