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Volume 44 Issue 23
Nov.  2023
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XU Xueye, ZHANG Xinzhen, SUN Yue, et al. Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components[J]. Science and Technology of Food Industry, 2023, 44(23): 144−155. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010023.
Citation: XU Xueye, ZHANG Xinzhen, SUN Yue, et al. Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components[J]. Science and Technology of Food Industry, 2023, 44(23): 144−155. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010023.
shu

Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components

  • 1.

    Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China

  • 2.

    College of Biological and Food Engineering, Fuyang Normal University, Fuyang 236037, China

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  • Received Date: January 04, 2023
  • Available Online: September 25, 2023
    Graphical Abstract
    • Abstract
  • In order to improve the flavor and nutritional value of stir-fried rice, this study used Agaricus bisporus powder and indica rice powder as raw materials, and obtained Agaricus bisporus stir-fried rice by extrusion granulation and frying. Response surface methodology was used to optimize the technological formula, and then the nutritional components and flavor components were analyzed. The results showed that the best formula of stir-fried rice with Agaricus bisporus was as follows: The frying temperature 170 ℃, the frying time 79 s, and the addition of Agaricus bisporus powder 5.90%. On this basis, the comprehensive score of Agaricus bisporus stir-fried rice was 86.80±0.47, which was close to the theoretical prediction. The nutritional results showed that compared with the blank stir-fried rice, the total starch content of the stir-fried rice with Agaricus bisporus decreased significantly (P<0.05), while the contents of protein, fat and dietary fiber increased significantly (P<0.05), and the total amino acid content was also increased. Glutamic acid, aspartic acid and arginine made great contributions to the formation of the unique flavor of the stir-fried rice with Agaricus bisporus. In addition, the results of electronic nose and gas chromatography-ion mobility spectrometry showed that 53 volatile flavor substances including aldehydes, esters, ketones, alcohols, furans and acids were detected in blank recombinant rice, blank stir-fried rice, Agaricus bisporus recombinant rice and Agaricus bisporus stir-fried rice. Compared with blank recombinant rice, the relative contents of ketones and furans in blank stir-fried rice increased. Compared with blank stir-fried rice, the relative contents of aldehydes and ketones in Agaricus bisporus stir-fried rice increased. Compared with Agaricus bisporus recombinant rice, the relative contents of ketones, esters and furans in Agaricus bisporus stir-fried rice increased.
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