Study On The Key Technology Of Developing The Amino-Rich Flavoring Substance Of Capricorpus Granulata

Bulbus mushroom,belonging to basidiomycetes,is a large edible fungus.It is delicious and has a variety of nutrients,especially mushroom handle,which contains a variety of flavor free amino acids.The optimum enzymatic extraction conditions were optimized by single factor and response surface method under the optimum enzymatic hydrolysis conditions.It provides a new research perspective for the application of mushroom handle in food processing and other fields.1.Screening of Amino Acid Protease Release from Pleurotus ostreatus by Enzymatic SolutionUsing the flavor protease,trypsin and alkaline protease,the optimum enzymatic hydrolysis conditions were used to compare the enzymatic hydrolysis of Pleurotus ostreatus stalk.2.Optimal Enzymatic Solution Conditions of Flavor Protease by Single Factor and Response Surface MethodThe extraction temperature,time and ratio of material to liquid were taken as the influencing factors on the release of amino acid from mushroom stalk.The results showed that the optimum conditions for enzymatic hydrolysis of mushroom stalk were: extraction temperature 46.8℃,time 2.5 h、 material-liquid ratio 1:18.7(g/m L).Under this condition,the semi-quantitative value of amino acids was 357856 and the predicted value of software was 369137,the difference was 3.2.It is proved that the optimum extraction process using response surface The effect of amino acid of mushroom stalk is good3.Preparation and Analysis and Evaluation of Amino Acid-rich Flavor SubstanceUsing rotary evaporator and vacuum freeze dryer,the enzymatic hydrolysis solution of 4 L of mushroom stalk was prepared and processed to obtain 74.7 g of mushroom crystal powder rich in amino acid,the preparation rate of flavor substance was 37.4.The sensory evaluation showed that the taste of flavor substance under different concentration gradient was better than monosodium glutamate but lower than that of chicken essence and taste.Amino acid content of samples with 1g/100 m L concentration was 17.8%,total protein content of 1g/100 m L was determined by Coomassie brilliant blue method The white concentration of 7.5% indicates that the contents of amino acids and proteins in the stalk of Pleurotus ostreatus are abundant,which has high nutritional value and broad prospect of development and application.This paper provides a new research perspective and basic data for the development and utilization of new food seasoning.