Research On Production Process Of Instant Edible Fungus-Made Soup Bases

Edible fungus is a kind of healthy food, rich in amino acids, polysaccharides, mineral elements, vitamins and other nutrients. Edible fungus is not only nutritious but also delicious, and it has the healthcare function that cannot be replaced by other food resources. Instant soup is loved by the vast number for its convenience, but the market-sale blends are mostly unhealthy with high content of fat, calorie and salt, only paying attention to the taste of the soup while ignoring its nutritional value. Edible fungus is a natural, nutritious and healthy food, which is suitable to be added into the soup. In this study, a variety of edible fungus were taken as raw materials to make a new type of composite edible fungus soup blend of abundant nutrition and perfect flavor.1. Using hot air drying, microwave drying and vacuum freeze drying to dry edible fungus, were studied the effect of different drying methods on edible fungus rehydration and aroma compounds of Agaricus blazei. The results showed that edible fungus had better rehydration microwave drying was given special aroma of cinnamon of Agaricus blazei and the bitter flavor similar to almond. While microwave drying has much higher production efficiency that it can achieve continuous and green cleaner production, Therefore, this study choosed microwave drying as a method of drying edible fungus.2. This study determines the instant edible fungus soup blend and the optimal formula, using three kinds of edible fungus Agaricus blazei, Pleurotus eryngii and Tremella fuciformis as raw materials, through the single factor experiment, Box-Behnken response surface optimization verification tests, and taking sensory score as the index. The optimal formula was as follows: 14% salt, 1% flavor enhancer, 8% Agaricus blazei, 3% Pleurotus eryngii, 3% Tremella fuciformis, 1% allspice and 5% soft sugar. The instant edible fungus soup is convenient, delicious, and rich in nutrition.3. In this assey, rehydration time, instant solubility, stability and nutritional indicators were determined. The results showed that the instant edible fungus soup has better quality and stability when reconstituted at the water temperature 80 ℃, with rehydration time 4 min and instant time 58 s. The contents of nutritional components were as follows: crude protein 9.78 g/100 g, ash 24.26 g/100 g and crude fat 0.79 g/100 g respectively.4. The instant edible fungus soup is high-protein, low fat and high mineral content, after brewing it turns yellow, having rich flavor of Agaricus blazei, mellow taste, while its dissolving speed is fast without almost residue. It is a kind of natural, nutritious, convenient and healthy food. The modern processing technology and utilization of edible fungus, screening by drying method, optimization of formula process and determination of indicators, will facilitate the soup to realize the modernization of production, naturalization of raw materials, being nutritional and healthy of products and it helps to developing a series of more instant edible fungus soup products with high added value, Meanwhile the we can predict the broad market prospects of the prepared products.