Development Of Lentinula Edodes Product Extruded And Its Characteristics

Lentinus edodes are not only the highly prized both for their culinary and medicinal properties but also the world's second largest valuable edible fungus.Currently,the main cooking methods for Lentinus edodes are fresh or dried mushrooms.However,these methods require a series of complex steps to eat and the important issue is that some nutrients will have a degree of loss.Therefore,in this study,we use the advanced extrusion technology to produce Lentinus edodes snack foods.The processing technology optimization(mushroom powder content,extrusion temperature,material moisture content)based on sensory evaluation and sectional expansion.Then the characteristics of mushroom extrudates were studied.Firstly,we carried out the experiments of pure mushroom powder extrusion.It was found that the results were not desired because of the low sectional expansion indices and sensory evaluation.Therefore,corn starch was added in the mushroom powder to improve product expansion indices and edible taste.In this paper the optimal extrusion parameters were obtained through synthetical scored method(including sensory evluation,extrusion indices).The best progress conditions was that mushroom powder content of 25%(corn starch 80%)with blend moisture content and barrel temperature at 20%and 140?respectively.In addition,we studied the characteristics of the extrudates in the best progress conditions.(1)The main physical indicators results of extudates were that sectional expansion indices 21.52,hardness 29.94 N,frangibility-9.9 mm/cm2,mushrooms extrusion products water soluble index 15.63%,water absorption index 5.59 g/g.The experiments found that when extrusion temperature was increased with the water soluble index.However,water soluble index was decreased with material moisture content increasing.Material moisture content had a significant impact on water absorption index,water absorption index increases with the material moisture content.The extrusion temperature and mushroom powder content had no remarkable effect on water absorption index.(2)The results of extxudates nutrition indicators were that in vitro digestibility 98.4%,soluable dietary fiber content 4.37%,Selenium content 0.4×10-3 mg/kg.Comparing with extrusion corn starch mushroom,extrudates has higher in-vitro digestibility rates.Soluble dietary fiber content of mushroom extrusion was increasing with material moisture content.Material moisture content had no significant impact on gelatinization degree of mushroom extrudates.With the extrusion temperature increasing gelatinization degree was slightly reduced.(3)Scanning electron microscope(SEM)showed mushroom extrudates was uniform particle size,regular shape,and smooth surface.The results of differential scanning calorimetry(DSC)indicated that it had thermal stability.At the same time,food quality testing and preservation experiment were completed.Mushroom extrudates have obvious advantages compared with ordinary extrusion products.Its nutrition is more balance containing trace elements that beneficial to human body,which has enormous development potentials in the field of ready-to-eat products.