Research On Processing Characteristics And Development Of Convenient Soup For Agrocybe Cylindracea Ultrafine Powder

Agrocybe cylindracea is a kind of popular vegetative edible fungus with consumers due to the advantages of high protein and low fat.With the development of variety breeding and cultivation techniques,the varieties of agrocybe cylindracea gradually increased.However,the agrocybe cylindraceas are mostly sold as dried products,it is urgent to broaden the processing channels.In this paper,different varieties of agrocybe cylindracea were treated by ultrafine grinding,and the differences in the processing characteristics were studied.Finally,the ultrafine powder was processed into convenient soup to improve the comprehensive utilization rate of agrocybe cylindracea.The main research contents are as follows:(1)In order to study the processing adaptability of agrocybe cylindracea powder and explore a more suitable crushing method for production,three different varieties of agrocybe cylindracea were used as raw materials in this experiment.Firstly,the coarse powder of agrocybe cylindracea was obtained by ordinary crushing,and then the coarse powder was prepared into the ultrafine powder utilizing ultra-fine grinding.The physical processing properties of the coarse powder and ultrafine powder were compared.The experimental results showed that the median particle size of coarse powder is 84.03?m,and that of ultrafine powder is 24.57?m.Compared with coarse powder,the particle size of ultrafine powder was significantly reduced.SEM results showed that the surface of powder changed from lamellar structure to flocculent structure with the decrease of particle size.And the further experiment showed that the fillability decreased with the bulk density decreasing,the fluidity increased with the slip angle and repose angle decreasing,the hydration capacity decreased with water holding capacity and expansion force decreasing.The water solubility of coarse powder and ultrafine powder increased as the temperature raised,and following by a downward trend until be flat.The highest water solubility index was at 60°C,and the water solubility of ultrafine powder was higher than that of coarse powder.The results of infrared spectrum analysis showed that there was no obvious change in the functional group structure after ultrafine grinding.(2)In order to study the biological activity of coarse powder and ultrafine powder for No.3 and No.5 agrocybe cylindracea,the polysaccharide dissolution rate and polyphenol dissolution rate were determined.And then,the ABTS-radical scavenging rate,DPPH-radical scavenging rate and metal Fe²⁺chelating rate of the freeze-dried water-extracted powder were determined to compare their antioxidant capacity.Non-target metabolomics analysis was carried out on the four kinds of freeze-dried water-extracted.The experimental results showed that the polysaccharide dissolution rate of ultrafine powder was higher than that of coarse powder,and No.3 exhibited a better result than No.5.In the polyphenol dissolution rate,ultrafine powder was more superior than coarse powder,similarly,but No.3exhibited a lower value than No.5.The ABTS-radical scavenging rate,DPPH-radical scavenging rate and metal Fe²⁺chelating rate of ultrafine powder were higher than those of coarse powder,No.5 agrocybe cylindracea was more excellent than No.3 in antioxidant capacity.PCA analysis results showed that the experimental method is stable with satisfied data reproducibility.The results of pairwise comparison of differential metabolites showed that there were a large number of small molecule differential metabolites between coarse powder and ultrafine powder,as well as different varieties.According to this result,the variety differences of agrocybe cylindracea and the beneficial use for different substances by ultrafine grinding could be explored unceasingly,which provided a certain basis for further research.(3)In order to broaden the application channels and produce new convenient food agrocybe cylindracea,the ultrafine powder of No.5 agrocybe cylindracea was used as the main food raw material,and the convenient soup of agrocybe cylindracea was obtained blending with a variety of excipients.The basic formula was as follows:No.5 agrocybe cylindracea ultrafine powder 68 g,dextrin 8 g,seasoning 8 g,onion powder 8 g,soy sauce powder 8 g.The single factor tests of different ingredients were executed,and the sensory evaluation results showed that:adding 20%corn starch,20%salt,10%sugar,6%chicken flavor,exhibited the highest value in single factor test.Then the orthogonal factor level was determined,and the orthogonal experiment was carried out on the formula of agrocybe cylindracea convenient soup.Finally,the optimal combination was A₃B₁C₃D₂,that is,20%corn starch,10%salt,12%sugar,6%chicken flavor.The formula of agrocybe cylindracea convenient soup:No.5 agrocybe cylindracea ultrafine powder 68 g,dextrin 8 g,seasoning 8g,onion powder 8 g,soy sauce powder 8 g,on this basis,adding 20%corn starch,10%salt,12%sugar,6%chicken flavor.The main nutrients and microorganisms of the product based on above formula were determined.And the results showed that the product was a nutritional product with high protein and low fat,and the microbial detection was qualified.It was a safe and hygienic food.These experimental results provided available data reference for industrial production of agrocybe cylindracea soup.