Characteristics Studies And Products Processing Of Lentinus Edodes And Oyster Mushroom

Enzyme engineering was introuduced into edible fungus processing. Enzymesolution law, active ingredient and immune function were studied in thepaper.Meanwhile hydrolysates were made into products of edible mushroom.Lentinus edodes and oyster mushroom were hydrolyzed by papain. Determinethe optimum with weight loss as an index.The optimal decision of Lentinus edodesis45℃，4h，30000u/g. The optimal decision of oyster mushroom is55℃，5h，25000u/g. In the optimal condition,The weight loss of Lentinus edodes is55.6%,while the weight loss of oyster mushroom is52.2%.To determine the contents of protein,polysaccharide,amino acids in Lentinusedodes, oyster mushroom and enzymolysis liquid of Lentinus edodes,oystermushroom.As a result, ratio of protein, polysaccharide and amino acid content inenzymatic hydrolysates to these in raw material of Lentinus edodes is74.8%、79.1%、81.7%.while in oyster mushroom is74.3%、89.9%、93.0%.The experimentalresults demonstrate enzymatic hydrolysates of Lentinus edodes and oystermushroom retain protein, polysaccharide and amino acid in raw material to a greatextent. Protein in enzymatic hydrolysates of Lentinus edodes and oyster mushroomis small molecular. Polysaccharide molecular weight in enzymatic hydrolysates ofLentinus edodes and oyster mushroom is smaller than that in water extraction. Thusit can be known that protein and polysaccharide were hydrolysised to smallermolecular.Meanwhile, The immunological function experiments showed that bothhdyrolysates could notably increase phagocytic index, thymus index and spleenindex when compared with the blank control group. This suggests that they haveimmunological functions due to the presence of polysaccharides. This studyindicates that hydrolysate contain most of the nutrients of edible fungus.Dietaryfiber content in Lentinus edodes residue and oyster mushroom residue wererespectively71.8%and76.5%.Of which,soluble dietary fiber proportion wererespectively28.0%and25.9%in total dietary fiber.As a result,Both Lentinus edodesresidue and oyster mushroom residue can be considered to be a kind of high qualitydietary fiber additive.Hydrolysate as raw material to prepare edible fungi beverage. According to theorthogonal experiment,optimal decision were obtained,with hydrolysate13.3%,acidifier0.1%, sweetener10%, salt0.015%and sodium glutamate0.01%.The Lentinus edodes beverage and oyster mushroom beverage has soft taste andunique flavor.The influences of added10%Lentinus edodes residues and oyster mushroom residues respectively on processing characteristics and quality ofnoodles preparation were researched.The result shows that dough development time,dough stability time,absorption, tension resistance, extension ability were allaffected when10%lentinus edodes residues and oyster mushroom residues wereadded respectively.As a result,Processibility decline to a certain extent,While thetaste and texture were not affectde obviously.Lentinus edodes noodle and oystermushroom noodle with special flavor of lentinus edodes and oyster mushroom weremade.meanwhile The addition of residues increase tne dietary fibre content ofnoodle effectively.