Processing Of Edible Mushroom Essence Seasoning With Lentinus Edodes Ultrafine Powder And Its Application

Lentinus edodes is rich in high nutritional value and abundant flavor substances.Developing natural condiment with it is one of the important directions of the ediblemushroom deep processing. Traditional spices could be crushed into excellent ultrafineparticles with smaller particle size and good uniformity. The research focused on the formulaand processes of producing natural condiment with lentinus edodes ultrafine powder. Effect ofthe edible mushroom essence seasoning on the mushroom flavor of mixed gelling ready-to-eatproduct was studied.Firstly, the processing parameters of ultrafine grinding of dried lentinus edodes wasstudied. Four grinding parameters including moisture content of raw materials, feedingparticle size, feeding rate and grinding pressure and two evaluation indexes including powderyield, particle size were studied to obtain the optimal processing parameters. The results wereshowed as follows: moisture content of raw materials5%, feeding particle size154-100μm,feeding rate0.035g/s, grinding pressure40/60bar. The ordinary powders were used to studythe properties of the ultrafine powder. The L*value was86.82, repose of angle was38.63°,bulk density was0.217g/mL, WSI was49.31%, SC was4.67mL/g, WHC was4.19g/g. Theresults showed that the color was brighter and the fluidity was better. The bulk density andWSI increased while the SC and WHC decreased.Secondly, the formula and processing of producing mushroom essence were studied. Theoptimal formula obtained by orthogonal experiment on the basis of the proposed formula wasshowed as follows: the adding amount of lentinus edodes powder, salt, monosodiumglutamate, spices and corn starch were15%,30%,30%,0.5%, and12%respectively. Theeffects of prilling and drying methods on the hygroscopicity, fluidity, dissolubility and sensoryassessment of the products were studied. The results showed that rotary prilling andfluidized-bed drying were appropriate for producing granular mushroom condiment. Theparameters were: diameter of sieve pore1mm, power4kw, drying temperature60°C, dryingtime15min. ASLT test showed that the shelf-life of the products was13months in thecondition of20°C and75%humidity.Finally, the effect of the condiment on the mixed gelling ready-to-eat product wasstudied. The natural mushroom essence and lenthionine were compared on the flavor of theready-to-eat product, and the results showed that both of them could enhance mushroomflavor of the product. The natural mushroom essence could maintain the flavor of the productin the storage period. The optimal formula optimized by orthogonal test as follows: The ratioof carrageenan to konjac gum was2:1, the adding amount of compound gums, meat powderand mushroom condiment was1.8%,1.0%and1.5%respectively.