The Development And Research On Physicochemical Properties Of Auricularia Auricula Food

Auricularia auricula is a kind of edible fungi with high nutritional value and medicinal value. China is large producer of auricularia auricular with abundant resources and the strong development of Auricularia auricula leisure instant foods has very important significance to to improve people’s dietary structure and increasing the added value of Auricularia auricular. It can not meet future market demand because of the single traditional consumption patterns of auricularia auricular. On the basis of the existing auricularia auricula food processing, through design product formulation and research on processing technology, the paper successfully developes auricularia auricula crisps, auricularia auricula Q sugar and auricularia auricular fruit leather and identifies the process parameters and formulations of auricularia auricula crisps, auricularia auricula Q sugar, auricularia auricula fruit leather. Auricularia auricula crisps, auricularia auricula Q sugar and auricularia auricula fruit leather not only meet the demands of people for health, leisure, instant products, but also provide some data reference and theoretical support for the further development of auricularia auricula food.The detailed contents are as follows:1. Auricularia auricula crisps In this paper, auricularia auricula (dry) raw materials are processed for rehydration, seasoning, cooking and dried by microwave vacuum drying equipment for puffing to make of auricularia auricula crisps. The author studies rehydration conditions of dried auricularia auricula to determine the optimal rehydration process are as follows:rehydration temperature is 50℃, rehydration time is 30min;investigates the effect of initial moisture content of auricularia auricula, microwave power and microwave time on the auricularia auricula crisps senses and puffing rate, optimized by orthogonal experiment, and ultimately determines the best microwave vacuum drying process of auricularia auricula crisps are as follows:initial moisture content of auricularia auricular 80%, microwave power 650w, microwave time 15min; the author studies the effects of salt, maltodextrin, sugar addition on sensory and puffing rate of product, The best auricularia auricula crisps formula was determined by fuzzy mathematics evaluation of senses and orthogonal design optimization methods:salt 3%,maltodextrin 20%, sugar 6%. Through the production of the auricularia auricula crisps,author determines auricularia auricula crisps’sensory score 88.19, puffing rate 319%, brittleness is 1058.705g, black and bright, crisp and refreshing, salty appropriate and rich flavor of auricularia auricular, good sensory quality.2. Auricularia auricula Q sugar In this paper, auricularia auricula (dry) raw materials are processed for rehydration, drying, crushing, dissolving, cooking, seasoning and dried by microwave vacuum drying and hot air drying equipment to make of auricularia auricula Q sugar.The paper explores effects of auricularia auricula and water ratio, the heating temperature, auricularia auricula and glucose syrup ratio on sensory quality of auricularia auricula Q sugar. By univariate and orthogonal design optimization methods, it concludes the best processing technology is auricularia auricula:water=1:17, the heating temperature 100℃, auricularia auricula:glucose syrup=1:5 when the index is fuzzy mathematics evaluation of senses. Through the production of the auricularia auricula Q sugar, author determines auricularia auricula Q sugar’sensory score 88.08, hardness 2661.89, adhesiveness-2.105, springiness 0.87, cohesiveness 0.838, resilience 0.469, chewiness 5084.334, gumminess 5637.374, the surface of black and shiny, hard and soft moderate, moderate sweetness, rich flavor of auricularia auricula, good sensory quality.3. Auricularia auricula fruit leather On the basis of processing technology of auricularia auricula Q sugar, this paper makes of auricularia auricula fruit leather by addition of sodium bicarbonate and citric acid and the use of blast drying equipment. The paper explores effects of sodium bicarbonate adding amount, citric acid adding amount and drying time on sensory quality of auricularia auricula fruit leather. By univariate and orthogonal design optimization methods, it concludes the best processing technology is:sodium bicarbonate adding amount 0.4g, citric acid adding amount 0.5g, drying time is 5h when the index is fuzzy mathematics evaluation of senses. Through the production of the auricularia auricula fruit leather, author determines auricularia auricula fruit leather’sensory score 88.12, hardness 20030.001g, adhesiveness -380.372, springiness 0.937, cohesiveness 0.832, resilience 0.554, chewiness 15779.834, gumminess 15372.014, smooth surface, good viscoelasticity, equipped with palatability, rich flavor of auricularia auricula, good sensory quality.4. Physicochemical determination of auricularia auricula crisps, auricularia auricula Q sugar and auricularia auricular fruit leather.The author respectively measures and analysis the content of moisture, total sugar, protein, fat, crude fiber, As, Cd, Hg, Pb and water activity of auricularia auricula crisps, auricularia auricula Q sugar and uricularia auricular fruit leather.The moisture content are respectively6.58%,7.89%,10.59%, total sugar content are respectively25%,68%, 50%, fat content are respectively 0.8%,0.81%,0.82%, protein content are respectively 9.71%,7.97%,7.76%, crude fiber content are respectively 14.06%, 2.81%,2.17%, water activity are respectively 0.677,0.398,0.601, As<2.0 mg/kg, Cd <0.2 mg/kg, Hg<0.2 mg/kg, Pb<1.0mg/kg. Auricularia auricula crisps, auricularia auricula Q sugar and auricularia auricular fruit leather are low-calorie, high-nutrition leisure instant products, comply ing with national safety standards of leisure products, also provide a theoretical basis and scientific guidance for the further development and industrial production of leisure instant food of auricularia auricular.