The Research And Development Of Shiitake Soup

The shiitake soup was exploited in the study. It was a new product which intensified the processing degree of shiitake. The process conditions were studied in the paper. The problems were solved as far as possible, which may be occured in the production. The main contents were as follows.The shiitake mushrooms were the raw materials. The process parameters of shiitake soup were studied. The dissolution ratio of solid content and protein was used as the parameters considered in the single factor and orthogonal experiments. The results showed that the optimized process technology was 120℃for 30 min. The proportion of shiitake was 1:70. The shiitake powder could pass through 60 mesh. The dissolution ratio of solid content and protein were 41.45% and 44.55% respectively in the process conditions.The bone was major ingredient. The ratio between shiitake soup and bone soup was determined through the sensory evaluation. The results showed that the best ratio was 1:1. The complex stabilizer was studied in the study. The turbidity ratios were determined by spectrophotometry. The types and dosage of emulsifier and thickener were studied. The results showed that the emulsifier was composed of 55% of sucrose ester - 13 and 45% of distilled monoglyceride-3.8, which HLB value was 8.86. The total addition amount was 0.7%. The thickener was composed of 50% konjac purified flour and 50% artemis sphaerocephala krasch gum. The total addition amount was 0.1%. The dynamic viscosity was 3.5±0.3 mPa·s. The texture was relatively stable under this condition. The problem of solidification of lipid was solved.The shiitake soup was in the state of oil in water emulsion. The oxidation of lipid was observed during storage. The antioxidative effects of several natural antioxidants were studied on the lipid in the shiitake soup. The peroxide value and thiobarbituric acid reactive substances were determined. The results indicated that the antioxidants, such as lycopene, vitamin E and carnosic acid, could not inhibit the production of the hydroperoxides. Particularly, vitamin E significantly promoted the production of the hydroperoxides. They could inhibit the decomposition of hydroperoxides into aldehydes, ketones and so on, while tea polyphenols and rosemary water extracts could not inhibit or promote oxidation, including the primary and secondary oxidation of lipid. The present results had shown that lycopene, vitamin E and carnosic acid were more effective than tea polyphenols and rosemary water extracts on the antioxidation of lipid in the shiitake soup. Vitamin E could be applied in the production.The shelf life of the shiitake soup was forecasted through accelerated shelflife testing. The aerobic plate count, total volatile base nitrogen, 2-thiobarbituric acid reactive substances and sensory characteristics were determined. The results indicated microorganisms did not proliferate in preservation. The shelf life was about 3 months. The product features were maintained during this period.