Modification Of The Dietary Fibers In Lentinus Edodes And The Development Of Its Simulated Vegetarian Food

Lentinus edodes,the second largest edible fungi in the world,has good nutrition and health function.The stem base of lentinus edodes treated as waste account for 30% of the total weight of lentinus edodes,most of which were not developed and utilized fully.The stem base of lentinus edodes are rich in dietary fibre,which are the high quality resources of functional food for human body weight reduction.In this paper, the stem base of lentnius edodes were used as raw material for the development of simulated vegetarian food with meat flavor.Crude fibre content of the stem base of lentinus edodes are high,causing difficulty in chewing them,which influences its processing quality.Modification of the dietary fiber of the stem base of lentinus edodes is the key to the development of food.1,Modification of the dietary fiber in lentinus edodesThree methods for modification of the dietary fiber are as follows:cellulase hydrolysis treatment,extrusion cooking treatment and extrusion-cellulase consociation treatment.The optimization of process parameters is based on the content of soluble dietary fibre(SDF)in the stem base of lentinus edodes.The results were obtained as follows after comparing the effects of the three methods:(1)Establishment of the technological conditions of cellulase modification On the basis of the single factor experiments,the optimal process conditions for modification of the cellulase were obtationed by orthogonal experiments:hydrolysis temperature 50℃,amount of enzyme 0.8%,hydrolysis time4.5 h,pH5.5,liquid-solid ratio(V/W)4:1,the dissolved quantity of soluble dietary fiber(SDF)was 10.11 g/100 g;(2)Establishment of the technological conditions of extrusion modificationDuplicate orthogonal gyration combination design was adopted to obtain data for regression models and the confidence was 99%.The relationship between dissolution of SDF(Y),screw speed(X₁),barrel temperature(X₂)and material moisture content(X₃) were studied.The optimum technique conditions were determined after the single factor experiments.The results indicated that the dissolution of SDF could be achieved 19.52 g/100 g with screw speed 230 r/min,extruded-cooking temperature130℃, material moisture content28.5%.(3)Establishment of the technological conditions of extrusion-cellulase consociation modification.The stem base of lentinus edodes obtationed from the process studied above were modified by cellulase again.Orthogonal experiment was adopted for getting the optimal technique conditions.The results were found as follows:hydrolysis temperature 55℃,hydrolysis time 2.0 h,pH6.0,quantity of enzyme 0.6%,liquid -solid ratio(V/W)4:1.The dissolved quantity of SDF was 29.87 g/100 g.(4)After comparing the physical and chemical properties of dietary fiber obtationed from the three methods,the results showed that the method of extrusion-cellulase consociation treatment was better than the other two methods for the modification of the dietary fiber.2,Development of simulated vegetarian food of lentinus edodesBy adding soybean protein isolote,k-carrageenan and various of flavor components in products,the image of simulated vegetarian food with meat flavor is lifelike.The taste and the flavor of the products are unique.After the comparison of the products produced by the three methods studied above,the quality of products can be improved greatly by extrusion- cellulase treatment.By modifying the formula of simulation products and analysing the sensory analysis,the optimum prescription were: the stem base of lentinus edodes obtained by extrusion-cellulase treatment 14%,peanut Oil 5%,salt 1.6%,soybean protein isolotel 12%,I+G 0.015%,k-carrageenan 3%,beef extracts 0.80%,Sensory Scoring is 9,6.Through storage experiments after adding different groups of preservatives,the results showed that 0.01%phytic acid and 0.01% glucono delta lactone can suppress the growth of bacteria effectively.