Xianggu Mushroom Fungus Soup Boil And Flavoring Ingredients Research Process

Fresh Lentinus edodes was chosen as raw material to study in this paper, some technological parameters of mushroom soup were studied.Firstly, this paper optimized the design of traditional technological parameters of mushroom soup with polysaccharide content, protein content, fat content as criteria individually. By analyzing the content of polysaccharide, the preferable processing technology of mushroom soup was:boiling time30min,boiling temperature85℃and material-water ratio1:35(W/V);And based on the content of protein:boiling time25min,boiling temperature95℃and material-water ratio1:35(W/V);And then the content of fat:boiling time30min,boiling temperature90℃and material-water ratio1:25(W/V).Secondly, technical conditions of microwave and ultrasonic method,which wre rising brewed technology of Lentinus edodes, were optimized. The results indicated by analyzing the content of polysaccharide, the technical conditions for microwave were:output power900W, microwave time22min and material-water ratio1:35(W/V); And based on the content of protein, it were output power800W, Microwave time22min and material-water ratio1:35(W/V); And then the content of fat, it were output power500W, roasting time18min and material-water ratio1:35(W/V).For ultrasonic method, the best condition was under500W of ultrasonic power for20minutes and ultrasonic temperature was30℃by analyzing the content of polysaccharide,And based on the content of protein, it was ultrasonic power800W, ultrasonic time20min and ultrasonic temperature30℃.And ultrasonic power600W, ultrasonic time20min and ultrasonic temperature50℃by analyzing the content of fat.Third, based on a combined method of water-boiling method, microwave roasting and supersonic method, the optimal processing parameters were determined according to the polysaccharide content、protein contend fat content and many other factors.The experimental results showed that optimal technical operating parameters of the combined method was:1:35of the ratio of material and water, boiling time30min, boiling temperature85℃, ultrasonic power500W, ultrasonic time20min,ultrasonic temperature30℃, microwave power900W, and the time of microwave radiation22min, When we chosen polysaccharide content as standard. Taking protein content as the indicator, it were1:35of the ratio of material and water, boiling time30min,boiling temperature85℃, microwave power900W, and microwave time22min. Taking fat content as the indicator, it were1:25of the ratio of material and water, boiling time30min, boiling temperature90℃, ultrasonic power600W, ultrasonic time20min,ultrasonic temperature50℃, microwave power500W, and microwave radiation time18min. So the final process conditions of mushroom soup were determined as follow:material-water ratio1:35(W/V), the ratio of material to liquid were1:35(W/V); the optimal boiling time were15minutes and boiling temperature85℃; microwave power were900W and the radiation time22min.Finally, for purpose of optimizing the preparation conditions and tentatively explorating the preparation formulation of mushroom soup, through uniform experiment design and fuzzy mathematics with sensory evaluation.the best adjuvant ingredients of the mushroom soup were determined as follows:mushroom40g, salt3.5g, citric acid0.046g, ginger2.4g, medlar2.4g, glutamic acid sodium+I+G1.2g, dried orange peel0.6g, fenne10.6g. Flavor analysis was made on this optimum adjuvant formula and they were basically matching their own flavor.