Study On Flavor Substances Of The Enzymatic Hydrolysate Of Lentinus Edodes Mixed With Volvaria Volvacea And Product Development

Lentinus edodes and Volvariella volvacea are two kinds of edible fungi with rich flavor substances.They have special fresh flavor,high nutritional value and extensive pharmacological value,but they are mainly fresh food and rough processing,with low added value.This study used Lentinus edodes and Volvariella volvacea as raw materials,determined the compound ratio of Lentinus edodes and Volvariella volvacea and the best enzymatic hydrolysis process,identified and analyzed the free amino acids,flavor nucleotides and volatile substances before and after enzymatic hydrolysis.On this basis,the mushroom sauce with Lentinus edodes and Volvariella volvacea was developed.This study will play a reference role for the research on the complex and deep processing of edible fungi.The research contents and results are as follows.(1)In the development of mushroom compound straw mushroom seasoning,taking Lentinus edodes and Volvariella volvacea as the main raw materials,the ratio of Lentinus edodes and Volvariella volvacea was determined by sensory score and monosodium glutamate equivalent.The two-step coupling complex enzymatic hydrolysis was used to hydrolyze the Lentinus edodes and Volvariella volvacea.The optimal enzymatic hydrolysis conditions of cellulase pectinase were optimized by orthogonal test with the protein content after hydrolysis as the index.Response surface methodology was used to optimize the hydrolysis conditions.The results showed that: the optimum ratio of Lentinus edodes and Volvariella volvacea was 7:3,the optimum conditions of cellulase pectinase hydrolysis were enzyme dosage 0.6%,enzyme ratio 3:2,enzymolysis temperature 45 ?.Under these conditions,the protein content was 155.28 ?g/mL.The optimum enzymolysis conditions of flavourzyme and 5'-phosphodiesterase was at 54.3 ? for 183 min with 14.5% liquid dosage.Under this condition,the content of ?-amino nitrogen was 0.1102 g/100 mL,which was in line with the expected value.(2)By determining the free amino acids,5 '-nucleotides and volatile substances before and after enzymolysis of Lentinus edodes and Volvariella volvacea,the types and content changes of flavoring substances were determined.The results showed that the content of free amino acids increased by 78.57% after enzymatic hydrolysis,and the content of free glutamate increased by 32.07%,which was much higher than the taste threshold,which made the flavor of enzymatic hydrolysate better than that before enzymatic hydrolysis.The content of5'-nucleotides increased by 2.60% and 5'-guanine nucleotides increased by 6.02% after enzymatic hydrolysis,which contributed to the improvement of the whole fresh flavor of the hydrolysate.There were 48 kinds of volatile flavor substances before enzymolysis and 43 kinds after enzymolysis,and there were great differences in the types and contents of flavor substances before and after enzymolysis.(3)Using fresh Lentinus edodes and Volvariella volvacea as the main raw materials,a new,nutritious and delicious edible fungus sauce was developed by stir frying technology.After single factor and orthogonal test,the best formula of the product was obtained,the ratio of fresh Lentinus edodes to Volvariella volvacea is 4:1,the amount of soybean paste is 10%,the amount of Lentinus edodes to Volvariella volvacea enzymatic hydrolysis is 0.5%,and the amount of pepper is 0.8%.Under these conditions,the edible mushroom paste has the best flavor,bright color and good chewability.The microbiological indexes and heavy metal indexes of the product were in accordance with the food hygiene standards.