Processing Technology Of Mushroom(Agaricus Bisporus) Condiments And Characteristics Of Quality And Flavor

As one of the most cultivated and consumed edible fungi in the world,Agaricus bisporus is also the main one for exporting foreign exchange in China.A.bisporus is rich in both nutrients and special flavor components.With the increasing of the demand for various new seasonings,the use of A.bisporus to produce natural and unique condimenets can make full use of flavor substance and avoid losses.In this paper,the enzymatic hydrolysis process of fresh A.bisporus was optimized and granular seasonings was produced by rotary granulation.The difference of sensory quality,nutrient composition,volatile flavor component and non-volatile flavor component of different products were compared,which provided theoretical guidance for the development of mushroom condiments.The main results are as follows:1.The effects of four different proteases(neutral protease,papain,complex protease and Flavorzyme)on the enzymatic hydrolysis of A.bisporus were compared.Among the four enzymes,Flavorzyme can significantly remove the bitterness and astringency of the hydrolysate.The umami taste was maintained after hydrolysis,at the same time,the salty taste and richness were improved.Flavorzyme also increased the brightness of hydrolysate for the next step of processing.Taking the free amino acid concentration of the hydrolysate as the index,the single factor test and the L9(34)orthogonal test were carried out on the four factors:time,enzymatic hydrolysis temperature,pH and enzyme addition.The optimal enzymatic hydrolysis process of Flavorzyme was as follows:pH was 6.5,temperature was 60?,the amount of enzyme was 1000 U/g,and enzymatic hydrolysis time was 3 h.Microwave drying and rotary granulation were used to produce the A.bisporus condiments.According to different ratios of auxiliary materials,two kinds of condiments was produced:mushroom salt and mushroom MSG.2.The physical and chemical properties,such as color difference,particle size distribution,dissolution time,moisture absorption rate,fluidity,thermal stability and various nutrients were compared.The results showed that:mushroom salt and mushroom MSG can meet the needs of production and transportation,which have good particle morphology and solubility.Enzymatic powder and mushroom salt can avoid thermal decomposition reaction under high temperature conditions.Therefore,mushroom salt has the quality of high stability and low hygroscopicity.Two kinds condiments retain the nutritional characteristics of fresh A.bisporus.Compared with the products in the market,A.bisporus condiments are more palatable after eating and have the characteristics of low fat and low sodium.3.Electronic nose and electronic tongue were used to distinguish fresh A.bisporus and different products(mushroom salt,mushroom MSG,chicken essence,vegetable essence,soup essence,salt and MSG).The results showed that the electronic nose response of mushroom salt and mushroom MSG had a similar connection trend and was significantly higher than other samples;the results of electronic tongue showed that the bitterness of mushroom salt and mushroom MSG was significantly lower than that of fresh A.bisporus.Compared with other condiments in the market,the main difference was sourness,mushroom salt and mushroom MSG have a certain umami and salty taste.4.The results of volatile flavor analysis showed that 43,66,33,49,68 and 60 different volatile flavor components were detected in mushroom salt,mushroom MSG,chicken essence,vegetable essence and soup essence,respectively.The main volatile flavor components in fresh A.bisporus were aldehydes(27.06%)and alcohols(55.76%),which significantly reduced after processing.Conversely,the relative content of ketones was significantly increased.Mushroom salt retained the characteristic flavor substance of mushroom,such as 1-octene-3-ol.Compared with the three products in the market,mushroom salt had the highest content of Nitrogen-containing compound while mushroom MSG had the highest content of aromatic compound.5.The results of non-volatile flavor substance analysis showed that artaric acid is the main organic acid of two kinds of condiments.The amounts of total malic acid,glacial acetic acid,succinic acid and organic acid of mushroom salt were significantly higher than that of mushroom MSG The main difference of soluble sugar alcohol composition beetwetn mushroom salt and mushroom MSG was the content of mannitol.The most important soluble sugar alcohol in mushroom salt was mannitol,the trehalose in mushroom monosodium glutamate is higher than the other two sugar alcohols.The amounts of total nucleotides,5'-IMP and 5'-GMP in mushroom MSG were significantly higher than that in mushroom salt.Umami nucleotides were detected in both mushroom salt and mushroom MSG.Mushroom salt had comprehensive variety of free amino acid while the total amount was significant lower than mushroom MSG.The main difference between the products was the content of glutamate.