A Study on Color Conserve and Flavor Improvement of Oyster Mushroom Products

Abstract:

The color conserves and flavor improvement of oyster mushroom soft packaged products were studied in this manuscript.The optimum method of color conserve was 0.07% ascorbic acid and 0.1% citric acid.The single factor experiment and L9(34)orthogonal experiment were carried out to optimize the process conditions.And the best formula assessed by sensory evaluation together with texture measurement and GC-MS analysis were as follows: edible gums 1.8%,mixed ratio(Carrageenan:Konjac Gum) 3∶1,meat powder 1% and mushroom essence 0.2%.