Food Processing Technology Of Auricularia Auricula

Auricularia auricula,is a high-value medicinal and edible macrofungi which is widely distributed in China and rich in natural resources.This article is based on the structural characteristics and physicochemical properties of auricularia auricula in order to innnovate a new kind of technology under hot water,high pressure and temperature conditions.In that condition,auricularia auricula cell wall structure is destroyed,the polysaccharide substance was dissolved and stable slurry.auricularia auricula pulp by centrifugation were made of auricularia auricula polysaccharides and slag powder.By studying the impact of auricularia auricula powder,slag powder and auricularia auricula polysaccharide to Dough Rheological properties to developed auricularia auricula noodles by AAP pre-gelatinized dissolution process.At the same time,studying the production of auricularia auricula noodles,determine the production process parameters and recipes.Developed the auricularia auricula slag powder biscuit,in so that satisfying to consumers demands for processed products of auricularia auricula diversity requirements,made an effort to rich auricularia auricula processing products market.Specific contents are as follows:1.The effect of auricularia auricula powder,slag powder,auricularia auricula polysaccharides to the rheological properties of dough:By using RVA rapid viscosity analyzer and Mixolab so that test the effect of auricularia auricula powder,slag powder and auricularia auricula polysaccharide to the indicates during the process of formation of the dough and starch pasting process,then analyzing its products quality across the processing characteristics.The results showed that auricularia auricula polysaccharide can increase the viscosity and setback of starch powder.auricularia auricula slag powder reduce viscosity during starch pasting process.auricularia auricula powder,slag powder and auricularia auricula polysaccharide can improve dough water absorption,extend dough development time.So that the dough properties becomes worse and the impact of significant deterioration in the order:auricularia auricula powder is the worst,slag powder is worse than the AAP.2.Inquiry auricularia auricula noodles process conditions by AAP dissolution pasting processing technology.Because of the improvement of the gelatinized starch viscosity with the addition of auricularia auricula polysaccharide in the sol state,successfully developed auricularia auricula noodles.By single factor test and orthogonal test to make sure the processing conditions of the product.Experimental results show that mixed 300 mesh auricularia auricula powder and water by 1:10,under conditions of high pressure 0.07 MPa 35 min mixed with the raw material,after the subsequent processing conditions to produce auricularia auricula noodles with lower cook-off rate and high texture and sensory score.The best ratio of auricularia auricula noodles:high-gluten flour 88%,10%auricularia auricula powder,salt 2%.It was determined that sensory score 86.68,L*value of 52.48,boiled down 2.5%,chewiness 5906.08 g,elasticity 0.98.3.The exploring of the auricularia auricula biscuit processing conditions and formulation:Using the AAP dissolution Gelatinization technology,extracting auricularia auricula polysaccharide at the solid-liquid ratio was 1:50,the residue was auricularia auricula slag powder.Mixed auricularia auricula slag powder and low-gluten flour as raw material,then successfully developed delicious and nutritious auricularia auricula biscuit.Make sensory evaluation,hardness and color as an index,through single factor and orthogonal test to determine the optimum ratio for the product,the result is 20%auricularia auricula powder,22.5%cotton sugar,palm oil 30%,salt 2.5%,1%baking soda,baking powder 0.5%.L*value was 40.29,hardness 2240.18 g,sensory score is 85.97.