Abstract

Info

Title:: Optimization of Dried Pleurotus ostreatus Meat Floss Processing Based on Fuzzy Mathematic Evaluation

Author(s):: JIA Hongxin1; ZHOU Xihua2; LIU Suchun3; (1.Department of Food Engineering,Guangdong Vocational College of Environmental Protection Engineering，Foshan，Guangdong 528216;2.Department of Foundation Courses,Guangdong Vocational College of Environmental Protection Engineering，Foshan，Guangdong 528216;3.College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128)

Keywords:: fuzzy mathematic; Pleurotus ostreatus; dried meat floss; sensory evaluation; process optimization

Abstract:: In this study,pork and Pleurotus ostreatus were used as the main material to develop the mushroom meat pine,to enrich the flavor of dried meat floss,also provide a new approach for the deep processing of Pleurotus ostreatus.The effects of additions of Pleurotus ostreatus and sugar,stir-frying temperature and time on the quality of dried Pleurotus ostreatus meat floss were investigated by single factor experiment.On this basis,the optimum process parameters on dried Pleurotus ostreatus meat floss was optimized by the method of combining the orthogonal experiment with the fuzzy evaluation method.The results showed that the primary and secondary order of the impact of various factors on dried Pleurotus ostreatus meat floss was stir-frying time＞addition of sugar＞stir-frying temperature＞addition of Pleurotus ostreatus.The optimum technological parameters of Pleurotus ostreatus were as follows:on the basis of 100 g meat,the addition of Pleurotus ostreatus was 120 g,the addition of sugar was 4 g,the frying temperature was 90 ℃ and the frying time was 25 minutes.The finished product was golden,uniform color,rich luster,uniform loose tissue,soft texture,unique and beautiful flavor.