Study On The Preparation Technology And Product Development Of Stropharia Rugoso-annulata Powder

Fresh Stropharia rugoso-annulata has a short shelf life,which seriously restricts the development of S.rugoso-annulata industry.In this paper,fresh S.rugoso-annulata was used as raw material to study the processing technology of S.rugoso-annulata powder,and the effects of different drying methods on the tasty components and flavor components of S.rugoso-annulata were discussed.Moreover,the technology of S.rugoso-annulata powder prepared by hot air drying was optimized,and the application of S.rugoso-annulata powder in instant soup was studied.The main research results are as follows:1. Effects of drying methods on tasty components and flavor components of Stropharia rugoso-annulataHot air drying,freeze drying and microwave drying were used to dry S.rugoso-annulata respectively.The results showed that concentrations of organic acids,umami taste amino acids,flavor 5'-nucleotides and total 5'-nucleotides in freeze dried mushroom powder were highest.S.rugoso-annulata powder prepared by hot air drying provided the highest contents of free amino acids,sweet amino acids,bitter amino acids,non-taste-active amino acids,essential amino acids and flavor5'-nucleotides,including 5'-CMP and 5'-GMP.The values of equivalent umami concentration of S.rugoso-annulata powder prepared by microwave drying,freeze drying and hot air drying respectedly were 159.50 g MSG/100 g?177.00 g MSG/100g and 229.87 g MSG/100 g.Moreover,the volatile components of three dried mushrom powders were analyzed by gas chromatography-mass spectrometry.The results showed that 35,26 and 27 kinds of volatile flavor components were detected on hot air drying,microwave drying and freeze drying respectively,and there are significant differences in the kinds and relative contents of flavor components in the S.rugoso-annulata samples under three drying methods.Moreover,the taste and smell of different S.rugoso-annulata samples varieties were distinguishable using an electronic tongue and electronic nose.2. Study on the processing technoloy of Stropharia rugoso-annulata powder and quality characteristicsThe color of dried S.rugoso-annulata pieces can be improved by proper chemical color-protection before hot air drying.The optimized color-protection solution of S.rugoso-annula were sodium sulfite(0.1%)and citric acid(0.3%).Drying temperature,slice thickness and loading volume have significant effects on the color of S.rugoso-annula powder,and the drying temperature has the most significant effect on the color.The optimized processing technique for preparing S.rugoso-annula powder were as follows:hot air drying temperature 50?,slice thickness 4 mm,loading volume 2 kg/m~2 and drying time 8 h.3. Study on the application of Stropharia rugoso-annula powder in instant soupThe optimum technological formula of instant soup made with S.rugoso-annula powder by response surface optimization experiments was:dried S.rugoso-annulata powder 14%,creamer 25%,salt 5%,flavor enhancer 1%,maltodextrin 9%.The rehydration,dispersion,stability and solubility of the instant soup by this optimum formula were all good.Moreover,the results showed that a total of 37 volatile compounds were detected on this instant soup by gas chromatography-mass spectrometry.