Development and Evaluation of Instant Condiment Made by Lentinula Edodes
In order to develop the instant condiment of Lentinula Edodes,its processing technology was explored through the optimization of the water-extraction process of Lentinula Edodes,the formula optimization and the quality evaluation of the instant condiment of Lentinula Edodes.The results showed that more extracts of Lentinula Edodes could be obtained at the ratio of 1:30,temperature 70° C and time of 105 min.A 4％Lentinula Edodes extract,supplemented by 2.5％edible salt,0.1％umami agent and 20％maltodextrin,were obtained by vacuum freeze-drying to obtain instant flavoring of Lentinula Edodes with good instant solubility and a sensory score of 88.5.Therefore,it is feasible to develop instant condiments based on Lentinula Edodes extracts.
Lentinula Edodesaqueous extractablesformula optimizationinstant condiment made
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