Preparation And Characterization Of New Pleurotus Eryngii Deep Processing Products

Pleurotus eryngii(P.eryngii)is a widely consumed variety of edible fungi with high nutritional and medicinal value due to its richness in polysaccharides and proteins.It is highly sought after by consumers for its tender meat and abalone-like taste.However,the unbalanced industrial development and low added value of P.eryngii products stem from its abundant production capacity and underdeveloped deep processing techniques.To address these challenges,this study aimed to develop new high-value deep processing products using P.eryngii fruit body,mycelium,polysaccharides,and proteins as raw materials.Various techniques such as wet papermaking and 3D printing were employed to develop P.eryngii papery food,P.eryngii polysaccharide gel facial mask and P.eryngii protein 3D-printed baked food,and the characteristics of each product were thoroughly examined.Specific research work and conclusions were as follows:Firstly,the study investigated the product characteristics of P.eryngii papery food produced through the papermaking process.Using P.eryngii mycelium(PM),stalk(PS),cap(PC),and whole fruiting body(PE)as raw materials,papery foods with a flat appearance and uniform water distribution were prepared through digestion,beating,molding,drying,and other papermaking procedures.All papery foods exhibited high sugar content(average of 36.67%)and protein content(average of 26.86%).Notably,the color of papery foods prepared from P.eryngii fruiting bodies differed significantly from those made from mycelium.Among the papery food varieties,P.eryngii stalk papery food(PSP)displayed a flatter surface,superior crispness,moisture resistance,and thermal degradation properties.P.eryngii mycelium papery food(PMP)and PSP scored 7.43 and 7.52(out of 9),respectively,for sensory attributes,showcasing excellent color,morphology,crisp texture,and the distinct flavor of P.eryngii.These qualities made them popular choices among consumers.Secondly,the preparation and characteristics of P.eryngii polysaccharide gel facial mask were investigated.Carbomer 940(CBM940)was selected as the optimal gel matrix,and the compound formula of P.eryngii polysaccharides and other auxiliary materials was optimized through single-factor and orthogonal experiments.The resulting formula,S-1,consisted of CBM940(3.5%),P.eryngii polysaccharide(3.5%),glycerin(4%),sorbitol(1%),vitamin C(VC)(1%),potassium sorbate(1%),and distilled water(to 100%).S-1 had a pH of approximately 4.8,exhibited uniform color,fine texture,no noticeable odor,and excellent heat resistance,cold resistance,and centrifugal stability.In terms of antioxidant activity and gel strength,S-1 outperformed aloe gel and commercially available sleep facial masks.Furthermore,S-1 demonstrated significantly lower water loss rate compared to aloe gel.In practical applications,the P.eryngii polysaccharide gel facial mask proved to be mild,non-irritating,and provided effective moisturization without causing allergies,redness,swelling,or other adverse reactions.On average,the skin’s moisture content increased by 6.75%after 20 days of using the mask.Lastly,this study explored the product characteristics of P.eryngii protein baked food prepared using 3D printing.By optimizing the raw material formula,3D printing fill ratio,and baking time,a high-quality P.eryngii protein 3D printing baked food was achieved,exhibiting excellent color,texture,and taste.A protein content of 20%in the 3D printing ink resulted in suitable viscosity,fluidity,and mechanical strength,ensuring outstanding 3D printing performance.Comparing the 3D printed samples with mold samples,the 95%fill ratio demonstrated minimal weight loss and size shrinkage within 30 minutes of baking,highlighting the superior product appearance preservation and production advantages of 3D printing technology in baked food.As the baking time increased,the color of the 3D-printed P.eryngii protein baked food deepened,while the hardness of the upper and lower surfaces and moisture binding force increased,and internal softness decreased.Optimal results were achieved after baking for 20 minutes at an upper heat of 150℃ and a lower heat of 120℃,resulting in the highest sensory quality score of 81.67 out of 100,along with exceptional color,texture,and mouthfeel.This study demonstrates the diverse applications of P.eryngii in various fields,combining food processing with wet papermaking and 3D printing.It not only enriches the range of P.eryngii deep processing products but also presents novel ideas for utilizing the fruiting body,mycelium,protein,and polysaccharide of P.eryngii.This research unveils significant market potential and advantages for P.eryngii,opening new avenues for its commercial utilization.