| The edible fungi in our country is variety,which the output of agaricus bisporus,lentinus edodes have been in the forefront,however,the processing of edible fungi is lagging behind,performance as small-scale enterprises,outdated equipment,low-tech products,products mainly in primary processing products,deep processing is serious shortage.As the saying goes,"Food is the first necessity of the people and good taste is the first necessity of food",product edible fungi as condiment can not only enhance the level of deible fungi processing,but also satisfy the people,s demand for edible fungi condiment.This paper took agaricus bisporus,lentinus edodes,boletus edulis,coprinus comatus,oyster mushroom,agrocybe chaxingu and pleurotus eryngii as raw material,carried out development work about edible fungi compound seasoning juice,the following conclusions are obtained:With the main of agaricus bisporus,through sensory evalution,got the optimum edible fungi combination of agaricus bisporus:lentinus edodes:boletus edulis=5:2:3;Take sensory evalution and soluble solids as an indicator,confirm the optimal conditions for the boil of the edible fungi soup: pressurized boil,pressure 0.1MPa;liquid ratio=1:3;homogenization time 60s;initial boil pH7.5;boil time 60 min.There are total sugar 0.643%,reducing sugar 0.268%,protein 0.214%,amino acid nitrogen 0.0268% in the resulting mushroom soup;Mushroom residue after dosed,througe the fermentation of monascus and yeast,the resulting culture filtrate have strong flavor of the sauce,alcohol and the compound of edible fungi.The filtrate contains soluble solids 5.87%,total sugar 1.9%,reducing sugar 1.17%,protein 3.61%,amino acid nitrogen 2.38%;After sensory evaluation,the suitable composition of edible fungi compound seasoning juice is: mushroom soup 100 kg,ferment filtrate 100 kg,white sugar 8.5kg,I+G 3.5kg,salt 15 kg.The resulting sauce have the flavor of the compound of edible fungi,sauce and alcohol,besides,the sauce have delicious,unique flavor. |