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Company Introduction

Founded in Taiwan, China in 1950, Shunda entered the mainland market in 1995 and has since focused exclusively on the food industry. Specializing in the innovation of key ingredients for flavor, functionality, and sensory experience, we empower our clients in recipe optimization and large-scale production. Our business spans beverage sectors such as tea, coffee, juices, and dairy products, as well as savory food applications. With 75 years of industry expertise, we continuously drive technological innovation to provide comprehensive services—from product development to application solutions—committed to becoming a trusted partner in the food industry.

Launch Date

2025-4

Weight/Volume per Pack

1kg/袋*20袋

Price per Item

100元/kg

Storage requirements

常温储存（Normal Temperature Preservation）

Background and basic information of the product

近年来，随着全球健康消费浪潮的兴起，食品行业正经历从“重口味调味”向“减盐不减鲜”的深度转型。后疫情时代，消费者健康意识空前高涨。具备免疫支持、肠道健康、抗氧化等明确功能宣称的原料备受青睐，市场从“吃饱吃好”向“吃出健康”快速迭代。在此背景下，低温菌菇提取物作为一种兼具减钠提鲜、天然健康、应用便捷特性的新型原料，展现出巨大的市场潜力。菌菇类成分凭借天然“鲜味放大器”属性，被消费者视为健康与美味的平衡点。猴头菇作为菌菇的一个细分品类，含有丰富的营养物质包括多种维生素、氨基酸、多糖、萜类、酮类等成分，具有抗氧化、抗癌、保护神经、抗衰老、降血糖、保护胃肠道等多种对人体有益的功能，同时猴头菇提取物可作为即用型浓缩液或粉末，快速融入汤底、酱料、零食等产品，简化生产流程并提升产品溢价空间。

Product Images

Please briefly describe the key innovations of your product and provide evidence of its value from all dimensions

酶解处理使猴头菇中的氨基酸和多糖体更易释放，体外消化利用率提高31.4%，同时保留热敏性活性成分的完整性。多糖体和氨基酸的溶出增加有助于增强免疫调节、抗氧化等功效，且酶解产物对胃黏膜细胞（如GES-1）具有更好的保护作用。‌经酶解处理的猴头菇提取物更易于消化吸收，能有效改善胃部不适，调节肠道菌群，并发挥抗氧化、抗炎等作用。‌低温干燥与微细研磨工艺相结合：加工过程经过层层6道繁复工序，结合相低温干燥和真空环境的双重优势，以科学的严谨态度控制参数，浓缩养分与滋味，保留热敏成分及风味物质，同时采用微细研磨，保留必须胺基酸与机能多醣体不受破坏。 通过原料精筛、质量管控，经过科学加工工艺，不仅还原且叠加提升了菌菇本味的鲜甜，保留必要氨基酸及多糖体等功能性成分，还能有效地保证货架期产品⼝感、外观稳定性。

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Please briefly describe the product's application areas

猴头菇提取物可广泛应用于速食与方便食品、休闲零食、肉制品、调味品、健康功能性食品，餐饮预制菜、烘培以及草本饮品等各类食品中。

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