The Processing Technology Of Tremella Fruit Bodies Solid Beverage And Its Physical And Chemical Properties

Tremella fuciformis is the crown of edible fungi,which is favorited by many consumers because of its high nutritive value and delicious in taste.But,it needs a long cooking time to stew dried T.fuciformis’s fruit bodies until it’s tender,which isn’t convenient to eat and also limits its promotion to a great extent.Therefore,developing T.fuciformis products have practical significance.In order to produce the populace taste and convenient compound T.fuciformis’s fruit bodies powder,the ultrafine grinding process was studied in this paper.Firstly,the best pre-dehydration processing conditions were studied,so as to extremely reduced the loss of T.fuciformis’s polysaccharides and retained its nutrient content.Secondly,the processing of ultrafine grinding and rheological properties of the T.fuciformis’s powder was researched in oder to improve the utilization of T.fuciformis’s powder.The formulations of compound T.fuciformis’s powder was optimized,the optimal parameters was obtained.In the end,a unique flavor and instant T.fuciformis’s powder was developed.At the same time,its preservation characteristics was analyzed.The test results was following as:Through single factors and orthogonal test,the loss of polysaccharides in the cooking liquid and sensory evaluation of the stewed T.fuciformis’s fruit bodies were taken as the indexes,the optimal parameters of pre-dehydration processing conditions was:the soaking temperature of dried T.fuciformis’s fruit bodies was 50 ℃ for 30min,the proportion of raw materials and water was 1:7,steam cooking time was 5min.Steam cooking time was the most important effective factor among four parameters.The pretreatment T. fuciformis’s fruit bodies were dried at 50 ℃then the processing of ultrafine grinding was researched.The optimal ultrafine grinding processing conditions were:the initial moisture content of dried T.fuciformis’s fruit bodies was about 4%,the time of ultrafine grinding was about 50s,loading capacity was 55g,the yield of T.fuciformis’s fruit bodies powder was higher.T.fuciformis’s fruit bodies powder was dissolved in water,then the physical and chemical properties of the the powder solution was studied.The result indicated the powder fluid belonged to a kind of pseudoplastic fluid,the flow characteristic is shear-thinning,the power function τ=KD n(0<n<1)could better reflect the effect of shear rate on shear stress.The apparent viscoity of the powder fluid increased with the increasing of concentration,the concentration had significant influence on it.The lower the concentration was,the powder fluid was closer to the Newtonian fluid.As the increase of NaCl content,shear rate,temperature or citric acid raised,but the apparent viscosity fell.The content of sucrose and the heating time also affected the apparent viscosity of the T.fuciformis’s fruit bodies powder fluid,heating treat may destroy its structure.By single factor,orthogonal design optimization methods and fuzzy mathematics evaluation,taking the senses as the indexes,the formulations of instant T.fuciformis’s fruit bodies powder was screen out.The optimal parameters were:mung bean powder 0.8g,maltodextrin 1.2g,sugar 1.6g,aspartame 0.08g,T.fuciformis’s fruit bodies powder 2g.The soakage of mung bean-T.fuciformis’s powder was studied,the optimum temperature of water is about 70～80℃,the water volume was selected according to consumers’ preference.The higher the relative humidity of the air was,the T.fuciformis’s fruit bodies solid beverage was more easily hygroscopic during the storage.The critical relative humidity of T.fuciformis’s fruit bodies solid beverage was 75%,therefore the relative humidity of the air for T.fuciformis’s fruit bodies solid beverage should be controlled below 75%during the storage.The amount of microorganism and Aw of compound powder in different packaging methods were tested.The result showed that the total of microorganism were few(below 10cfu/L).which was due to the process of dry,high pressure boiling and ultrafine grinding.The value of Aw is about 0.40.According to the microbiological indiexe and Aw values,the package of foil was better.