Black Fungus Papery Food Manufacturing Technique And Analysis Of Product Feature

In this study, the black fungus powder was used as the main raw material, in which, ultrafine grinding method was used to crush fungus into a certain size of powder and then, different proportion of water was added to manufacture the product. Natural black fungus papery food production process optimization was carried out through single factor experiment and response surface and texture were measured using a natural black fungus papery food properties, and analyzed the effects of solid-liquid ratio, particle size of fungus powder and coating thickness on various physical properties of natural Black fungus papery food. Optimized by single factor experiment and response surface glial Black fungus papery food production process, using texture analyzer measured the physical properties of glial Black fungus papery food, we analyzed the amount of sodium alginate, solid-liquid ratio, Black fungus powder grain size, coating thickness on the physical properties of various natural Black fungus papery food impact indicators. The results of this study are as follows:(1)The single factor and response surface method was used for natural black fungus papery food production process optimization. The results showed that: when the film thickness of 1.1mm, solid-liquid ratio 1︰15.2, black fungus powder particle size of 200 mesh, the average natural Black fungus sensory score sheet is 97.2 points, which is close to the theoretical value, which shows that the mathematical model natural black fungus can be used to optimize the paper production process. ased on the variance analysis, it can be optimize glial natural black fungus papery food production process factors were descending black fungus powder particle size> solid-liquid ratio> film thickness.(2)using single factor and response surface method o optimize glial fungus paper production process, results showed: when the Black fungus powder particle size of 210 mesh, solid-liquid ratio 1︰17.1 film thickness 0.80 mm, the amount of 8.31% of sodium alginate average sensory score sheet glial black fungus is 95.7 points, and the theoretical values obtained relatively similar, which showed that the mathematical model can optimize glial black fungus papery food production process. Statistical analysis revealed that glial Black fungus papery food descending sensory evaluation value factors as the amount of sodium alginate> Black fungus powder particle size> solid-liquid ratio> film thickness.(3)Using theTPA to analyze natural texture of black fungus papery food. The results showed that: With the increase of the thickness coating, hardness cohesiveness chewiness gradually increases. cohesiveness decrease. springiness basically maintains among 0.68~0.75. With the increase of the ratio of liquid to solid, hardness and cohesiveness showed a trend of increase of decrease after first. Cohesiveness and springiness showed a trend of decrease of increase after first.With the black fungus powder particle size increases, hardness cohesiveness and chewiness are gradually reduced, Cohesiveness and springiness are gradually increases.(4)Using TPA to analyze gumminess texture of Black fungus papery food. The results showed that: With the increase of the thickness coating, hardness gumminess chewiness gradually increases. cohesiveness decrease. the springiness showed a trend of decrease of increase after first. With the increase of the ratio of liquid to solid, hardness and gumminess showed a trend of decrease. Cohesiveness and springiness showed a trend of decrease of increase after first. With the increase of particle size of Black fungus, hardness gumminess and chewiness are gradually decrease, Cohesiveness and springiness are gradually increases. With the increase of the added amount of sodium alginate, hardness, springiness, gumminess chewiness gradually increases. cohesiveness showed a trend After the initial increase(5)By use of four different brands seaweed TPA test,we can see compared with natural Black fungus papery food Hardness, cohesiveness, cohesiveness similar to seaweed, springiness and chewiness lower from seaweed. On the surface of the state of organization and seaweed similarity is very large Contrast gum Black fungus papery food as you can see, the hardness of black fungus papery food than seaweed Hardness slightly larger On the palate colloid black fungus papery food and the taste of seaweed is more close, When chewing will not break into granular, saliva after wetting will be easier to chew. Natural Black fungus obvious gap between paper and colloid black fungus, Gum black fungus papery food is hard, and high springinessity, has led to the difference of finally taste the flavor of.(6)SEM analysis. Compared with natural black fungus papery food and glue to Black fungus papery food can be obtained. Natural black fungus papery food surface texture coarse, there are more solid particles small bumps. black fungus papery food surface is uneven, its thickness is not uniform, and the bubble size is not uniform, Black fungus papery food surface dim, matt.. Gum black fungus papery food surface level off is smooth, there are fewer particles bump and a small amount of air bubbles, texture clear, bright color,thichness balance.