Study On The Preparation Of Condiment From Hypsizygus Marmoreus

Hypsizygus marmoreus was rich in flavonoids, saponins, total phenol, choline, SOD(Super Oxygen Dehydrogenises), CAT(Catalase) and other natural antioxidant activity substances. Because of the lower crude lipid and higher nutrition, Hypsizygus marmoreus not only had a higher nutritional value, but also an important dietary therapy and health care function. Although Hypsizygus marmoreus had high nutritional and pharmacodynamic effects, it had not been developed deeply. The nutritional ingredents and microscale functional component of Hypsizygus Marmoreus were analized in this paper. Besides, the enzymolysis of different enzymes were researched and the process was also optimized with the method of response surface. The maillard reaction and the optimal parameter were researched and the sensory system based on the fuzzy mathematical evaluation was builded to evaluate the Hypsizygus marmoreus seasoning. The contents and results were as follows:1. The results showed that the contents of water in fresh Hypsizygus marmoreus and protein, crude lipid, crude fibre, ash, polysaccharide in dry Hypsizygus marmoreus were90.21%,21.85%,3.64%,2.74%,7.64%,4.8%respectively. Hypsizygus marmoreus had all kinds of amino acid and the amino acid mass fraction was11.9%. The essential amino acid accounted for35.05%and glutamic acid for2.04%. Glutamic acid and asparit acid were the resouces of umami, which accounted for24.16%. Besides, the content of trace elements, Se、Fe、Zn、Mn、 Cu and macroelement, K、Ca、Na、Mg are rich, especially K, reach to3645.61mg/100g.2. With singal factor and response surface methods, the processing conditions of different enzymes were researched with the degree of hydrolysis as the index. The results showed that the optimal condition was as following, that was, t=5.47h, pH=7.08, T=43.28℃under the hydrolysis of flavorzyme and neutral protease. What’s more, this was an effect way to get base stock, rich in amino acid.3. The Hypsizygus marmoreus condiment was made of enzymolysis liquid, amino acid and reducing sugar, et al with the OD420nm and OD280nm as the indicators. The sigal factor experiments included the addition of reducing sugar, arginine, salt, I+G and the conditions of pH values, temperature and time. After orthogonal experiment, the optimal processing condition was as follows, that was,0.75%amino acid and1.5%glucose,6%xylose,3.75%I+G,4.75%salt, pH=5.5, t=0.5h, T=110℃and under that condition the OD280nm=1.016,OD420nm=0.106.4. Based on the fuzzy mathematical evaluation system,10pepole (4women and6men) were chosen to get the training of sensory evaluation and graded the different samples on their color, flavor, taste and texture by excellent, well, common and worse. The results showed that the optimal condition was as follows, that is,0.75%amino acid and1%glucose,4%xylose,2.5%I+G,3.5%salt, pH=6,t=1h, T=115℃.