Abstract
［Objective］ This study aims to restrain the texture deterioration of the products with fresh Lentinus edodes as the main raw material during processing and storage.［Methods］ With hardness as the indicator,single factor tests and response surface methodology were employed to analyze the effects of different additives and addition amounts on the quality of L.edodes slices.［Results］］ The optimum hardening and crispness preservation conditions were as follows:soaking in the composite composed of calcium chloride 0.15%,sodium alginate 0.11%,and gluconate -δ-lactone composite 2.0% for 25 min.The optimized sterilization process was 105 ℃ for 25 min.［Conclusion］ The optimized processing conditions could significantly improve the texture characteristics of L.edodes slices.After storage at 37 ℃ for 45 days,the L.edodes slices processed with the optimal conditions demonstrated a crisp taste and the color close to fresh L.edodes.The products met the national hygienic standard.
Publication Date
2-18-2025
First Page
102
Last Page
108
DOI
10.13652/j.spjx.1003.5788.2024.80566
Recommended Citation
Guomei, CUI; Lina, LIU; Guangrui, TIAN; Anjian, WANG; Ziqi, YU; and Shuaiping, GAO
(2025)
"Optimization of hardening and crispness preservation process of Lentinula edodes slices by response surface methodology,"
Food and Machinery: Vol. 40:
Iss.
12, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2024.80566
Available at:
https://www.ifoodmm.cn/journal/vol40/iss12/14
References
[1] YU S G,WU X L,FERGUSON M,et al.Diets containing shiitake mushroom reduce serum lipids and serum lipophilic antioxidant capacity in rats [J].The Journal of Nutrition,2016,146(12):2 491-2 496.
[2] SHI D F,ZHOU R R,FENG X,et al.Effects of low-dose γ-irradiation on the water state of fresh Lentinula edodes [J].LWT,2020,118:108764.
[3] DENG S M,ZHANG G X,KUAI J J,et al.Lentinan inhibits tumor angiogenesis via interferon γ and in a T cell independent manner [J].Journal of Experimental & Clinical Cancer Research,2018,37(1):260.
[4] LI W Y,WANG J L,HU H P,et al.Functional polysaccharide Lentinan suppresses human breast cancer growth via inducing autophagy and caspase- 7-mediated apoptosis [J].Journal of Functional Foods,2018,45:75-85.
[5] YAO H Y,FAN Z,CHENG H L,et al.Recent development of thermoelectric polymers and composites [J].Macromolecular Rapid Communications,2018,39(6):1 700-1 727.
[6] WANG L M,LIU Y C,ZHANG Z M,et al.Polymer composites-based thermoelectric materials and devices [J].Composites Part B:Engineering,2017,122:145-155.
[7] QIU Y,BI J F,JIN X,et al.Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material [J].Food Chemistry,2022,383:132360.
[8] HU L N,BI J F,JIN X,et al.Microstructure evolution affecting the rehydration of dried mushrooms during instant controlled pressure drop combined hot air drying (DIC-HA )[J].Innovative Food Science & Emerging Technologies,2022,79:103056.
[9] SU D B,SUN W H,LI B Z,et al.Influence of ultrasonic pretreatments on microwave hot-air flow rolling drying mechanism,thermal characteristics and rehydration dynamics of Pleurotus eryngii [J].Journal of the Science of Food and Agriculture,2022,102(5):2 100-2 109.
[10] ZHANG Z Y,ZHANG X Y,XIN G,et al.Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures [J].Food Chemistry,2019,279:179-186.
[11] LI B,LIU C Y,FANG D L,et al.Effect of boiling time on the contents of flavor and taste in Lentinus edodes [J].Flavour and Fragrance Journal,2019,34(6):506-513.
[12] PÉREZ-BASSART Z,FABRA M J,MARTÍNEZ-ABAD A,et al.Compositional differences of β-glucan-rich extracts from three relevant mushrooms obtained through a sequential extraction protocol [J].Food Chemistry,2023,402:134207.
[13] 李静敏,薛长湖,梅轩玮,等.基于碳水化合物结合结构域的香菇多糖特异性荧光探针的构建与应用 [J].食品工业科技,2024,45(19):240-246.LI J M,XUE C H,MEI X W,et al.Construction and application of a lentinan-specific fluorescent probe based on a carbohydrate binding-module [J].Science and Technology of Food Industry,2024,45(19):240-246.
[14] 郭李萌.预处理对双孢菇品质特性的影响 [D].太原:山西农业大学,2018.GUO L M.Effect of pretreatment on quality characteristics of Agaricus bisporus [D].Taiyuan:Shanxi Agricultural University,2018.[15] 周浩宇,俞明君,聂远洋,等.热加工方式对香菇营养特性和抗氧化活性的影响 [J].食品科学,2021,42(15):106-114.ZHOU H Y,YU M J,NIE Y Y,et al.Effects of heat processing methods on nutritional properties and antioxidant activity of Lentinus edodes [J].Food Science,2021,42(15):106-114.
[16] NIE X B,ZHANG R C,CHENG L L,et al.Combining the biocontrol yeast Pichia kluyveri with UV-C treatment to control postharvest decay of king oyster mushrooms (Pleurotus eryngii ) caused by Lactococcus lactis subsp.lactis[J].Biological Control,2020,149:104327.
[17] RICO D,MARTÍN-DÍANA A B,FRÍAS J M,et al.Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots [J].Journal of Food Engineering,2007,79(4):1 196-1 206.
[18] MERCADO J A,MATAS A J,POSÉ S.Fruit and vegetable texture:role of their cell walls [M]// Encyclopedia of Food Chemistry.Amsterdam:Elsevier,2019:1-7.
[19] 王彩虹,刘玉洁,孙思雨,等.基于响应面法优化洋葱酱的制备工艺 [J].中国调味品,2020,45(11):111-116.WAGN C H,LIU Y J,SUN S Y,et al.Optimization of preparation process of onion paste based on response surface methodology [J].China Condiment,2020,45(11):111-116.
[20] 贾庆超,梁艳美.模糊数学评价结合响应面法优化枸杞鸡枞菌复合饮料配方 [J].中国酿造, 2021,40(4):115-121.JIA Q C,LIANG Y M.Optimization of Lycium barbarum and Termitomyces albuminosus compound beverage formula by fuzzy mathematics evaluation combined with response surface methodology [J].China Brewing,2021,40(4):115-121.
[21] 孙娜,朱秀娟,胡文斌,等.模糊数学感官评价法优化低糖五叶草莓果脯加工工艺 [J].保鲜与加工,2021,21(2):80-87,93.SUN N,ZHU X J,HU W B,et al.Optimization of processing technology of low sugar Fragaria pentaphylla lozinsk preserved fruits by fuzzy mathematical sensory evaluation method [J].Storage and Process,2021,21(2):80-87,93.
[22] 赵哲坤,吴林凤,罗晓恒,等.用于鲜切加工的香菇营养品质和质构特性研究 [J].食药用菌,2022,30(3):221-225.ZHAO Z K,WU L F,LUO X H,et al.Study on nutritional quality and texture characteristics of Lentinula edodes used for fresh cutting processing [J].Edible and Medicinal Mushrooms,2022,30(3):221-225.
[23] 杨植,王振磊.基于 TPA法评价枣果实质地及聚类分析 [J].新疆农业科学,2019,56(10):1 860-1 868.YANG Z,WAGN Z L.Evaluation and cluster analysis of jujube fruit texture based on TPA method [J].Xinjiang Agricultural Sciences,2019,56(10):1 860-1 868.
[24] FARCUH M,COPES B,LE-NAVENEC G,et al.Texture diversity in melon (Cucumis melo L.):sensory and physical assessments [J].Postharvest Biology and Technology,2020,159:111024.
