| Agaricus bisporus is rich in resources in China.Its dried products are processed by a series of drying methods,such as hot air drying,low temperature freeze drying,vacuum drying and so on.The ready to eat leisure Agaricus bisporus products are rare in the market.In this paper,fresh Agaricus bisporus was processed by different processing methods(boiling,steaming,low temperature and vacuum heating,microwave heating,high pressure cooking,air frying)to explore the impact of different processing methods on the quality of Agaricus bisporus,and the impact of different processing methods on the nutritional composition,antioxidant activity and characteristic flavor of Agaricus bisporus,and then empty The processing method of gas frying is to develop a kind of ready to eat Agaricus bisporus chips,and to produce a kind of ready to eat Agaricus bisporus chips with good taste.The specific research contents are as follows:1)Using fresh Agaricus bisporus as raw material,different processing methods(boiling water cooking,steaming,low temperature vacuum heating,microwave heating,high pressure cooking,air frying)were used to process the fresh Agaricus bisporus.The effects of different processing methods on the protein,polysaccharide,polyphenol,fat and other nutrients of Agaricus bisporus were studied.It was found that low temperature vacuum heating,high pressure cooking and air frying were effective The content of water-soluble protein and alcohol-soluble protein of Agaricus bisporus was well maintained(P < 0.05);the content of fat in fresh Agaricus bisporus was 1.41%,and there was no change in fat content except air frying.The fat content of Agaricus bisporus decreased after boiling,steaming,low-temperature vacuum heating,high-pressure cooking,microwave heating and other processing treatments,and there was no significant difference between the two(P < 0.05).In terms of phenols,steaming and low-temperature vacuum heating significantly reduced the content of water-soluble and alcohol-soluble total phenols,boiling water cooking significantly increased the content of alcohol-soluble total phenols by 13.8% and 52.27% respectively;High pressure cooking can maintain the content of alcohol soluble total phenols,and significantly increase the content of water soluble total phenols by 38.05%;in terms of sugar substances,the content of polysaccharide in fresh Agaricus bisporus increased by 30.61% and16.67% respectively after microwave heating and boiling water cooking,and the content ofpolysaccharide did not change significantly after high pressure cooking(P < 0.05),after steaming,low temperature vacuum heating and air frying The content of polysaccharide in Agaricus bisporus was decreased by frying.Different processing methods(boiling,steaming,low temperature and vacuum heating,microwave heating,high pressure cooking,air frying)were used to process Agaricus bisporus.The effects of different processing methods on the antioxidant activity of Agaricus bisporus were studied by DPPH,ABTS free radical scavenging The antioxidant activity of the extracts of Agaricus bisporus was evaluated by the methods of reducing capacity and hydroxyl radical scavenging.Results among the four different antioxidant activity evaluation systems,the antioxidant activity of the extracts of Agaricus bisporus was the highest,no matter it was alcohol extract or water extract.In the evaluation of antioxidant activity of different solvent extracts,the antioxidant activity of alcohol extract is generally higher than that of water extract,which can be used as the key extraction method to separate the antioxidant components of Agaricus bisporus.Therefore,the processing method of high-pressure cooking,which can retain high nutritional components and has high antioxidant activity,is a more suitable processing method.Alcohol-soluble total phenols,and significantly increased the content of water-soluble total phenols by 38.05%;in terms of sugar substances,fresh Agaricus bisporus went through After microwave heating and boiling water boiling,the polysaccharide content increased significantly by 30.61% and 16.67% respectively.After high-pressure cooking,the polysaccharide content did not change significantly(P < 0.05).After steaming,low-temperature vacuum heating and air frying,the polysaccharide content of Agaricus bisporus decreased.Fresh Agaricus bisporus was used as raw material and different processing methods(boiling,steaming and low-temperature)were adopted Vacuum heating,microwave heating,high pressure cooking and air frying)were used to process fresh Agaricus bisporus.The effects of different processing methods on the antioxidant activity of Agaricus bisporus were studied.The antioxidant activity of Agaricus bisporus extract after processing was evaluated by DPPH method,ABTS free radical scavenging method,reduction capacity method and hydroxyl radical scavenging method In the evaluation system,no matter alcohol extract or water extract,high pressure cooking,boiling water cooking and microwave heating of Agaricus bisporus extract have the highest antioxidant activity In the evaluation of antioxidant activity of different solvent extracts,the antioxidant activity of alcohol extract is generally higher than that of water extract,which can be used as the key extraction method to separate the antioxidant components of Agaricus bisporus.2)Using fresh Agaricus bisporus as raw material,different processing methods were used to process the fresh Agaricus bisporus,and the effect of different processing methods on the characteristic flavor of Agaricus bisporus was studied.GC-MS,GC-O and sensoryevaluation were used to identify the volatile aroma components and key aroma substances of processed Agaricus bisporus.GC-MS,GC-O and sensory evaluation were used to analyze the fresh Agaricus bisporus and the processed Agaricus bisporus.SPME / GC-MS and GC-MS were used to identify 79 volatile aroma substances,including aldehydes,alcohols and ketones The contents and kinds of the similar substances are more,which contribute more to the aroma.There are 31,21,33,30,19 and 10 kinds of compounds in fresh,boiling,air frying,steaming,microwave heating and high-pressure cooking,respectively.The contents of flavor substances are 21072.44,10983.24,12043.05,4721.18,7716.13 and 4251.79?g/kg.The most kinds and contents of aroma substances are in air frying and high-pressure cooking Less,probably because of the damage to the flavor of Agaricus bisporus under high pressure cooking.16 kinds of important aroma components were identified by GC-O.among them,9kinds of flavor compounds with OAV greater than 1 were prepared by boiling water and air frying,and 5 kinds of flavor compounds with OAV greater than 10 were prepared by air frying,which were 2-octanol,1-octene-3-ol,3-octanone,1-octene-3-one and ethyl acetate,respectively,which provided outstanding aroma for air frying Contribution.It was found that there were differences in the volatile components of Agaricus bisporus after air frying.The roasted meat of Agaricus bisporus after air frying was rich in flavor,with clear mushroom aroma,light soil flavor,flower flavor and weak fruit flavor.Compared with other treatments,the comprehensive flavor of Agaricus bisporus fried by air was the strongest.3)Using air frying pan,different frying temperature and time were selected to process fresh Agaricus bisporus,and sensory quality was analyzed.The influence of frying temperature and time on texture and sensory score of Agaricus bisporus instant chips was studied.The best condition of air frying Agaricus bisporus was determined by single factor experiment: the frying temperature was 160 ?,the frying time was 160 ? 15 min;with the amount of sugar,salt and monosodium glutamate added as the variable,through the study of the change of the sensory quality of the instant crisps of Agaricus bisporus,the orthogonal optimization experiment was adopted,and finally the optimal level combination of the formula was determined as onosodium glutamate 0.8%,sugar 8.0%,salt 3.0%. |
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