| Shiitake Mushroom (Lentinus edodes, Shiitake) is a common food that has been consumed for centuries. It has also been used in Traditional Chinese Medicine. The Shiitake Mushroom contains abundant carbohydrate, protein, steroid and a variety of active substances and it can be cultivated at all seasons. At present, the type ofshiitake mushroom products is limited and most of them are dry productslacking of added value as well as market competitiveness.Through the processes ofcolor-protecting, blanching, impregnation, freezing and frying, the researcher of this article develops a type of Shiitake mushroom chips using fresh mushroom as raw material. The chips developed have the following characteristics. They are low-fats, abundantly aromatic and have a special flavor. The researcher found that developing this type of Shiitake mushroom chips create a new way for the commercialization of mushroom products. The main research content of the article is as follows:1?Through the process optimizing of the color-protecting agents, the optimal combination found is A2B2C which contains of 5%o L ascorbic acid,0.3% citric acid and 0.1% sodium sulfite. The conditions to process the chips based on the optimal combination are ?E=1.38±0.032 and sensory value=90.32±3.82. By means of different blanching2?temperature and blanching time experiment, the result showed that the blanching temperature and blanching time all have significant influence on the quality of Shiitake mushroom chips (P<0.05), and ensure the optimal heating temperature and period were 80 degrees and 9 min, respectively.3?An assay was done by using different concentrations of NaCl, malt and dipping time respectively to discover the effect on the colour, fat content, water content, texture and taste of the chips. Based on this assay, the optimal dipping process was selected. The optimal dipping process was using 4% NaCl,14% malt and dipping for 60 min. Additionally, the effect of the freezing time on the quality of Shiitake mushroom chips was investigated by putting the Shiitake mushroom at -18? and by using different samples to test the oil content, water content and brittleness. The results showed that increasing the freezing time will increase the oil content and brittleness and will decrease the water content of the chips. It was discovered that the best freezing time is 6h.4?Through The single factor experiment of frying temperature, frying time and degree of vacuum was done in order to evaluate the effect of frying process on the color, texture, oil content and sensory of the Shiitake Mushroom chips; the process technology of Shiitake Mushroom chips was optimized by utilizing the response surface analysis and by establishing corresponding quadratic regression model. In order to lower5?the oil content and increase the sensory threshold, the best process is obtained by using the response surface method and connecting with the actual generation. Therefore, the optimum process parameters of vacuumization were determined:vacuum frying temperature=105?, vacuum frying time=27 min and the degree of vacuum=0.095 Mpa.6?The researcher tested the effect of different periods of time on the degree of peroxidation and acidity of the chips by using the temperatures of 25,30,35,40 degrees. According to the oil rancidity first order kinetics model, the expiry period of Shiitake Mushroom chips were 124 days,113 days,105 days and 82 days respectively. Based on the kinetic fitting model of temperature, the expiry period was found to be lnT=-0.0109S+4.6198. Another set of expiry periods were 101 days,91 days,86 days and 83 days with the kinetic models of:lnT=-0.0252S+ 5.7378. The relative error of two models was less than±10%. The prediction model of acid value is more accurate than the prediction model of peroxidation value. |
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