Optimization of the boiling process of Morchella soup and its flavor composition analysis

In this paper,fresh Morchella and dried Morchella were selected as raw materials to process bacteria soup. Different ratios of raw material to water(1:20,1:40,1:60,1:80,1:100 g/mL)were used to boil the bacteria soup. Analysis of the dissolution rate of solid matter、color difference、the content of flavor nucleotides and amino acid of the soups to access the optimization processing technology. The optimum processing technology was obtained as follows:cooking temperature 95℃,solid-to-liquid ratio 1:40 g/mL,length of cooking time 60 min. Under the optimization process condition,the dissolution ratios of solids was 40.89% in fresh Morchella soup. In the soup,the content of amino acid was 199.126 mg/100 g,in which the proportion of essential amino acids 38.63%. As a whole,the Morchella soup had good color,was rich in nutrition and was delicious in taste.