Study On The Process Of Explosion Puffed Drying For Lentinus Edodes Chips

In this paper,Choose letinous edodes as raw material,The Lentinus edodes chips are treated through the Selection--Cleaning--Drip dry--Cutting--Color care--Drip dry--Flat on the plate--Quick-freeze--Pre-drying--Softening--Explosion puffing--Season--Packaging.The pretreatment,color protection and technology of the explosion puffing Lentinus edodes chips were studied in depth,and the explosion puffing Lentinus edodes crisp-drying technology was determined and optimized.At the same time,based on this,the effects of different drying techniques on the nutrient composition and microstructure of Lentinus edodes were analyzed and compared.The main conclusions of the study are as follows:Because the explosion puffing Lentinus edodes chips are mainly based on the dual changes in pressure and temperature,in order to effectively reduce the nutrient loss of shiitake mushrooms during the process and improve the color of shiitake mushrooms,the pretreatment process of explosion puffing Lentinus edodes chips is in-depth Research.This paper compares the effects of hot air drying,vacuum drying and vacuum freeze drying on the morphology of shiitake Lentinus edodes.At the same time,the pre-drying moisture and color protection liquid of shiitake mushroom are optimized to determine the best pre-drying process.Experiments show that the pre-dried Lentinus edodes have a more uniform porous structure through vacuum freezing technology,which can effectively increase the crispiness of shiitake Lentinus edodes during the explosion puffing process.Through the single-factor test design,the best pretreatment process for obtaining explosion puffing Lentinus edodes chips was as follows: 30% moisture content of pre-dried Lentinus edodes,2% citric acid concentration in color protection solution,1.5%ascorbic acid,and 0.2% sodium metabisulfite.Through single-factor and response surface analysis,the process parameters of explosion puffing Lentinus edodes chips were optimized.Taking stagnation time,expansion pressure difference,expansion temperature,pumping temperature,pumping time,and slice thickness as independent variables,the mushroom brittleness,hardness,sensory score,and lentinan content were used as the dependent variables,and the relatively scientific parameters of the explosion puffing process were initially obtained.At the same time,the three factors that have the greatest influence on the corresponding variables in the single factor were selected:stagnation time,pumping time,and slice thickness.The quadratic regression analysiswas performed.The optimal ranges were 9-15 min,40-80 min,and 6-10 min,respectively.And study its impact on the Lentinus edodes brittleness,hardness,sensory score.The results showed that both the regression equation and the model influence are very significant,which helps to predict the crispness,hardness and sensory score of the air-expanded shiitake Lentinus edodes.The results of the regression analysis showed that the evacuation time,slice thickness,and their interaction contributed the most to the model,and the stagnation time had little effect on the model.Through data analysis,the optimal process parameters of the puffed lentinus edodes were obtained: stagnation time 12 min,expansion pressure difference 0.2MPa,expansion temperature 90°C,evacuation time 68 min,evacuation temperature 80°C,slice thickness 7mm.The shiitake Lentinus edodes chips produced by air-swelling have certain improvements in nutrition,color,and crispness.In order to further analyze the advantages and disadvantages of explosion puffing Lentinus edodes chips,the nutrient composition and microstructure of shiitake Lentinus edodes chips produced by three methods of air-expanding,vacuum freezing,and vacuum frying were compared.From the above we found that the explosion puffing Lentinus edodes chips have a more uniform microstructure,and its microscopic state is second only to vacuum freeze-drying.In addition,the explosion puffing Lentinus edodes chips have higher lentinan content,total phenolic content,and total reducibility.At the same time,we also found that the bitterness and astringency of Lentinus edodes chips were more serious through electronic tongue comparison.It is speculated that it may be related to the content and composition of lentinan and polyphenols in crisp tablets.