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Agaricus Bisporus Flavor Materials Processing Research

Posted on:2012-09-26Degree:MasterType:Thesis
Country:ChinaCandidate:W ZouFull Text:PDF
GTID:2191330335471934Subject:Food Science
Abstract/Summary:PDF Full Text Request
The flesh of Agaricus bisporus is fat and thick and fresh-tasting.rich, Agaricus bisporus contains many nourishing substance, such as rich suger, fiber, minerals, protein and so on. Its content of amino acids is not only rich, but also quitecomplete,which include eight kinds of human essential amino acides. In addition, Agaricus bisporus also has the function of health care. At present, the production of Agaricus bisporus is on the top in the world, most of which are eaten directly while few are to be processed into cans and dried food. Agaricus bisporus browns easily and is uneasily to be stored.This thesis uses Agaricus bisporus as raw material to research the processing technology of its seasoning, in order to provide a kind of healthy and nourishing seasoning for people and raise the synthesis utilization ratio of bisporus.The topic mainly carries on several crucial experiments,such as the hydrolyze-extracting processing,mix ingredients and drying. The results are as follows:(1)Marinate the Agaricus bisporus in colour-protecting liquid for 20 minutes.The best colour-protecting liquid dispensation which can effectively protect the colour and luster of Agaricus bisporus is 0.6% citric acid +0.3% sodium chloride +0.05% ascorbic acid.(2)The optimal technological conditions of Agaricus bisporus flavor matter that extract by the method of ultrasonic auxiliary stepwise of double enzymes are as follows: first ultrasound optimal process; second adding 0.6% cellulase at 55℃with pH 5.0 for 90min; third adding 0.9% papayotin at 65℃with pH 6.5 for 90min.. The protein extracting rate reaches 67.84%, the degree of hydrolysis reaches 46.16%, the total sugar extracting rate reaches 10.74%.(3)Concentrate the drawing liquid until the soluble solid state material reaches 20% while the seasonging of Agaricus bisporus is on the condition of temperture 70℃and vacuum 0.9~1.0Mpa,(4)Add 3% maltodextrin to the concentrated liquid of Agaricus bisporus's seasoning,Spray drying processing's feed speed is 25r/min, entering material temperature is 180℃, blowing rate is 90%,(5)The quota of processed Agaricus hisporus flavor juice in laboratory is as follows:it looks brown, tastey, full-bodied mushroom aroma, no bitter and no unusual smell, soluble solids is 20%, amino acid N 0.55g/100mL, total sugar 1.84g/100mL, total azote 1.13g/100mL.(6) The quota of processed Agaricus hisporus flavoring in laboratory is as follows:it is light yellow flour, full-bodied Agaricus bisporus fragrance, tastey, unadulterated and soft.The moisture of Agaricus bisporus flavouring is 8%, total azote 5.62 g/100g, ash content 0.43g/100g, coarse fiber 0.74g/100g, amino acid N 2.73g/100g, polysaccharides 1.62g/100g, nucleotide 0.51g/100g,(7)The flavouring product of Agaricus bisporus has a greater ability of clearance to DPPH and nitrite, flavouring concentration is 50mg/mL, volume is 0.4ml, its clearance rate is equal or greater than 70%, and it is surpass BHT on the same condition; the volume of flavouring juice is surpass 0.5mL, its clearance rate is equal or greater than 40%; The flavouring product of Agaricus bisporus has a little ability less than Vc to get rid of superoxide anion radical, all is lower than 40%; The flavouring product of Agaricus bisporus has a greater ability to get rid of nitrites, flavouring concentration is 10mg/mL, volume is 5mL, its clearance rate is equal or greater than 70%, the volume of flavouring juice is surpass 5mL, its clearance rate reached 50%.
Keywords/Search Tags:Agaricus bisporus, Ultrasound, Enzyme, Extract, Process
PDF Full Text Request
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