Researches On Lentinus Edodes Powder Produced By Blasting Extrusion Processing Technique And Its Flavor

Shiitake mushroom (Lentinus edodes) is traditional delicacies and successfully cultivated in China and other Far East countries, due to their desirable complex flavour and their nutritional value. Shiitake mushrooms have a high murtitional value and contain several bioactive compounds, including polysaccharides, ergosterol, dietary fiber, vitamin B1, B2 and C, folates, minerals and niacin. Shilltake mushrooms are usually used to produce lentinus edodes root sauces, seasonling soups and other products. In the study the blasting extrusion technology had been used to produce the seasoning of lentinus edodes powder. Based on the single factor experiments, the orthogonal experiment was used to confirm the optimization conditions, and the flavor and chemical and physical properties of lentinus edodes powder were compared before and the conditions, the flavor substances,scope and variation in the nutritional properties of lentinus edodes powder could obtained.The temperature of blasting extrusion, the moisture content and the die hole diameter were selected as experimental conditions. The single factor experiment was conducted with the content of the I+G of Lentinula edodes power. Based on the single factor experiments,the orthogonal experiment was used to confirm the optimization conditions. The optimum conditions were as follows: temperature 150℃, moisture content 50%, and die hole diameter 3mm. Under this condition,the content of I+G was 0.477±0.004mg/L. Compared with before and afer blasting extrusion production of shiitake powder, the cellulose content decreased, due to high temperature , pressure, shear and friction. The decrease content of fat and sugar indicated that the Maillard reaction and the oxidative degradation of fat occurred, and the production of flavor substances , the other ingredients were not obvious.The typical flavour based on mushrooms can be categorized into nonvolatile (taste)and volatile compnents (smell). Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to identify the volatile flavor compounds of lentinus edodes powder before and after blasting extrusion treatment. The Lentinus edodes powder with before blasting extrusion had 34 kinds of volatile components, but it treated with blasting extrusion had 41 kinds. The contents of sulfur compounds, nitrogen heterocycles and octa-cabon compounds were increased, such as 1,2,3,5,6-Pentathiepane(Lenthionine) increased from 0.484% to 1.334%. The taste of shittake mushrooms is primarily attributed to water soluble compounds,including amino acids,5’-nucleotides,soluble sugars and polyols. Determination of 5’-nucleotides,free amino acids, soluble sugar and organic acids in Lentinus edodes powder by HPLC. The contents of non-volatile changed with blasting extrusion, some 5’-nucleotides have different kinds. The contents of free amino acids and monosaccharides increased, but 5’-nucleotide and organic acids decreased, and organic acids decreased more obviously.Studied the physical, chemical and thermal properties of shiitake powder and determined the conditions, range and nutrition of Lentinus edodes powder. The shiitake powder treated with blasting extrusion has the color of the mushroom itself, better fluidity and water solubility, but water swelling property usually. Under the scanning electron microscope, the treated with blasting extrusion lentinus edodes powder lost the lignification feeling, the surface was smooth and uneven, and the structure was dense. After the thermal analysis, we can see that the processed shiitake powder can be stored at room temperature for cooking, boiling, frying and baking. It was advisable not to bake on open flame when making barbecue food. The infrared spectra showed that the position, number and shape of the active substance of Lentinus edodes powder before and after the blasting extrusion did not change, and the nutrition was preserved.