Malt Dextrin Effect On Antioxidant Capacity Of Fried Edible Fungus Crisps

China is the largest country of producing edible fungi in the world, the mushroom industryoccupies play an important role in Chinese agricultural development. There are many kinds ofmushroom; they are very nutritious, containing a variety of functional components, so they havehigh medicinal and health values. However, the consumption of edible fungi is not large, so it isvital to increase mushroom food development, expand development of mushroom imminently.Mushroom crisp is a new type of snack foods, but they oxidized easily in production, storageand sales process because of sunshine, water, packaging materials. The process of oxidation willproduce harmful or toxic substance, such as aldehydes,alcohol,ketones and other which affectedthe health of consumers seriously,it is equal to waste of resources. In this paper is basis onprevious studies, using dextrin impregnation process to improve the antioxidant capacity ofcrisps, and explore the mechanism of anti-oxidation, the main results are as follows:1.Taking peroxide value as assessment indicators, analysis the method of dextrin dippingprocess effects on antioxidant effect of lentinus edodes chips by response surface. The resultsshow that the process parameters were ranked in decreasing order of their effect on dextrin DE,impregnation concentration, dipping temperature, impregnation time, the optimal parametersare: DE value of15～20%, concentration is7.5%, immersion time is66min, the immersiontemperature is33℃.This thesis also relies on paraffin to observe the microstructure ofmushroom crisps by biological microscope. This improve and explained the dextrinimpregnation can improve antioxidant capacity fried lentinus edodes crisps.2.Test of using dextrin to impregnate pleurotus ostreatus was trialed by response surface,optimization, the optimal parameters are concentration is8.0%, time is71min, temperature is35℃. This thesis alsorelies on paraffin to observe the microstructure of mushroom crisps bybiological microscope. These improve and explained the dextrin impregnation can improveantioxidant capacity fried pleurotus ostreatus crisps.3.Test of using dextrin to impregnate tremella was trialed by response surface, optimization,the optimal parameters are concentration is6.5%, impregnated time is95min, impregnatedtemperature is35℃.Use chromatographic determination to detect the changes of the content ofthe oil sample. In this immersion conditions, tremella crisps have better antioxidant capacity.