Quality Test And Jelly Product Development Of Auricularia Auricular

Abstract; In these years, more and more people have paid attention to food quality and safety, it not only relates to our physical health, but also affect our mental health. China is one of mainly production and export mushroom countries. The quality of mushroom plays important role in our mushroom industry development. Therefore, quality and safety monitoring is crucial in the mushroom industry development. Further processing of mushroom provides a new industry chain, widens the edible fungus market and improves the economic value of them. In this paper, we studied on new production of Auricularia auricular.The results were showed as following.Auricularia auricular fruit body samples, from three different manufacturers of Gutian county, were obtained. Heavy metal, pesticide and sulfite were detected according to hygienic standard for edible fungi, including arsenic, lead, mercury, cadmium, BHC, DDT etc. The results showed that the metal concentrate was lower than standard level of our country and BHC, DDT are undetected out in these three sameples of Auricularia auricular; These products were well safety with11mg/k、46mg/kg、21mg/kg concentrate of sulfite, respectively, which were all lower than national standard level of50mg/kg. Simultaneously, the contents of total reducing sugar, crude protein, and crude fiber of the productions were detected based on national standards (GB/T6192). It was found that the sample from Gutian Kangwang food company had the highest nutritional value among the samples. Their contents of total sugar were35.6%、30.4%、28.1%; crude protein were8.0%、8.4%and8.5%; crude fat were0.21%,0.46%and0.62%; crude fiber were3.6%、4.5%and4.85%, respectively. We found that the nourishment value of Auricularia auricular fruit body produced by Gu-tian Kang-wang food company were the highest.A feasible processing technology and sterilization conditions of Auricularia auricular-Jujube jelly was researched by the orthogonal experimental. The optimal formula of the Auricularia auricularJujubejelly was that30%mixture of Auricularia auricular-Jujube juice (6:4of Auricularia auricular to Jujube),0.15%citric acid,8%gel solution (sodium alginate: Carrageenan:gelatin=6:1:5),12.5%xylitol. Sterilization condition was85℃～90℃for10min. Auricularia auricular-Jujube jelly with nutrition,well-organized state, delicate and distinct flavor, was obtained.In order to develop the Auricularia auricular-Jujube jelly in the further, in this study, the quality of the Auricularia auricular-Jujube jelly products was standardized by these indexs of sensory, physicochemical property, microbe, additives according to the relevant national standards. Addition a preliminary study on the detection of the product was performed, the study provided a base data for quality and safety of the product.