| China is the world's largest producer and consumer of shiitake mushrooms,with production accounting for more than 85%of the world's total output and annual exports of over 100,000 tons.However,the existing dry processing technology of the shiitake mushrooms producing area is mainly based on the traditional drying process,and the dry product has problems such as poor color,light fragrance,and unsightly mushroom shape,which seriously affects the value of the commodity.At present,the research on the flavor of shiitake mushroom mainly focuses on the flavor of processed products,and there is no systematic study on the variation of flavor of shiitake mushrooms during processing.It is difficult to provide scientific guidance for the processing of dried shiitake mushrooms.Therefore,this study uses high-temperature pretreatment process to improve the quality of processed products,carry out research on the changes of flavor substances in the processing process,improve the quality and added value of dried mushrooms in China,and find out the quality change law in the process of drying.Scientific health processing provides theoretical basis and technical guidance.Based on the research on high temperature pretreatment influences the quality of mushroom dry basis,combined with the domestic existing mushroom production and processing technology of different drying conditions dry mushrooms,volatile flavor substances were analyzed,and optimized the hot air dried mushroom processing conditions,and the mushroom and volatile flavor substances under the conditions of formation change law were analyzed.The main research work and achievements are as follows:1.Optimal temperature analysis of pretreatment.The results showed that the appearance quality of dried prepared by high temperature pretreatment was excellent.The appearance quality,rehydration rate,color and flavor of dried Lentinus edodes were improved by four kinds of hot air pretreatment.75? for improving the quality of the drying process with mushroom effect optimal.2.Analysis of the best pretreatment conditions.Volatile flavor compounds in dried Lentinus edodes samples were analyzed by single factor analysis.After SPME-GC-MS analysis,99 volatile compounds were identified in all 6 treatment groups,including 8 aldehydes,3 ketones,16 alcohols,17 acids,9 esters,10 sulfur compounds,18 hydrocarbons,15 other heterocyclic compounds and 7 other substances.Flavor substances analysis results show that the pretreatment in different drying pattern has positive effect,including 45?/75?pretreatment combined with 3.5 h-60?/8 h processing mushroom can get the best volatile flavor.3.The effect of pretreatment with high temperature on the flavor formation of hot airdried mushrooms:The volatile flavors in the drying process of shiitake mushrooms were analyzed by pre-treatment of hot air at 75? to study the changes of volatile flavors during the drying process of mushrooms.Combined with the changes of total nitrogen,amino acid nitrogen content and amino acid composition in the drying process,the relationship between flavor change and protein degradation in shiitake mushroom was discussed.After HSSPMEGC-MS analysis,90 volatile compounds were identified,including 16 alcohols,12 acids,13 sulfur compounds,19 hydrocarbons,15 other heterocyclic compounds and other substances.15 kinds of aldehydes,ketones and esters).Sulfur-containing compounds are the most important flavor substances in the drying of shiitake mushrooms.There are significant differences in the changes of flavor substances in the drying process of Lentinus edodes.Alcohols,hydrocarbons and carbonyl compounds show a decrease in drying.Mainly in the early stage of drying,acid substances and hetero atom compounds show an increase in content,mainly in the middle and late stages of drying.The enzymatic reaction occurs in the early stage of drying,and the product is mainly composed of sulfur-containing compounds.The Maillard reaction occurs in the late drying stage to form abundant acid and hetero atom compounds. |
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