干品香菇的香气浓郁,在各类干制的食用菌中更为人们所称道。香菇干制有利于贮藏,因为香菇含水率从鲜香菇的68～95%降至13%以下,使之低于腐败菌繁殖所需的最低水分活性(一般认为:细菌Aw 约为0.86;霉菌的Aw 约为0.80)。香菇干燥加工过程是否得当,明显影响商品的质量。现结合有关香 Dried mushrooms rich aroma, in all kinds of dried edible mushrooms even more commendable. Drying of mushrooms is advantageous for storage because the moisture content of mushrooms is reduced from 68 to 95% of fresh mushrooms to below 13%, which is lower than the minimum water activity required for propagation of spoilage bacteria (generally, the bacterial Aw is about 0.86; Aw is about 0.80). Mushroom drying process is properly, obviously affecting the quality of goods. Now with the relevant incense