Processing technology and safety evaluation of Stropharia rugosoannulata instant products

doi:10.14088/j.cnki.issn0439-8114.2023.11.024

Abstract

Abstract: The fresh Stropharia rugosoannulata was used as processing raw material to study the key processing technology of hardening and flavoring of instant products of Stropharia rugosoannulata. The results showed that the optimal solution for hardening of Stropharia rugosoannulata was to soak in 0.1% CaCl₂ and 0.7% NaCl,and the treatment time was 30 min; according to the fuzzy evaluation results and response surface methodology, the optimal formula for optimizing the taste was 2.6% salt, 2.1% soy sauce, and 0.6% spice. The sensory score was （79.2±0.1）points. After testing 5 kinds of pyrethrin pesticides commonly used in Stropharia rugosoannulata instant products, 3 kinds were not detected and 2 kinds were detected, but the detected content was much lower than the specified maximum limit value, indicating that they were generally safe. The research results could enrich the processing categories of Stropharia rugosoannulata and provide reference for the sensory fuzzy judgment of instant products.

Key words: Stropharia rugosoannulata, instant product, response surface methodology, processing technology, safety evaluation

CLC Number:

TS219

WANG Rui, XIE Zheng-lin, XU Jun-qi, LIN Yu-wen, WU Meng-ya. Processing technology and safety evaluation of Stropharia rugosoannulata instant products[J]. HUBEI AGRICULTURAL SCIENCES, 2023, 62(11): 137-142.

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