Recip Optimization and Quality Analysis of Lentinus edodes Chutney

Abstract

In order to enrich the local flavor condiments of Guizhou and improve the comprehensive utilization value of Lentinus edodes, the L.edodes chutney with national flavor was developed. In this study, the formula of L.edodes and pickling pepper produced in Guizhou Province was optimized by using fuzzy comprehensive evaluation method and orthogonal test. The sensory quality, physicochemical and microbial indicators were analyzed. The results showed that 53% L.edodes, 15.1% pickling pepper, 0.7% salt and 0.7% white sugar under the basic formula (15.1% Ciba chili, 7.5% tomato paste, 3.8% broad bean paste, 0.7% monosodium glutamate, 1.4% sesame, 1.4% cooking wine and 90 g edible oil), the sensory score of the product was 86.7±2.36. The product brightness value (L*), redness value (a*) and yellowness value (b*) were 33.62, 14.76 and 13.01, respectively. And the hardness, chewiness, elasticity of the extrusion restoring force reached 969.04, 636.87, 0.87, 0.32 g. The moisture and microbial indicators of this product meet the safety limits of this product, and the amino acid nitrogen, protein and carbohydrates were 7.95, 5.21 g/100 g and 346.61 mg/g, respectively. The results of gas chromatography-mass spectrometry analysis showed that the main flavor substances in the L.edodes chutney were alcohols, alkenes and ketones formed during the frying process of pickling pepper. This study would provide a theoretical basis for the deep processing of L.edodes and other edible mushrooms combined with local flavor condiments.

Keywords

• l.edodes
• pickling pepper
• formula optimization
• quality analysis