Study On The Preparation Of Food Additives And Prcessing Technology Of Pleurotus Ostreatus Bread

Pleurotus ostreatus is also called Oyster mushroom or Pleurotus lateralis,a grey edible fungus.0yster mushroom contains a large number of physiological active substances beneficial to human body,such as amino acids,high protein,vitamins and so on.Long-term consumption can improve the body’s immunity,improve human metabolism,and also have certain effects on the prevention and treatment of cancer.In recent years,the yield and demand of edible fungi in China have been increasing,and oyster mushroom is widely cultivated for its simple cultivation techniques and large yield.At present,oyster mushroom is still mainly fresh,relatively simple in quality,mainly in salted food and preserved food.And the fresh 0yster mushroom perishes easily,does not maintain its original nutrition and edible value easily.Therefore,making oyster mushroom into food additives and further processing can not only increase the comprehensive consumption of 0yster mushroom,but also help develop delicious and nutritionally comprehensive oyster mushroom food,which has reached people’s demand for nutrition,fast and convenient food.It can be seen that the study of the food additives prepared by oyster mushroom and its application to bread food processing has great market space and development value.This study uses the washing,drying,crushing and so on a series of crafts made smell,good taste,colour and lustre of mushroom powder,and USES the method of orthogonal test and sensory evaluation of the adding amount,method of processing and production process,determine the best formulation and production process parameters,add it to the bread,help develop to expand the types of bread and increase the nutritional value of bread food.The results are as follows:1.The preparation of oyster mushroom food additives:use electric drum wind drying oven to dry,the optimum temperature at 60℃advisable;Using electric oven to dry,temperature with 50℃advisable;Using the vacuum drying oven to dry processing,the optimal temperature of 60℃;Use natural wind to dry for 4-5 days.Will be four drying methods obtained products are compared,and sensory quality and water comprehensive time needed for the production and the production cost,it is concluded that the oyster best drying technology,the result is:using the vacuum drying oven to dry,the temperature of 60℃,0.09to 2 mpa vacuum drying out the mushroom effect is best,the most suitable additive agent for food made from oyster mushroom.2.Optimization of bread recipe of oyster mushroom food additive:Selection of oyster mushroom food additive preparation experiment,using four different drying methods of oyster mushroom dry best additives as raw materials for experiment,selected bread processing optimal formula,this experiment will oyster mushroom food additive quantity,yeast content,sugar content as impact factors,using the sensory evaluation,L₉（3⁴）orthogonal test out bread add oyster mushroom best formula of additives,the processing,dry oyster mushroom food additives optimum adding amount was 11%,the amount of adding yeast in bread processing for 2.5%,sucrose content of 20%is the best.3.The best choice for production process of oyster mushroom food additives bread:we will baking process,wake up,fermentation process as a process of screening factor,and then set a different production process parameters according to processing requirements,and finally,the processed into sensory evaluation of oyster mushroom food additives bread,according to the results of sensory evaluation of screening oyster mushroom food additives bread,the best production process parameters.Fermentation conditions for:=30℃fermentation temperature,fermentation time 90 min,wake up hair temperature 35℃,wake time120 min,baking temperature for surface fire 200℃,primer 210℃,bake time 8 min.The shape,color,smell,taste and texture of bread made under this process are all good,with good flavor and high nutritional value,which can be accepted by consumers.