Study On Release Of Taste Components In Stipes Of Lentinus Edodes And Development Of Mushroom Essence

Due to the characteristic of high fiber content and bad palatability, the stipes of Lentinus Edodes are usually discarded during its processing and commercialization, which result to the waste of resource. For enhancing the utilization rate and additive value of the stipes of Lentinus Edodes, its deep processing and comprehensive utilization are executed, in this paper, the basic composition of the stipes of Lentinus Edodes were analyzed, and the release of taste components were studied by using hot-water extraction, enzymatic hydrolysis by cellulase, solid-state fermentation, and superfine comminution, moreover, processing technology of mushroom essence were also studied. The results were as follow:1. Moisture content of the stipes of Lentinus Edodes is 99.03mg/g. Crude fiber is the highest composition in the stipes of Lentinus Edodes, which has contents of 466.27mg/g. the next are crude protein (258.42mg/g) and carbohydrate (167.14mg/g). however, The contents of crude fat and crude ash are very low (about 50 mg/g), which indicate that the stipes of Lentinus Edodes is of high amount of nutritional ingredient, high crude fiber prevent the release of nutritional ingredient, therefore, the release of nutritional ingredient will be better by degrading crude fiber.2. The release efficiency of taste components from the stipes of Lentinus Edodes in the optimal conditions by hot-water extraction is lower than other three methods. The release efficiency of taste components in the optimal conditions by enzymatic hydrolysis is better than hot-water extraction, but lower than solid-state fermentation. The release efficiency of taste components of solid-state fermentation by three strains inlcuding Aspergillus oryzae, Aspergillus niger and Mucor is all obviously better than other three methods. Aspergillus oryzae has the best release efficiency of free amino acids (3.18%) and good release efficiency of flavor nucleotides (3.38%) and soluble sugars (21.52%). Aspergillus niger has the best release efficiency of flavor nucleotides (3.48%) and soluble sugars (27.36%) and good release efficiency of free amino acids (2.37%). Mucor has the good release efficiency of free amino acids (2.27%) and soluble sugars (20.47%). The release efficiency of soluble sugars by superfine comminution is lower than solid-state fermentation and a litter lower than enzymatic hydrolysis. But it has good release efficiency of flavor nucleotides (3.45%) and free amino acids (2.33%).3. The optimal process conditions for hot-water extraction to release taste components from the stipes of Lentinus Edodes are liquid-solid ratio 30:1, extraction temperature 70℃, extraction time 2h. The optimal process conditions for enzymatic hydrolysis are cellulase dosage 0.6%, enzyme time 3h, liquid-solid ratio 25:1, pH 6.0, enzyme temperature 50℃. The optimal fermentation time for solid-state fermentation by Mucor, Aspergillus oryzae and Aspergillus niger are 108h,72h,108h, respectively. The optimal process conditions for superfine comminution are ball-milling time 20h, ball-material ratio 3:1, rotating speed 480r/min.4. The prescription of mushroom essence by extaction method are the extract from .the stipes of Lentinus Edodes 30.08%, salt 37.57%, MSG 22.56%, I+G 2.26%, maltodextrin 3.01%, white pepper powder 1.50%, Sodiumsuccinate 0.75%, ginger powder 1.50%, garlic powder 0.75%. The prescription of mushroom essence by superfine comminution method are ultrafine powder of stipes of Lentinus Edodes 56.34%, salt 23.47%, MSG 14.08%, I+G1.41%, maltodextrin 1.88%, white pepper powder 0.94%, Sodiumsuccinate 0.47%, ginger powder 0.94%, garlic powder 0.47%. Mushroom essence processed in these prescriptions has strong umami taste, appropriate saline taste, heavy characteristic flavour of Lentinus Edodes and other ample flavour.5. The granulation conditions for single factor experiments are the dosage of 95% ethanol 0.15 mL/g, dosage of dextrin 0.6g/g, dosage of PVP 0.006g/g, dosage of CMC-Na 0.012g/g, granulation time 4min. for granulation of these process condition, the wet mixture, loose softwood and appropriate viscosity are good for granulation, and the particles is of homogeneous particle size and well formability.