Research On Development And Key Technologies Of Polyporus Frondosus Instant Food

With extreme development value and market potential,Polyporus frondosus is one kind of precious edible fungus with a nutritional value medicinal value. Fresh P. frondosus was used as raw material to developing three kinds of instant food that processing conditions and key technology were studied in order to provide technical basis for further large-scale production of enterprises. The results showed that:1.Using the single factor experiment to determine the suitable indurated condition is soaking the material with 0.5% calcium chloride in 1.0% sodium chloride mixed solution for 40 min; the optimum inactivation conditions analyzed by the orthogonal design method were scalding with 0.3% citric acid and 0.5% antiscorbutic acid mixed solution for 5 min.2.Using the orthogonal design method to determine the preferred ingredient for 100g product was 3.0g salt, 0.7g sugar and 3g cayenne pepper.3.Using the orthogonal design method and uniform experiment to determine the effect of board temperature, the amount of material and time to water content, rehydration ratio and hardness by the vacuum freeze-drying and hot-air drying. The condition optimization of vacuum freeze-drying was that the board temperature was 50℃, the amount of material was 500g, and time was 12h.the optimal heated-air drying was temperature was 100℃, time was 11h, and the amount of material was 900g.4.Using fuzzy comprehensive evaluation to analyze P. frondosus crisps produced by vacuum freeze-drying and heated-air drying according to sensory evaluation methods. The results showed the shape of fresh P. frondosus was kept after dried by the vacuum freeze-drying, and color and recovery properties of water of these which could be the same as fresh ones, were better than those of hot-air drying.5.The recipe of P. frondosus soup was optimized with Design-Expert 7.0. It was indicated that the formulation predicted by the quadratic equation model for the soup were 1.06g salt, 2.23g chicken powder and 0.4%CMC-Na mixed in 5g P. frondosus powder. The result of demonstration test was consistent with the prediction,so the recipe could effectively improve the aesthetic quality of the soup.