Research on Processing Technology of Oudemansiella raphanipes Flavoring Paste
A paste seasoning product was developed using Maillard intermediate of the enzymatic hydrolysate of Oudemansiella raphanipes(O.raphanipes)as the seasoning base.The addition amount of corn starch,maltodextrin,as well as the ratio of O.raphanipes and chicken fat were taken as the three factors to determine the texture formula using the texture score as the index.The seasoning formula was optimized by single-factor experiment(including the addition amount of salt,onion powder and garlic powder)and orthogonal analysis and the sensory score was taken as the index.The results showed that the formula of O.raphanipes flavorings paste was as follows:the ratio of O.raphanipes to chicken fat 6.5∶1,the addition amount of salt 2.5％,corn starch 2.5％,maltodextrin 2.5％,onion powder 0.8％,and garlic powder 1.3％.The O.raphanipes flavorings paste were fresh and delicious after being prepared at the concentration of 1∶40,with full fleshy aroma,unique mushroom aroma of O.raphanipes,and excellent flavor.The results can provide an excellent reference for the food processing of O.raphanipes.
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