Optimization of the Preparation Process of Lentinula edodes Prefabricated Dishes
In order to obtain convenient and healthy Lentinula edodes prefabricated dishes (LPD), the processing conditions of rehydration, blanching, color protection and sterilization method were optimized by using the polysaccharides as the nutrition index, and color, texture and flavor as the quality index...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080073 |
| _version_ | 1797737840820355072 |
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| author | Xiuzhi FAN Fen YAO Chaomin YIN Ling YANG Defang SHI Jian ZHANG Xinwei LI Hong GAO |
| author_facet | Xiuzhi FAN Fen YAO Chaomin YIN Ling YANG Defang SHI Jian ZHANG Xinwei LI Hong GAO |
| author_sort | Xiuzhi FAN |
| collection | DOAJ |
| description | In order to obtain convenient and healthy Lentinula edodes prefabricated dishes (LPD), the processing conditions of rehydration, blanching, color protection and sterilization method were optimized by using the polysaccharides as the nutrition index, and color, texture and flavor as the quality index. Results showed that the optimal rehydration-blanching conditions were: rehydration at room temperature for 50 min, then blanching for 3 min. At this time, the polysaccharides loss rate was the lowest (24.31%±3.03%), the hardness of L. edodes was low, and the chewing was moderate. Subsequently, the value of chromatism, and A294 and A420 that could characterize the degree of Maillard reaction were used as evaluation indexes, the composition of color protection agent was optimized by orthogonal tests. The results showed that the optimized color protection agent for sliced L. edodes was composed of 12 g/L of citrate, 0.8 g/L of ascorbic acid, and 2.0 g/L of L-cysteine. After further optimization, it was determined that the optimal soak time was 20 min. Under these conditions, the ΔE of sterilized sliced L. edodes was 17.00±0.08, and the comprehensive score of color was 10.295±0.190. Finally, the color and flavor of LPDs which respectively sterilized by high pressure, normal pressure and γ-irradiation were compared to select the sterilization method. As a result, the cold sterilization, 60Co-γ irradiation was selected as the optimal sterilization method for LPD production. As a summary, the optimized preparation process for LPD, which obtained in this study with simple processing condition and short production cycle, could better retain the nutritional value and unique flavor of L. edodes, and would be suitable for large-scale industrial production of LPD. |
| first_indexed | 2024-03-12T13:34:17Z |
| format | Article |
| id | doaj.art-58e11af8a8fc4371ad7784bab4368d5a |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:34:17Z |
| publishDate | 2023-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-58e11af8a8fc4371ad7784bab4368d5a2023-08-24T06:00:59ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-06-01441222323110.13386/j.issn1002-0306.20220800732022080073-12Optimization of the Preparation Process of Lentinula edodes Prefabricated DishesXiuzhi FAN0Fen YAO1Chaomin YIN2Ling YANG3Defang SHI4Jian ZHANG5Xinwei LI6Hong GAO7Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaInstitute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaInstitute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaInstitute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaInstitute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaSuizhou Vocational & Technical College, Suizhou 441300, ChinaHubei Xianggu Mushroom Industrial Technology Research Institute, Suizhou 441309, ChinaInstitute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaIn order to obtain convenient and healthy Lentinula edodes prefabricated dishes (LPD), the processing conditions of rehydration, blanching, color protection and sterilization method were optimized by using the polysaccharides as the nutrition index, and color, texture and flavor as the quality index. Results showed that the optimal rehydration-blanching conditions were: rehydration at room temperature for 50 min, then blanching for 3 min. At this time, the polysaccharides loss rate was the lowest (24.31%±3.03%), the hardness of L. edodes was low, and the chewing was moderate. Subsequently, the value of chromatism, and A294 and A420 that could characterize the degree of Maillard reaction were used as evaluation indexes, the composition of color protection agent was optimized by orthogonal tests. The results showed that the optimized color protection agent for sliced L. edodes was composed of 12 g/L of citrate, 0.8 g/L of ascorbic acid, and 2.0 g/L of L-cysteine. After further optimization, it was determined that the optimal soak time was 20 min. Under these conditions, the ΔE of sterilized sliced L. edodes was 17.00±0.08, and the comprehensive score of color was 10.295±0.190. Finally, the color and flavor of LPDs which respectively sterilized by high pressure, normal pressure and γ-irradiation were compared to select the sterilization method. As a result, the cold sterilization, 60Co-γ irradiation was selected as the optimal sterilization method for LPD production. As a summary, the optimized preparation process for LPD, which obtained in this study with simple processing condition and short production cycle, could better retain the nutritional value and unique flavor of L. edodes, and would be suitable for large-scale industrial production of LPD.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080073lentinula edodesprefabricated dishespolysaccharidescolormaillard reactionflavor compound |
| spellingShingle | Xiuzhi FAN Fen YAO Chaomin YIN Ling YANG Defang SHI Jian ZHANG Xinwei LI Hong GAO Optimization of the Preparation Process of Lentinula edodes Prefabricated Dishes Shipin gongye ke-ji lentinula edodes prefabricated dishes polysaccharides color maillard reaction flavor compound |
| title | Optimization of the Preparation Process of Lentinula edodes Prefabricated Dishes |
| title_full | Optimization of the Preparation Process of Lentinula edodes Prefabricated Dishes |
| title_fullStr | Optimization of the Preparation Process of Lentinula edodes Prefabricated Dishes |
| title_full_unstemmed | Optimization of the Preparation Process of Lentinula edodes Prefabricated Dishes |
| title_short | Optimization of the Preparation Process of Lentinula edodes Prefabricated Dishes |
| title_sort | optimization of the preparation process of lentinula edodes prefabricated dishes |
| topic | lentinula edodes prefabricated dishes polysaccharides color maillard reaction flavor compound |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080073 |
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