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The measurement method of a comprehensive taste quality of shiitake mushrooms and its evaluation methods

A determination method and technology for shiitake mushrooms, which are applied in the direction of testing food, material inspection products, etc., can solve the problems such as taste evaluation of incapable parental strains and selected progeny strains, restriction of breeding of high-tasting quality shiitake mushroom strains, unfavorable creation of new varieties, etc. Achieve scientific and reasonable taste quality evaluation, broad development and application prospects, and ensure the effect of stability

Active Publication Date: 2022-08-05
SHANGHAI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, relevant companies do not have standard taste quality identification methods and evaluation methods, and cannot guarantee the stability of raw materials; and at present, due to the lack of taste quality identification methods and evaluation methods, current breeders cannot quickly and effectively test parent strains and selected offspring. Taste evaluation of bacterial strains limits the breeding of high-tasting quality mushroom strains to a large extent, and is also unfavorable for the creation of new varieties
In order to solve the above problems, Tang Yongzheng, Song Chunyan, Shang Xiaodong and other researchers applied the principal component analysis method to the chemical composition of Lentinus edodes in the "Application of Principal Component Analysis in the Evaluation of Chemical Composition of Lentinus edodes" (Journal of Edible Fungi, No. 03, 2014). In the component evaluation, SPSS software was used to analyze 9 kinds of chemical components of polysaccharides, proteins, sugar alcohols and nucleosides in 8 commonly used mushroom cultivation materials, and then it was possible to effectively compare the chemical composition quality differences among the mushroom varieties and materials, but the above literature There is no specific method for evaluating the quality of shiitake mushrooms, nor does it set specific evaluation criteria for shiitake mushrooms

Method used

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  • The measurement method of a comprehensive taste quality of shiitake mushrooms and its evaluation methods
  • The measurement method of a comprehensive taste quality of shiitake mushrooms and its evaluation methods
  • The measurement method of a comprehensive taste quality of shiitake mushrooms and its evaluation methods

Examples

Experimental program
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Embodiment 1

[0034] A method for measuring the comprehensive taste quality of Lentinus edodes, comprising the following steps:

[0035] 1. Determination of taste and quality of shiitake mushrooms

[0036] Collect the shiitake fruiting bodies from Table 1, put the fresh fruiting bodies in a blast drying oven (the first 24h is at 45°C and then heat up to 55°C) and bake to constant weight, pulverize with a QE-100 high-speed pulverizer, and pulverize the samples over 80°C. mesh screen.

[0037] Table 1 Resource information table of 46 Lentinus edodes strains

[0038]

[0039] Determination of 5'-cytidylic acid, 5'-uridylic acid, 5'-guanylic acid, 5'-inosinic acid, 5'-xanthinic acid, 5'- Adenoic acid, malic acid, fumaric acid, acetic acid, citric acid, succinic acid, tartaric acid, ascorbic acid, erythritol, arabitol, trehalose, mannitol, aspartic acid, threonine, serine, glutamic acid Amino acid, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, ...

Embodiment 2

[0088] A method for evaluating the comprehensive taste quality of shiitake mushrooms, after calculating the comprehensive taste scores of 46 samples of shiitake mushrooms according to the method for measuring the comprehensive taste quality of shiitake mushrooms in Example 1, the comprehensive taste scores of the 46 samples are graded according to the comprehensive evaluation function. , divided into 9 grades, according to the following standards 1) to 9) to evaluate the mushrooms to be tested (as shown in Table 6):

[0089] 1) If the Y general evaluation of the mushroom is ≤-54.82, the comprehensive taste quality of the mushroom to be tested is extremely poor;

[0090] 2) If the shiitake mushroom's -54.82<Y overall rating≤-13.17, the comprehensive taste quality of the shiitake mushroom to be tested is extremely poor to poor;

[0091] 3) If -13.17

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Abstract

The invention relates to a method for measuring the comprehensive taste quality of Lentinus edodes and an evaluation method thereof. The contents of maleic acid, citric acid, tartaric acid, ascorbic acid, aspartic acid, threonine, glutamic acid, alanine, arabitol, trehalose, and mannitol; standardize the above measured values ​​into the general evaluation formula, That is, the score Y of the comprehensive taste quality of shiitake mushrooms is obtained; the evaluation method is to evaluate the shiitake mushrooms to be tested through the standards of 1) to 9). Using this comprehensive taste quality measurement method and evaluation method, the comprehensive taste quality of a certain shiitake mushroom can be predicted. The degree of standardization is high, and the comprehensive taste quality of shiitake mushrooms can be evaluated objectively, accurately, systematically and comprehensively. The standard quickly and accurately reflects the comprehensive taste and quality of shiitake mushrooms.

Description

technical field [0001] The invention belongs to the technical field of edible mushroom quality breeding and food processing, and particularly relates to a method for measuring the comprehensive taste quality of Lentinus edodes and an evaluation method thereof. Background technique [0002] The taste components in edible fungi are mainly composed of some soluble compounds with relatively low relative molecular weights, such as free amino acids, nucleotides, soluble sugars, sugar alcohols, etc. Because shiitake mushrooms are rich in taste amino acids and fresh nucleotides, they have a unique taste and aroma, and their taste effect has been widely recognized. In recent years, with the continuous development and widespread popularization of biotechnology, the application of biotechnology in condiments has become more and more, and the role it has played is also increasing. The development and production level of condiments are being continuously improved to a New heights, such ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/02
CPCG01N33/02
Inventor 李巧珍尚晓冬宋春艳李正鹏李玉刘建雨姜宁于海龙周峰王瑞娟章炉军张美彦谭琦董浩然
Owner SHANGHAI ACAD OF AGRI SCI