| Dietary fiber can help to promote intestinal motility and digestion,improve gastrointestinal function and avoid obesity. Mushroom contains about 45% of dietary fiber which taste thick and tough, so most of them were abandoned, while a small amount used as feed. In this paper, the mushroom stem was crushed into powder, and then processed by air puffing equipment into a series of easily digestible food which is suitable for the elderly and young. This kind of food can help supply dietary fiber, making great significance on those fiber intake capacity shortage children more than 3 years and elderly poor teeth to add dietary fiber intake and improve their digestion. It has an important economic and social benefits. In this study the optimal formula of air puffing mushroom was studied systematically, the technical parameters were analyzed, the optimum processing conditions were determined, a series of different flavor air puffing mushroom products and enterprise standards were developed. The results of this paper are as follows:1,The optimal formula of air puffing mushroom was studied. The mushroom powder, different types of starch and compound proportion which affected the air puffing effect were studied and the proportion of mushroom powder, the best ratio of starch type and compound were evaluated. The results showed that: With the addition of mushroom powder increasing, the expansion ratio of the product was reduced. However, with the less volume of mushroom powder, the product is more clined to hollow and uneven state organization, so the optimal dosage range of mushroom powder is 15～25%. The type of starch had great effects to puffing product. In order to good flavour of mushrooms puffing products, the corn flour and glutinous rice flour were used. The optimal dosage of corn flour was 25～40%, and the optimal dosage of glutinous rice flour was 45～60%.2,Optimum conditions of air puffing mushroom was studied. The mushroom powder as base material, corn flour and glutinous rice powder were used as accessories, the optimal formula of the air puffing mushroom was studied. Based on the single-factor test, the mixture design was used to build the regression model. The regression model was optimized and the optimal formula of the air puffing mushroom was determined. The result was as follows: mushroom stem powder 20%, corn powder 35% and glutinous rice powder 45%.3,Air puffing mushroom optimal technical parameters was studied. On the basis of optimized formulation, the factors affecting products quality was studied and the optimal parameters were obtained. Conclusions were as follows: slice thickness 7mm, gelatinization time 10min, moisture content 21%, sam time 24h, puffing pressure 0.4Mpa, heating time 10min, the appropriate loading 300g.4,Parameters optimization of air puffing mushroom was studied. Quadratic general rotation design experiment which the water content,air puffing pressure and loading regress on products composite scores was used, the regression equation is: Y=80.25242-0.96116X1+1.94280X2-1.05628X3-1.76037X12-2.30378X22 -0.84537X32 -0.93500X1X2 -0.91800X1X3 The regression model was optimized, the optimum air puffing mushroom conditions were obtained: expanded pressure 0.5Mpa, moisture content 22%, appropriate loading 270g.5,Test on different flavor series mushrooms puffing product. Salty, sweet and spicy flavor series air puffing mushrooms products were discussed, and the basic nutrients was determined.6,Enterprise standard was developed. On the basis of technical parameters research and various nutrients analysis, the enterprise standard was formulated.
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