Study On Enzymatic Hydrolysis Of Shiitake Mushroom And The Development Of Seasoning

China is the world's largest edible fungus producing,consuming and exporting country,and the resources of edible fungus is rich.Shiitake mushroom is China's largest production of edible fungi,with a special flavor,high nutritional value and a wide range of pharmacological value.But the mushrooms is mainly used to cook directly or produce roughly,which have low value-added.In order to solve the above problems,the effects of enzymolysis process,cooking process,formula and concentrated granulation process on the quality of mushroom seasoning were studied systematically.The mushroom seasoning with mushroom flavor and high nutrition was developed.The results were as follows:1.In this paper,the optimal processing of enzymatic hydrolysis of shiitake mushrooms has been studied using three enzymes.Firstly,the hydrolysis conditions of enzymolysis liquid using cellulase were optimized by orthogonal experiments.The results showed that the optimum hydrolysis conditions of cellulase were hydrolysis temperature 45 °C,hydrolysis time 1 h and enzyme dosage 0.5%.Secondly,bromelain and flavourzyme were screened out using ?-amino nitrogen content and sensory evaluation as indicators.Thirdly,the enzyme hydrolysis conditions were optimized by response surface.These three enzymes hydrolyzed simultaneously showed the best result.The results showed that the optimum hydrolysis conditions of the three enzymes were hydrolysis temperature of 58.6 °C,hydrolysis time of 2.02 h,concentration of 15.24 mL/g(The ratio of ultrapure water volume and shiitake mushroom powder quantity).Under the optimum conditions,the ?-amino nitrogen content was 0.0901 g/100 m L,the sensory score was 7.4,belonging to the category of favorite.In order to compare the effect of compound enzyme on the content of the substance in the enzymological solution of shiitake mushroom,the protein,sodium glutamate,free amino acid and 5'-ribonucleotide(I+G)were determined respectively.The protein content was increased from 0.58 g/100 g to 0.91 g/100 g,with the enzymolysis efficiency increased by 56.90%.The content of sodium glutamate increased by 0.131 m L/100 mL,the content of 5'-ribonucleotide(I+G)was increased by 0.1921 mL/100 mL,and the content of free amino acid were also increased with varying degrees.2.According to the compound enzyme solution,the effects of three different cooking methods,including the traditional boil,high pressure boil and microwave boil were studied on the enzymological solution of shiitake mushroom.The optimal cooking method of shiitake mushroom was determined by the determination of sensory substance and sensory evaluation.The results showed that there were significant differences between traditional cooking and microwave cooking.As for the flavor of mushroom soup,the highest score of the soup was microwave cooking of 6.6429 points,so the final choice was microwave cooking.3.In this paper,using the shiitake mushrooms as basic material and sensory evaluation as indicators,and through the single factor experiments and orthogonal experiments,the optimal formula technology of shiitake mushrooms seasoning has been studied The results showed that the optimal formula of shiitake mushrooms seasoning was sodium glutamate 6.5%,salt 2%,sugar 3%,maltodextrin 5%,disodium 5'-ribonucleotide 0.5%.Under the optimum conditions,seasoning has special aroma of shiitake mushroom and delicious taste.4.The shiitake mushroom base material were spray dried and granulated to obtain mushroom seasonings.Finally the mushroom seasonings were determined,and the results showed that the mushroom seasonings were brownish brown powder or granules,with fresh mushrooms typical flavor,no corrupt smell,bitter and other smell,and sensory score was 7.725 points.Sodium glutamate content was 10.6 g/100 g.The 5'-ribonucleotide(I+G)was 1.40 g/100 g and dry weight loss was less than 3.0 g/100 g.Chloride(in terms of NaCl)was 3.21 g/100 g.Total nitrogen(in terms of N)was up to 3.42 g/100 g,and other nitrogen(in terms of N)was up to 2.46 g/100 g.The nutritional requirements of mushroom seasonings were satisfied.In addition,other physical and chemical indicators,microbial indicators,heavy metal indicators of mushroom seasonings were accord with seasoning requirements.