Effect Of Flammulina Velutipes On Quality Characteristics Of Noodles

Flammulina velutipes is a perfect healthy food with rich nutrition and delicious taste.In recent years,F.velutipes production has developed rapidly and it has become the largest factory-cultivated variety in China.However,currently,the level of advanced processing technology of F.velutipes is behind,increasingly production and marketing contradictions in China.Noodle is one of the three main foods in China and has a large consumer group.Adding F.velutipes to noodles can not only improve the value of nourition and health of noodles,but also increase the variety of noodles.On the other hand,it can consume a lot of F.velutipes to remit the production and marketing contradictions.The purpose of this paper is to study the effects of adding F.velutipes on quality characteristics of noodles,so as to provide theoretical basis and technical support for the application of F.velutipes in noodles.(1)Analyzing and testing the nutrient and purine content of F.velutipes.The results show: the moisture content of fresh F.velutipes is 89.32%.In the mushroom powder,the moisture content is 4.45%,the fat content is 5.51%,the reducing sugar content is 0.71%,the soluble sugar content is 1.57%,a water-soluble polysaccharide content is 14.88%,and the total sugar content is 20.30%.The fiber content is 37.27%.The protein content is 20.64%,and contains lots of contents of glutamic acid,aspartic acid and lysine.The free amino acid content is 2.88%.The ash content is 7.23%,rich in minerals,and the potassium content is reaching 4.40%,the sodium content is very low,the potassium-sodium ratio is 147.The total purine content in mushroom powder is 287 mg/100 g,of which content of adenine is 204 mg/100 g,guanine is 50 mg/100 g,and xanthine is 33 mg/100 g.(2)The main research is the effect of F.velutipes powder on the quality characteristics of noodles.The results show that adding mushroom powder make the water absorption and elongation rate increase first and then lower of the noodles,the water absorption reaches the maixmum when add amount is 5%.When the amount of mushroom powder is not more than 5%,the breaking rate is 0.The loss rate increases with the add up of mushroom powder.The loss rate increases from 4.00% to 7.05% when the addtion of mushroom is 10%.With the increase of mushroom powder the whiteness gradually decrease and the yellowness gradually increase of the noodles.The sensory quality is closed to the control when the mushroom powder added is 2.5%.The sensory quality start to decrease when added is 5%,and it’s significantly reduce when added is 7.5%.With the increase of mushroom powder addition,noodles hardness,stickiness,chewiness and maximum shearing force showed a tendency of decreasing first and then increasing.The lowest is at 2.5% and the highest is at 10%.Addition of mushroom powder make the polysaccharide and dietary fiber content increase of the noodles,therefore the water absorption and elongation of the noodles increase.But the integrity and continuity of the gluten network structure are damaged due to the introduction of mushroom powder.Therefore,when the amount of mushroom powder is large,the cooking characteristics,texture characteristics and sensory quality of the noodles are reduc.In general,when the amount of mushroom powder is less than 5%,the quality of noodles is similar to that of the control.(3)Study that the distribution of nutrients in noodles and noodles during the cooking process of 5% F.velutipesp powder noodles.The result show that after cooking,starch,water-soluble polysaccharides,reducing sugars and soluble proteins all have a certain degree of dissolution.The starch content is lower than the control when addtion is 5% of mushroom powder.While the content of water-soluble polysaccharide,reducing sugar and soluble protein ias higher than the control.The four nutrients in the noodle soup are lower than the control.The results show that the addtion of F.velutipesp powder reduce the loss of starch,water-soluble polysaccharides,reducing sugars and soluble proteins during the cooking.(4)Study effect of F.velutipesp slurry on quality characteristics of noodles.The results show that add mushroom slurry make water absorption and elongation rate gradually increasing of the noodles.With mushroom slurry decreases the loss rate decrease first and then increase,it’s lowest when added is 20%.With the increase of mushroom slurry the whiteness gradually decrease and the yellowness gradually increase of the noodles.The sensory quality is better than the control when the mushroom slurry added is 10%,and texture characteristics such as hardness,cohesiveness are lower than the control.In general,less than 40% of the mushroom slurry has little effect on the quality of noodles.Adding 10% mushroom slurry to the quality of noodles has a certain improvement.(5)Comparing the effect of two addition methods of mushroom slurry and mushroom powder on the quality characteristics of noodle.The results show that with the same amount of dry matter added,the mushroom slurry noodles contrast mushroom powder noodles has a good color and is bright yellow,and the sensory quality is better.The loss rate of mushroom slurry noodle is lower than that of mushroom powder noodles.The texture characteristics of the mushroom slurry noodles are slightly better than the thoes of mushroom power noodles.In general,the quality of mushroom slurry noodles is better than mushroom powder noodles.(6)Optimizing the production process of addding 10% F.velutipesp slurry noodles,and the best process parameters is: low-speed dough 1 min,medium speed dough 13 min,dough aging for 10 min,calender into dough pieces,and the dough continue to mature 10 min,roll 10 times,cut strips.Adding 0.2% konjac flour and 0.4% gluten flour can help improve the quality of mushroom noodles.