The Study Of Soft Can Technology And Quality Changes Of Agrocybe Chaxinggu

Agrocybe chaxinggu is a more valuable edible mushroom which has polysaccharide, high-protein, low-fat, high mineral content and nutritional. When dealing with the color fixative, the raw material processed into canned food can not only keep the Agrocybe chaxinggu’s nutrition, but also improve the color and the flavor.The paper aims to solve the problems that the sence and the quality reduced seriously during the process and storage in the food company.In order to research the deep processing of the production process and obtain the high quality of agrocybe chaxingu soft can was three major factors including the selection of the raw materials, the optimization of process parameters and the main conclusions were taken into account:It’s proved that, agrocybe chaxinggu quality and processing character were significantly different among different varieties. In the compositions of agrocybe chaxinggu, the crude fat content was lowest, but with the highest coefficient of variation(CV), which was contrary to protein and choline with the highest contents (7.44%and14.06respectively). In the6samples of agrocybe chaxinggu soft can, fresh No.1got the highest score(83points)in the sensory evaluation. The results of correlation analysis revealed that the moisture content of the agrocybe chaxinggu was mainly determined by the protein content and choline contents of soft can. According to the compositions, browning degree and the sensory evaluation, Brand Gutian was screened to be the suitable cultivars for soft can making.To effectively inhibit the browning of Agrocybe chaxinggu in high temperature, we take the orthogonal test L18(37) and contrast four different color protection methods. The text use four evaluation indexes, including sensory evaluation, browning, blanching clarity and L value. The results show that the best color protection parameter was0.15%citric acid,0.015%ascorbic acid,0.015%L-cysteine,50min,0.03%zinc acetate, solid-liquid ratio of1:50,0.8%NaCl.After fully sterilization, the reason why protein, reducing sugars and amino acids decreased by36.04%,17.11%and29.62%is maillard reaction. Scanning electron microscopy showed that when adding calcium chloride, the surface structure of the hollow and stipe tubes cell in the canned products showed a more uniform distribution and arrangement.79volatile components were identified in Agrocybe chaxinggu soft can during37℃accelerated storage, the relative content of aldehyde was significantly decreased to its51.63%,48.17%and45.65%after storage0,14,28days respectively. As the second kind of volatile substances, ketone increased from6.54%(0d) to17.96%(28d). Corrupt flavour substance, such as dimethyl sulfide, phenol and3-methyl-2-butene aldehyde were identified in the28d. The characteristic aroma components sulfur, aldehydes and phenolic in agrocybe chaxingu soft can were positively correlated with off-flavor. Values of sensory characteristics of hardness and color values of agrocybe chaxinggu soft can changed significantly during storage.