The Research And Development Of Key Steps Of Black Fungus Product

As an edible fungus,black fungus has a particularly high nutritional and medicinal value.There are a large number of black fungus products coming from China every year,In recent years,it has focused on the development of ready-to-eat foods of black fungus,which can adjust people's eating habits and structure,and increase the Value-added of black fungus to an unprecedented level.The traditional black fungus,the way of consumption is very simple,with the development of the consumer market step by step,can no longer be satisfied.Based on the processing of the existing black fungus food,this paper has successfully developed black fungus chips,black fungus lactic acid bacteria beverage,black fungus polysaccharide beer,black fungus fermentation after some research on product formula and new processing technology.Kimchi,using these new products to supplement the nutrition of people's daily life,as well as people's single snack foods,can be also used as a reference for further development of new black fungus products,The main results of this study were as below:(1)The pretreatment conditions of black fungus chips obtained by single factor test are rehydration temperature of 55?,rehydration time is 30 min,maltodextrin addition amount is 4%,salt addition amount is 0.6%,microwave vacuum puffing process conditions The optimum time for microwave vacuum expansion is 9 min for a water content of 70% and a microwave power of 500 W.(2)The process conditions of fermentation of black fungus lactic acid bacteria beverage by single factor and response surface test were 7% lactic acid bacteria inoculum,fermentation time is 36 h,fermentation temperature is 30? and sugar content is 12.2%,and the total acid content was 13.72g/L.The compounding process was obtained by single factor test,the content of the fermentation liquid of black fungus was 50%,the content of leaching extract was 18%,the content of white granulated sugar was 6-7%,and the addition of 0.8% gellan gum made the product more sTab.(3)After 7 days of fermentation of black fungus polysaccharide beer,the pH of the sample tends to be sTab between 3.6 and 4.0.After adding 0.1%-0.5% of black fungus polysaccharide,the alcohol content and diacetyl have little effect,adding 0.2%.The black fungus polysaccharide has the best beer taste.(4)The optimal process parameters for the fermentation of black fungus fermented kimchi were as follows: 5% sucrose addition,4.6% salt addition and 0.1% lactic acid addition.The sensory integrated value were reached 95.