Optimization of Low-temperature Vacuum Fried Process for Shiitake Mushroom Crisps
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Abstract:
Shiitake mushroom crisps were prepared by fresh shiitake mushrooms. Low-temperature vacuum fried process was optimized and the effect of different shiitake mushrooms cultivars on the quality of crisps was evaluated. The results showed that processing mainly affected the physicochemical property and microstructure. Compared to sugaring/freezing process, the microstructure of freezing/thawing/sugaring process crisps was destructed more seriously, leading to an increase in the oil content from 5.51%to 8.75% and a decrease in the total sugar content from 78.04% to 72.25%, respectively. During sugaring treatment, the irregular and rough pores were formed in the microstructure, the total sugar content was decreased from 72.21% to 59.05%, and the lipid content of the crisps was slightly increased, which were attributed to the addition of sugar cane juice into the malt syrup. The ultrasonic treatment had no discernible effect on the total sugar content but was beneficial for the centrifugal removal of oil, with a decrease of oil content to 5.50%. Overall, the best processing techniques for the production of low-temperature vacuum fried shiitake mushroom crisps were freezing/thawing/ultrasonic-assisted sugaring with mixing sugaring solution of malt syrup and sugar cane juice. Additionally, shiitake mushroom cultivars had a strong impact on the physicochemical property, sensory property, texture property and microstructure of crisps. No distinct influence of the size of fresh shiitake mushrooms on the content of total sugar and lipid was observed. Minor-sized shiitake mushroom crisps presented lower moisture content, better sensory property and crispness than medium and large-sized crisps. Mushroom type 0912 exhibited the best physicochemical and sensory properties, and the market supply of mushroom raw materials is sufficient and stable, which is suitable for industrial production.
