The Differences Analysis Of Heilongjiang Estate Auricularia Quality And Development Of Instant Auricularia

Based on the Heilongjiang real estate20Auricularia samples as the raw material, the content of the samples were measured Auricularia proteins, polysaccharides, fat, ash, crude fiber, and the water. And many of its content analysis and to explore the relationship between the regional. According to Auricularia the main nutritional components of how much protein and polysaccharide content, Choose a kind of Auricularia, the analysis of the quality and structure.After the properties of rehydration20samples of black Auricularia were studied, Determination of its moisture content, shear force and sensory evaluation, and effect rehydration conditions on the quality during storage were determined. This paper aims to Comprehensive Auricularia composition, texture characteristics and rehydration characteristics from20samples in a sample selected for new product development, Identification of new product formulations, and to monitor the new product in quality during storage. The main conclusions are as follows:Through to20Auricularia samples the water, proteins, polysaccharides, fats, fiber, measured the result of the comparison of can be seen:Even the Auricularia moisture content of the same origin vary greatly, the same brand has difference, Daxinganling origin Auricularia sample the proteins, polysaccharides content were relatively high. Mudanjiang Hailin City, some samples of the protein, polysaccharide content is relatively low, several other areas of the Auricularia sample content differ greatly. Which the content of beiwei autumn Auricularia jiuxin black Auricularia is relatively, reaching1.8%. Several areas Auricularia in the sample, the content of ash, cellulose is not such a big difference.Different sterilization temperature of Auricularia, a significant effect of temperature on the Auricularia, hardness and shear, stress, influence on elastic did not change significantly,0.7%and0.9%of calcium chloride on Auricularia retaining crisp is better than0.5%. However,0.9%of the calcium chloride treatment of Auricularia slightly bitter taste, so choose calcium chloride concentration is0.7%. the sterilization temperature is90℃.Compared with the sensory evaluation and instrumental analysis, in addition to shear stress, no significant change.There is good correlation between the Auricularia instrument numerical analysis and sensory evaluation results. There is also a good correlation between the texture was measured hardness, elasticity and chewiness of the three.To determine the temperature of30℃for Auricularia complex blisters optimum temperature.These20kinds of Auricularia in the selected most complex sensory evaluation latecomer blisters are very good, light Auricularia fragrance, black and shiny, delicate taste. But one of No.16^18^19Auricularia complex blisters after lug large and thin hair, jagged debris, surface roughness, Auricularia shear forces between788N～863N when the taste is better, the selected20kinds of samples mostly around this range, No.3、13、17、18Auricularia shear force is larger, somewhat less taste.Through the determination of protein content on the storage period Auricularia and polysaccharide content, determine the best conditions of the rehydration:calcium chloride concentration is0.7%, pH value is4.Based on the traditional edible Auricularia production process, with the Auricularia as main raw materials, in order to determine the optimal formula an instant Auricularia products. The amount of salt added2.4%, White sugar addition level of2.3%, Monosodium glutamate added5%, pepper oil15%.On the instant edible Auricularia product texture during storage were determined, the hardness, elastic, shear stress Auricularia during storage was decreased, but the decline is not a lot of. The taste is very good. Sensory evaluation also conform to quality standards.The new products are very high in the content of main chemical components of storage after a period of time. Protein content of10.83%, Polysaccharide content of12.76%, Fat content of1.3%, new products and the microbiological indicators, the number of total bacteria and Escherichia coli were in the range of quality and safety. By a large number of international and domestic standards and literatures, summing up the technology of instant black fungus products through experiment specification, draft compiled the instant edible fungus product standards.