Study On Process Technology Of Freeze-Drying Ready-To-Eat Season Lentinus Edodes

Lentinus edodes is also called the Chinese mushroom, which is a very important fungi that can use as food or medicine. They tastes delicious, smells fragrant and have rich nutrition, with the reputation of plants of queen’s. Study on the optimization of key influencing Browning steps in the processing technology of freeze-drying ready-to-eat season Lentinus edodes, including the cleaning and disinfecting of Lentinus edodes, Size of the dice, place time after dicing, blanching process, mix sugar percentage and thickness of the plate. In order to determine the freeze-drying process parameters, we optimize the freeze-drying parameters such as the thickness of the plate, the shelf temperature and the vacuum degree, and evaluate our products with proportion, sensory and SEM. After comf irming the process, compare the the quality of freeze-drying and drying mushrooms and their nutrients. The results indicated:The best browning process was:the concentration of NaCIO was 0.2g/kg, the size of the dice was 10×10×10mm, the place time after dicing was less than 30 minutes, the ratio of blanching solid and water was 1:20, the blanching temperature was95 ℃, the blanching time was 2.5minutes, the mix sugar percentage was 8:1, the thickness of the plate was 25mm.The best freeze-drying process parameters was the thickness of the plate was 15mm, the vacuum degree was 40-60pa, the shelf temperature was 90℃.The products of vacuum freeze drying in both keep nutrients and the original shape, color, smell and taste are better than the products of hot air drying, freeze-drying products have maintained good morphology and no collapse phenomenon.