Study On The Preparation Of Natural Flavor Condimentusing Lentinus Edodes And The Development On Series Of Food

Mushrooms (Lentinus edodes) is the second largest edible mushroom in theworld,which is riched in protein、polysaccharides、amino acids and vitamins,but lowfat,and it is a popular health product because of it,s nutrient-rich, and delicious-tasting.The mushrooms-stem is often discarded becaused of its bad-tasting in the actualproduction.It degraded the value-added of mushrooms and caused a serious waste ofresources.In this paper, we used Neutral Protease、Papain、Cellulase and FlavoredProteinase to hydrolyze mushrooms and it,s scrap materials and studied thetechnological conditions of traditional self-extraction and microwave-assistedextraction process using degree of hydrolysis and the sensory evaluation as theindex.Then we got the natural seasoning flavor of mushrooms through flavortechnology of Maillard Reaction and developed flavoring food on the basis ofthat.Resource utilization of the waste and increasing of the value-added of themushrooms can be possible in the future,and provide a theoretical basis for the deepingdevelopment of mushrooms.The main findings are as follows:1.We found that the proteolytic degree of protein at microwave-assistedextraction is more higher that of traditional autolysis method. The optimum parametersfor the microwave-assisted extraction was defined by orthogonal experiment: the timeis20min, the power is500W and the temperature is60℃.2.We used Neutral Protease、Papain、Cellulase and Flavored Proteinase tohydrolyze mushrooms and its,scrap materials,the degree of hydrolysis as the indexto do single factor experiment.Then we got the best ratio of Cellulase and NeutralProtease to hydrolyze protein was1:1,the first hydrolyse step was adding other enzyme for30min,then mixed with Flavor protease for another40min.By comparingthe hydrolyze degree of mushrooms with enzyme-treatment or not,the former onecan release the flavor component fully.3.On the basis of single-factor test, we got the optimum conditions of enzymatichydrolysis by response surface analysis. The adding dose of complex enzyme was1.3%, the hydrolysis temperature was54.7℃,and the pH was6.27.The degree ofenzymatic hydrolyzate was40.5%at the fomer conditions.It appears pale brown andsmells a unique mushroom flavor, no obvious savor、bitter taste, can be used as thebase material of the base fluid of Maillard Reaction to prepare natural flavorings.4.Through single-factor and orthogonal,we studied the the process and formulato prepare natural flavorings material using mushrooms enzymatic hydrolyzate as thebase material.We estimated synthesize flavor using the color, odor and taste as theindex,and use the evaluation results to do sensory evaluation with equidistant standardmeter stars.We got the better conditions for the reaction: Add15%of a reducing sugar,0.2%L-Glutamic acid,0.2%yeast extract, pH6.5, at110°C under the reaction for60minutes. The reactant obtained under optimum conditions was pale brown and filledwith mushrooms characteristic flavor, which is full-flavor,pure taste and duration-fragrant.5.We aslo added a variety of accessories(such as NaCl, sugar, monosodiumglutamate, maltodextrin, garlic powder, ginger powder, I+G, and so on) to make theMushroom Soup spices by the microwave heating drying,and to get the seasoning andStewed chicken mushrooms which filled with nutritional material.This study provide atheoretical basis for vegetarian food research.