Study On Stir-frying Process Optimization And Flavor Of Oudemansiella Raphanipes Sauce

Oudemansiella raphanipes is the rare edible fungi in China.Meanwhile,it has delicious taste and rich nutrition.Due to its high water content,it’s not resistant to be stored.Therefore,it is processed into mushroom seasoning sauce to extend its shelf life and increase its value of commodity.In this paper,the frying process of Oudemansiella raphanipes sauce are optimized by response surface methodology.The flavor changes during processing of mushroom sauce are analyzed by electronic tongue,automatic amino acid analyzer,HPLC and GC-MS.The nutrition and flavor indexes are determined after mixing Pleurotus ostreatus and Oudemansiella raphanipes and frying in different proportions,considering the cost of edible fungi raw materials,principal component analysis is used to comprehensively evaluate and screen to achieve the purpose of increasing umami and costs.The research results are as follows:1.Oudemansiella raphanipes are rehydrated at 45°C for 180 min and then fried into mushroom sauce.The optimum additions of sauce,water,oil and sugar are determined to be31.01 g,104.13 g,60.92 g and 6.00 g respectively based on 100 g Oudemansiella raphanipes per serving.The sensory score of mushroom sauce fried at 160°C for 5 min is the highest.Mushroom sauce has bright color,rich aroma,crisp taste,delicious taste.2.Flavor analysis of Oudemansiella raphanipes sauce is carried out for frying 2,3,4,5,6min.When the frying time is 5 min,the Oudemansiella raphanipes sauce has the most varieties and the highest total concentration of volatile components.1-Octen-3-ol,Phenylethyl Alcohol,Benzaldehyde,Phenylacetaldehyde,Nonanal,5-Hepten-2-one,6-methyl-Pyridine,Nerylacetone,Pyridine,4-phenyl-,Pyrazine,tetramethyl-,D-Limonene,Benzothiazole,are important aroma components in Oudemansiella raphanipes sauce.The flavor nucleotides,flavor amino acids,EUC and umami values of electronic tongue in mushroom sauce are all declining.3.Pleurotus ostreatus and Oudemansiella raphanipes are mixed in 11 ratios of 10:0-0:10for frying.Asp,Glu,Ala,Met,Ile,leu,Arg has contributions to the taste of mushroom sauce.A total of 34 volatile components are detected in 11 different ratios of mushroom sauce.Decan-1-ol,1-Octen-3-ol,5-Hepten-2-one,6-methyl-Pyridine,2-Undecanone,Diethyl succinate,Nerylacetone,γ-Nonanolactone,D-Limonene,Caryophyllene,Undecane,Benzothiazole,2,6-dimethylnaphthalene.The comprehensive score of mushroom sauce is the highest when the ratio of Pleurotus ostreatus and Oudemansiella raphanipes is 6:4.This study determines the optimal process conditions and provides a feasible method for further processing of mushrooms.Thermal processing will reduce the contents of umami substances and increase the volatile components in Oudemansiella raphanipes sauce.When the optimal ratio is 6:4,the content of umami substances is higher and the raw material cost of edible fungi is lower.