Studies On The Processing Technology Of Flammulina Velutipes Vermicelli

Flammulina velutipes, also called snake butter or plain mushroom, is a common edible and medicinal fungi. Flammulina velutipes contains many kinds of amino acids, minerals, vitamins and polysaccharides which are beneficial to human body. But also, flammulina velutipes are hard to chew or digest.In this paper, flammulina velutipes and wheat flour are used to make flammulina velutipes noodles. By changing the proportion of raw materials and additives, flammulina velutipes noodles are made in different production processes. The effect of various factors on the flammulina velutipes noodles is evaluated using the textural properties, steaming property, sense evaluation and nutrients of flammulina velutipes noodles as parameters. The pros and cons of different formula are comprehensively assessed using superiority chart. The main results are showed as follows:1. White flammulina velutipes is more suitable than the yellow flammulina velutipes production mushroom noodles nutrition. The best drying temperature of white flammulina velutipes is about 70℃. At 70℃, the degree of maillard reaction is relatively low, and the colour is most close to the natural dry white flammulina velutipes.With the flammulina velutipes joined in, the textural properties and steaming property are changed obviously. The flammulina velutipes powder has a negative impact on the maximum drawing force, maximum shear strength, bent broken rate, cooked broken rate and cooking loss of the noodles.2.The taste thresholds are different as four thickeners(guar gum, CNS-Na, CMC-Na, konjac flour) mixed with the flour. There is obvious peculiar smell when the content of the guar gum is over 1%, or the content of konjac flour is over 4.5%. The addition of CNS-Na or CMC-Na has lillte effect on the smell of the flammulina velutipes noodles. In proper addition range, CMC-Na has the most impact on the maximum drawing force and maximum shear strength, and the textural property is positively related to CMC-Na, and guar gum as well as konjac flour have significant influence on chewiness.3.The addition of composite phosphate or soybean lecithin can change the the textural property of the flammulina velutipes noodles, and therefore, change the quality.4. The steaming property can be altered effectively by changing the pressure noodles times, thickness of the dough sheet and the curing way.5.By Pearson Correlations analysis, there is no significant correlation with three texture properties, high correlation between chewiness and resilience, middle correlation between chewiness and stickiness, and middle correlation between the maximum drawing force and palatability. There is no correlation with cooking loss rate, acidity and sensory evaluation factors.6.The optimal formula of the flammulina velutipes noodles as follows: flammulina velutipes powder 9.17%, CMC-Na 4%, composite phosphate 0.2%, soybean lecithin 1.5%. The best process factors are: pressing times 12, thickness 1mm, aging time 10 min, aging time after composite pressing 20 min. The nutrient composition, texture properties and steaming property of this flammulina velutipes noodles are higher than common vermicelli or commercially available flammulina velutipes noodles.