Processing Optimization And Quality Of Fried Flammulina Velutipes's Feet

Flammulina velutipes is one of the main edible fungi,has delicious taste and high nutritional value.During 2014 to 2018,the output of edible fungi in China was rising to 38.4204 from 32.7 million tons,an increase of 3.5 percent year-on-year.The foot of Flammulina velutipes contains a lot of polysaccharide,protein,amino acid,as well as a variety of minerals and vitamins.In this study,a delicious and low-oil Fried Flammulina velutipes foot product was developed.The technology was optimized by response surface methodology.Combined with the optimized parameters,the mushroom feet with the same length(6cm)were divided into three sections for frying.The texture index and nutritional index before and after frying were determined and the content of flavor amino acid was determined by amino acid automatic analyzer,flavor nucleotide content was determined by high performance liquid chromatography(HPLC)and taste value content was analyzed by electronic tongue.At last,entropy weight method is used to evaluate the market value of the three products.There are main findings:1.The reasonable parameters were selected by sensory evaluation.Then,through single factor test and response surface method,Carboxymethyl cellulose(CMC)was used as edible film.The conditions were as follows: edible film concentration 0.4%,frying time 5 min,frying temperature 180 °C,oil content 7.5 g/100 g.2.In texture index,the hardness and chewiness is the skin > the core.The moisture content of different parts from high to low was as follows: upper part > middle part > lower part,after frying > before frying.The water content of lower part before frying was 80.2%,after frying was 49%.Total sugar content: After frying > before frying.Cellulose content: lower part > middle part > upper part,among which the highest content was 12.6% before frying and 12.05% after frying;protein content: lower > middle > upper,the highest content was 12.9% before frying and 12.2% after frying.Therefore,frying can cause a small amount of nutrition loss,but it can increase the total sugar content and give the product a rich taste.After frying,the nutritional value of the lower part is greater than that of the middle part and the upper part.3.The content of total amino acids decreased after frying,fresh amino acids: lower > middle > upper,0.75mg/g before frying and 0.85mg/g after frying,and the remaining taste amino acids were middle > lower > upper.After frying,the content of each nucleotide increased,the flavor nucleotides XMP,IMP and GMP increased;EUC value after frying was higher than before frying;the salty,sour and astringent taste of all samples were negative;after frying,the sweet and bitter taste increased significantly,the other taste values decreased,and the sour,salty and astringent taste decreased significantly.The electronic tongue measurement showed that the sweet and fresh taste of mushroom feet could be increased after frying.The level of taste can also reduce the level of acid and astringency.After frying,the sweetness value of the middle part of the mushroom foot was the highest,and the lower part of the mushroom foot had the highest taste value,amino acid content and nucleotide content.The optimum technological conditions were determined by sensory evaluation and Response Surface Methodology(RSM),which provided a novel and feasible method for the utilization of mushroom foots.By using MATLAB to realize entropy weight method(EWM),the nutrition and flavor value of different parts is comprehensively evaluated: lower > middle > upper.