Preparation process of agaricus bisporus powder dopant plant-based vegetarian jerky

Abstract

The invention provides a preparation process of agaricus bisporus powder dopant plant-based vegetarian jerky and a product thereof, and the process comprises the following steps: (1) soaking and rehydrating soybean drawing protein, and then centrifugally dewatering; (2) mixing the product obtained in the step (1) with agaricus bisporus powder, TG enzyme, microcrystalline cellulose, vegetable fat, carrageenan, locust bean gum and seasoning; (3) molding and curing the product obtained in the step (2); texture strengthening and nutrition retention are balanced through gradient temperature control, humidity adjustment and a vacuum-assisted technology. Through the umami enhancing effect of the agaricus bisporus powder and the embedding effect of a colloidal network on volatile flavor substances, the texture, color and luster of the product are improved, the flavor is close to that of traditional jerky, and meanwhile nutrient substances are reserved; and in the drying process, through parameter dynamic matching, fiber shrinkage and surface hardening are effectively inhibited, and energy consumption is reduced.

Description

Technical Field

[0001] The present application belongs to the field of plant-based food. Specifically, the present application provides a preparation process of Agaricus bisporus powder-doped plant-based vegetarian jerky. Background Art

[0002] Health problems such as obesity and cardiovascular diseases caused by unbalanced dietary habits are becoming increasingly prominent. In this context, vegetarian products, as an alternative to traditional meat, have attracted widespread attention due to their low fat and low cholesterol properties. Currently, the vegetarian products on the market mainly include soy protein-based imitation meat, wheat gluten products, and edible fungus compound products. However, soy protein products often have problems with loose texture and discontinuous fiber structure; wheat gluten products are limited by their single taste and lack of the unique flavor layers of meat products. In comparison, vegetarian jerky, as a high-protein, low-calorie ready-to-eat product, can theoretically meet consumers' dual needs for health and taste, but traditional vegetarian jerky generally has defects such as loose texture and single nutritional flavor, which limits its market promotion.

[0003] In the processing of vegetarian jerky, the drying process is the key link that determines the texture and nutritional retention of the product. In the existing technology, although hot air drying is low-cost and easy to apply on a large scale, the high temperature environment can easily lead to surface hardening, uneven internal moisture migration, and the loss rate of heat-sensitive nutrients (such as B vitamins and free amino acids) is as high as 40% or more; although vacuum freeze drying can effectively retain flavor substances and nutritional components, its equipment investment and energy consumption costs are high, and the drying cycle is long, which is difficult to adapt to the needs of industrialized efficient production. In addition, in recent years, some studies have attempted to introduce edible fungi (such as shiitake mushrooms and king oyster mushrooms) into vegetarian jerky formulas to enhance the flavor, but Agaricus bisporus has not yet been fully developed due to its high protein content (more than 40% by dry weight) and balanced amino acid composition. It is worth noting that Agaricus bisporus is prone to flavor deterioration due to degradation of heat-sensitive components and excessive Maillard reaction during the drying process. How to balance processing efficiency and quality retention remains a technical difficulty.

[0004] Existing patented technologies also have significant limitations. For example, CN119014481A discloses a method for preparing vegetarian jerky based on high-humidity extrusion technology. This method improves the fiber structure through high-temperature and high-pressure treatment. However, this process requires extremely high equipment precision, and excessive extrusion results in a bland flavor, lacking the unique freshness and flavor of meat products. CN114903114A uses extrusion puffing combined with frying and braising. Although this can improve the crispness of the product, the frying step introduces trans fatty acids, which goes against the trend of healthy eating, and the multi-step processing increases production costs by more than 30%. CN105053980B proposes a method for preparing vegetarian jerky made from shiitake mushroom stems. This method extends the shelf life by adding sugar and using a complex sterilization process. However, the sugar addition reaches 15%, which does not meet the market demand for low-glycemia, and the high-temperature sterilization causes a vitamin loss rate of over 50%.

[0005] Further analysis shows that the addition of edible fungi in existing technologies mostly stays at the level of flavor improvement, and fails to systematically integrate the coordinated optimization of rehydration process, colloidal network construction and dynamic drying parameters. For example, soy protein rehydration mostly adopts high-temperature treatment (>60℃), which destroys the directional arrangement of fibers and reduces water retention; the single drying process is difficult to adapt to different texture requirements, resulting in a significant loss of volatile aldehydes and ketones. Therefore, the development of a vegetarian jerky preparation process that takes into account texture biomimetic, nutrient retention and production efficiency has become an urgent need to promote the upgrading of the plant-based food industry. Summary of the Invention

[0006] In one aspect, the present application provides a preparation process for Agaricus bisporus powder-doped plant-based jerky, the preparation process comprising:

[0007] (1) Soaking and rehydrating the fibrous soy protein, and then centrifuging and dehydrating;

[0008] (2) mixing the product obtained in step (1) with Agaricus bisporus powder, TG enzyme, microcrystalline cellulose, vegetable oil, carrageenan, locust bean gum and seasoning;

[0009] (3) shaping and ripening the product obtained in step (2);

[0010] (4) Drying.

[0011] Furthermore, in step (1), 22-30 parts by weight of fibrous soy protein are soaked and rehydrated, and then centrifuged and dehydrated; in step (2), the product obtained in step (1) is mixed with 10-15 parts by weight of Agaricus bisporus powder, 0.1-0.5 parts by weight of TG enzyme, 1-3 parts by weight of microcrystalline cellulose, 5-20 parts by weight of vegetable oil, 0.1-1 parts by weight of carrageenan, 0.05-0.2 parts by weight of locust bean gum and 1-5 parts by weight of seasoning.

[0012] Furthermore, in step (1), 25 parts by weight of fibrous soy protein are soaked and rehydrated, and then centrifuged and dehydrated; in step (2), the product obtained in step (1) is mixed with 12 parts by weight of Agaricus bisporus powder, 0.25 parts by weight of TG enzyme, 1.5 parts by weight of microcrystalline cellulose, 10 parts by weight of vegetable oil, 0.5 parts by weight of carrageenan, 0.1 parts by weight of locust bean gum and 2 parts by weight of seasoning.

[0013] Furthermore, in step (1), the fibrous soy protein is soaked in a 0.2%-0.3% w / v sodium carbonate aqueous solution for rehydration for 20-60 minutes, and then centrifuged for dehydration.

[0014] Furthermore, in step (1), the water content is centrifuged and dehydrated to 60%-70%, and there is no hard core in the cross section; and a directional filamentous fiber structure is formed by mechanical shearing.

[0015] Furthermore, in step (2), the product obtained in step (1) is mixed with Agaricus bisporus powder, TG enzyme, microcrystalline cellulose, vegetable oil, carrageenan, locust bean gum and seasoning and kneaded for 3-5 minutes to form a uniform composite colloidal network.

[0016] Furthermore, in step (3), the product obtained in step (2) is molded into a block with a thickness of 0.8-1.2 cm, allowed to stand at 4-6° C. for 10-14 hours, and then steam-cured at 95-105° C. for 8-12 minutes.

[0017] Furthermore, in step (3), the product obtained in step (2) is molded into a block with a thickness of 0.1 cm, allowed to stand at 4° C. for 12 hours, and then steam-cured at 100° C. for 10 minutes.

[0018] Furthermore, in step (4), hot air drying, vacuum freeze drying or a combination of hot air drying and vacuum freeze drying is used for drying.

[0019] Furthermore, in step (4), the mixture is dried to a moisture content of ≤15%.

[0020] Furthermore, the hot air drying is performed by a gradient temperature increase of 60°C.

[0021] Furthermore, the vacuum freeze-drying process includes: pre-freezing in a -80°C ultra-low temperature freezing device for 12-36 hours, and then transferring to a vacuum freeze dryer for drying at a temperature of -40°C to -50°C and a vacuum degree of 10-15 Pa.

[0022] Furthermore, the vacuum freeze-drying process includes: pre-freezing in a -80°C ultra-low temperature freezer for 24 hours, and then transferring to a vacuum freeze dryer for drying at a temperature of -50°C and a vacuum degree of 10-12 Pa.

[0023] Furthermore, the Agaricus bisporus powder has a particle size of 80-100 meshes.

[0024] Furthermore, the vegetable oil is coconut oil, palm oil or rice bran oil.

[0025] Furthermore, the seasoning consists of salt, white sugar and soy sauce.

[0026] The vegetable oils and seasonings are not limited to the above types. Those skilled in the art can select vegetable oils and seasonings known in the food field according to taste, processing methods and other requirements.

[0027] On the other hand, the present application provides a high-fiber Agaricus bisporus dried meat product prepared using the above method.

[0028] The soy protein in this application can be conventionally replaced with pea protein or wheat protein to prepare similar meat-like products. The Agaricus bisporus powder can be replaced with an equal amount of shiitake mushroom powder or king oyster mushroom powder.

[0029] The beneficial effects of the present invention include:

[0030] Low-temperature rehydration and fiber-oriented reorganization: Rehydration in 4°C sodium carbonate solution combined with mechanical shearing to form a meat-like fiber structure, avoiding protein denaturation caused by high temperature;

[0031] Agaricus bisporus-colloid composite stabilizing system: Agaricus bisporus powder forms a three-dimensional network of hydrogen bonds and hydrophobic interactions with microcrystalline cellulose and TG enzyme, with a water retention rate of ≥85%;

[0032] The drying process selects the appropriate drying method based on the target product requirements to balance texture enhancement and nutrient retention. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 : Radar chart of sensory evaluation of Agaricus bisporus dried meat with different drying methods.

[0034] Figure 2 : Comparison of color changes of Agaricus bisporus dried meat with different drying methods.

[0035] Figure 3 : Scanning electron micrographs of Agaricus bisporus dried meat with different drying methods.

[0036] Figure 4 : Radar chart of flavor characteristics of Agaricus bisporus jerky with different drying methods.

[0037] Figure 5 : Electronic nose radar chart and principal component analysis chart of Agaricus bisporus dried meat with different drying methods.

[0038] Figure 6 : Two-dimensional profiles of volatile flavor compounds in Agaricus bisporus jerky dried with different drying methods.

[0039] Figure 7 : Two-dimensional comparative maps of volatile flavor compounds in Agaricus bisporus dried meat with different drying methods.

[0040] Figure 8 : GC-IMS fingerprints of volatile flavor compounds in Agaricus bisporus jerky with different drying methods. DETAILED DESCRIPTION

[0041] Example 1 Materials, Equipment and Methods

[0042] Material:

[0043] Dried Agaricus bisporus: provided by Henan Gutaro Food Co., Ltd.

[0044] Soybean protein: provided by Baichuan Biotechnology Co., Ltd.

[0045] Coconut oil: provided by Shanghai Fengwei Industrial Co., Ltd.

[0046] Seasonings (salt, sugar, and soy sauce are all commercially available);

[0047] Carrageenan: provided by Linyi Aidesen Biotechnology Co., Ltd.

[0048] TG enzyme: provided by Taixing Dongsheng Biotechnology Co., Ltd.;

[0049] Locust bean gum: provided by Kelly Company, Italy;

[0050] Microcrystalline cellulose (MCC): provided by Shandong Liujia Pharmaceutical Excipients Co., Ltd.

[0051] Soda ash: provided by Tianjin Bohai Yongli Chemical Co., Ltd.

[0052] All materials are food grade.

[0053] Instruments and equipment:

[0054] ME103E precision electronic balance with an accuracy of 0.001g, Shanghai Mettler-Toledo Instrument Co., Ltd.

[0055] DGG-9140A vacuum freeze dryer from Labconco, USA;

[0056] YE332402 pulverizer China Yangzi Group;

[0057] BS7051W built-in steamer Midea Group;

[0058] MJ-LZ25Easy225 food processor Midea Group;

[0059] DGG-9070A Electric Constant Temperature Blast Drying Oven Shanghai Senxin Experimental Instrument Co., Ltd.;

[0060] CM-5 spectrophotometer from Konica Minolta, Japan;

[0061] TA.XT plus texture analyzer from Stable Micro Systems, UK;

[0062] TM3000 scanning electron microscope, Hitachi, Japan;

[0063] SA402B electronic tongue from Japan INSENT Co.;

[0064] FOX3000 electronic nose from Alpha MOS, France;

[0065] Flavor Spec1H1-00053 gas chromatography-ion mobility spectrometry instrument, GAS, Germany;

[0066] MXT-WAX capillary column specifications: 30m×0.53mm, film thickness 1.0μm, Agilent Technologies, USA.

[0067] Example 2 Experimental method

[0068] Preprocessing:

[0069] Based on the preliminary experimental results, a 25% mass fraction of soy fibrous protein was soaked and rehydrated at 4 ° C, and 0.25% mass fraction of sodium carbonate was added at the same time. The rehydration time was controlled at 20-60 minutes until the sample reached a completely softened state without an inner core. Subsequently, preliminary drainage was performed and excess water was removed using a centrifugal dehydration process. After dehydration, the soy fibrous protein was fiberized using a blender to give it a filamentous structure. The above-treated soy fibrous protein was set aside, and the Agaricus bisporus was dried and sieved through an 80-mesh sieve to obtain Agaricus bisporus powder. Agaricus bisporus powder (12%, mass fraction, the same below), TG enzyme (0.25%), microcrystalline cellulose (1.5%), coconut oil (10%), carrageenan (0.5%), locust bean gum (0.1%) and seasoning (2%) were fully mixed with the treated soy fibrous protein and kneaded for 3-5 minutes to ensure that the components were evenly dispersed. Weigh 60g of the mixture and shape it into a square mold with a side length of 20cm and a thickness of 1.0cm. Refrigerate and let it rest for 12 hours at 4°C. After resting, place it in a steam treatment at 100°C for 10 minutes to complete the aging process.

[0070] Drying experiment:

[0071] Hot Air Drying: Weigh a certain amount of fresh, pre-treated vegetarian jerky samples and transfer them to a 60°C constant-temperature forced-air drying oven for drying until the moisture content is ≤15%. After drying, remove the samples, grind them in a mortar, and filter through an 80-mesh standard sieve for later use. This yields the HA (Agaricus bisporus vegetarian jerky) and HV (purely vegan jerky) samples.

[0072] Vacuum Freeze-Drying: Quantitative amounts of fresh, pre-treated vegetarian jerky samples were pre-frozen in a -80°C ultra-low temperature freezer for 24 hours. The samples were then transferred to a vacuum freeze dryer set at -50°C and a vacuum of 10-12 Pa. Drying was continued for 12 hours until the sample moisture content was ≤15%. The samples were immediately ground and passed through an 80-mesh sieve for later use. This yielded the FA (Agaricus bisporus vegetarian jerky) and FV (purely vegan jerky) samples.

[0073] Quantitative description of sensory evaluation:

[0074] Using quantitative descriptive analysis, a sensory panel of 10 individuals trained in food science conducted a comprehensive evaluation of the samples' morphology, color, texture, flavor, and odor. Each evaluator independently conducted the evaluation. Specific scoring criteria are detailed in Table 1.

[0075] Table 1 Sensory evaluation score table of Agaricus bisporus jerky with different drying methods

[0076]

[0077] Color determination:

[0078] The color was measured using a CM-5 spectrophotometer. The sample was cut into small rectangular blocks of 25 mm in length, 25 mm in width, and 10 mm in height and placed in the measuring hole of the instrument for measurement.

[0079] Determination of texture properties:

[0080] Texture Profile Analysis (TPA) testing was performed using a P / 6 cylindrical probe. Test parameters were set at a pre-test speed of 1.0 mm / s, a test speed of 1.0 mm / s, and a post-test speed of 10.0 mm / s. Texture Exponent software, equipped with the TA.XT plus texture analyzer, automatically analyzed the texture profile curve and determined TPA parameters related to hardness, cohesion, elasticity, and chewiness. According to the TPA method, the parameters are defined as follows:

[0081] Hardness: the peak value of the maximum force in the first compression cycle, in g;

[0082] Cohesion: the ratio of the positive work areas of two compressions, unitless;

[0083] Elasticity: The ratio of the height recovered from the second compression to the height from the first compression, unitless;

[0084] Chewability: the product of hardness, elasticity and cohesion, unit: g.

[0085] Scanning electron microscopy observation:

[0086] Different vegetarian jerky samples after hot air drying and vacuum freeze drying were frozen in liquid nitrogen to make them brittle. The treated samples were then adhered to the conductive glue on the sample tray, sputtered with gold, and observed under a scanning electron microscope.

[0087] Electronic nose analysis:

[0088] Undried Agaricus bisporus vegetarian jerky and vegan jerky served as controls (CK-A and CK-V). Hot-air-dried vegetarian jerky samples HV and HA, as well as freeze-dried vegetarian jerky samples FV and FA, were used. 5g of the vegetarian jerky was placed in a 20mL capped vial and concentrated in a 50°C water bath for 30 minutes. Direct headspace aspiration was used at room temperature to test the sample concentration.

[0089] The test parameters were set as follows: a sensor cleaning cycle of 120 seconds, a zero calibration time of 15 seconds, a sample injection time of 5 seconds, and a detection cycle of 120 seconds. Nitrogen was used as the carrier gas at a flow rate of 300 mL / min, and the sample injection flow rate was 300 mL / min. The characteristic signal acquisition time was set between 117 and 119 seconds. During this time, the sensor response signal is stable and accurately reflects the volatile component characteristics of the sample.

[0090] Electronic tongue analysis:

[0091] CK-A, CK-V, HV, HA, FV, and FA samples were ground and crushed, and 5g was weighed and added to 100ml of distilled water. The samples were extracted at 25°C with shaking for 15 minutes. The filtrate was filtered through filter paper, and the test was performed on the electronic tongue. The sensor pretreatment phase consisted of a 90s clean with a cathode cleaning solution (100mM hydrochloric acid + 30% ethanol by volume), a 120s clean with a primary reference solution (30mM potassium chloride + 0.3mM tartaric acid), and a 120s clean with a secondary reference solution (10mM potassium hydroxide + 100mM potassium chloride + 30% ethanol by volume). This was followed by a 30s baseline calibration at equilibrium. The test procedure included a 30s sample analysis to obtain an initial taste response, a 3s rapid rinse with the primary reference solution, and a 30s residual taste test in a fresh primary reference solution. Sensor System: A five-channel taste sensor system, consisting of C00, AE1, CA0, CT0, and AAE, was used, corresponding to umami, sourness, bitterness, saltiness, and astringency, respectively. Each sample was measured four times. After discarding the initial data cycle, the final result was the arithmetic mean of the three subsequent measurements.

[0092] GC-IMS detection:

[0093] Grind and mix CK-A, CK-V, HV, HA, FV, and FA samples, place them in a vacuum bag, and store at -30°C until ready for use. Weigh 2 g of the vegetarian meat sample into a 20 mL headspace vial and incubate at 60°C for 15 minutes before injection. GC-IMS parameters were set as follows: injection needle temperature of 85°C, injection volume of 500 μL, headspace vial incubation temperature and time of 60°C and 15 minutes, respectively, with an incubation speed of 500 rpm.

[0094] The gas chromatography parameters are as follows: chromatographic column MXT-WAX (30m×0.53mm, 1.0μm), nitrogen was used for both carrier gas and drift gas, the chromatographic column was operated at a constant temperature of 60°C for 35min, the drift gas flow rate was set to 150ml / min, the initial carrier gas flow rate was 2ml / min, the flow rate from 10-20min was 10ml / min, the flow rate from 20-30min was 100ml / min, and the flow rate from 30-35min was 150ml / min.

[0095] Data processing:

[0096] Volatile compounds in the samples were analyzed using the GC-IMS instrument's built-in analysis software, VOCal, and its plug-in, Reporter, combined with the GC×IMS LibrarySearch tool. All experiments were repeated at least three times. Data were calculated using Excel 2016, and graphs were created using Origin 2021. Significance tests were performed using the Duncan test in SPSS 25 software. P < 0.05 indicated a significant difference.

[0097] Experimental results of Example 3

[0098] Analysis of sensory evaluation results:

[0099] Sensory evaluation results of different vegetarian jerky samples are as follows Figure 1 As shown, the addition of Agaricus bisporus imparts a brownish-yellow color to the vegetarian meat jerky, similar to the color of meat jerky. The FA sample, with its uniform color, received the highest score. The hot-air-dried sample exhibited color stratification due to high-temperature oxidation and uneven water evaporation. Regarding odor, the HA and FA scores were high, indicating that the addition of Agaricus bisporus imparts a rich, meaty flavor to the vegetarian meat jerky, with hot-air drying further enhancing the aroma. Morphologically, the vacuum freeze-dried sample exhibited a more regular appearance and superior texture, demonstrating that this drying method better preserves the sample's structure.

[0100] In terms of texture, freeze-dried vegan meat jerky scored highest, with a compact structure and good chewiness. In terms of flavor, FA ranked first, followed by HA. Hot air drying may enhance the flavor through the Maillard reaction. Overall, Agaricus bisporus improved the aroma, flavor, and color of the vegan meat jerky. Hot air drying performed better in aroma and flavor, but was inferior to vacuum freeze-dried in terms of morphology, color, and texture.

[0101] Color:

[0102] The color of vegetarian jerky with Agaricus bisporus added and prepared by different drying methods was measured. Figure 2 The Lab chromaticity of different vegetarian jerky is displayed, where a* represents the range from magenta to green, b* represents the range from yellow to blue, and L* represents the lightness or darkness of the color. The experimental results show that under the same drying conditions, the addition of Agaricus bisporus significantly reduces the red-green hue a* value, yellow-blue hue b* value, and whiteness L* value of the vegetarian jerky, indicating that the color shifts toward green, blue, and dark. Furthermore, under different drying methods, samples treated with vacuum freeze drying exhibited higher a*, b*, and L* values compared to those treated with hot air drying. Therefore, the addition of Agaricus bisporus is the primary cause of the color change in the vegetarian jerky, and different drying methods can also lead to color differences.

[0103] Texture characteristics analysis:

[0104] The results of the texture properties of the four types of vegetarian jerky (HV, HA, FV, and FA) are shown in Table 2. The HA group had the highest hardness, while the FV group had the lowest hardness, indicating that hot air drying can significantly enhance the hardness of the samples. In terms of elasticity, the FA group had the best elasticity, while the HV group had the worst, indicating that both vacuum freeze-drying and the addition of Agaricus bisporus are beneficial for maintaining elasticity. The HV and FV groups had the highest and similar cohesion, indicating that the drying method had little effect on cohesion, while the addition of Agaricus bisporus may slightly reduce cohesion. In terms of chewiness, the FA group had the highest chewiness, and the differences between FA and HA and FV and HV were large, indicating that the addition of Agaricus bisporus can significantly improve the chewiness of vegetarian jerky, while vacuum freeze-drying can also provide a better chewing experience. In summary, vacuum freeze-drying can provide better elasticity and chewiness than hot air drying, and the addition of Agaricus bisporus is the key to improving the chewiness of vegetarian jerky.

[0105] Table 2 Texture properties of Agaricus bisporus dried meat with different drying methods

[0106]

[0107]

[0108] Note: Within the same column, different letters indicate significant differences (p<0.05)

[0109] Scanning electron microscopy observation:

[0110] Depend on Figure 3 As can be seen, the surface of the vegetarian meat jerky without the addition of Agaricus bisporus exhibits numerous grooves and pits, while the addition of Agaricus bisporus results in a smooth surface with small circular pores, indicating that the addition of Agaricus bisporus effectively fills internal defects and improves the structural properties of the meat. Furthermore, a comparison of different drying methods reveals that the hot air dried sample exhibits shrinkage, while the vacuum freeze dried sample exhibits a more intact structure. These observations suggest that the addition of Agaricus bisporus optimizes the structure of the vegetarian meat jerky, and that vacuum freeze drying better preserves the structure of the jerky compared to hot air drying.

[0111] Electronic tongue analysis:

[0112] The electronic tongue was used to analyze and evaluate the taste of vegetarian jerky samples obtained by different treatments. Figure 4 As shown in the results, FA, HA and CK-A have the highest saltiness and umami richness respectively. Vegetarian jerky CK-V and FV without Agaricus bisporus have higher bitterness. There are no significant differences in other tastes, indicating that the addition of Agaricus bisporus can significantly improve the umami richness of vegetarian jerky, reduce bitterness and enhance saltiness. In addition, vacuum freeze-drying can better stimulate the umami and umami richness of vegetarian jerky compared with hot air drying.

[0113] Electronic nose analysis:

[0114] In order to further compare the flavor differences of vegetarian jerky samples obtained by different processing methods, electronic nose was used for flavor analysis. Figure 5 The responses of different electronic nose sensors to specific volatile compounds are presented. The shapes and areas of these responses reflect the differences between the samples. Both HA and HV responses are closest to the control, indicating that hot air drying enhances the inherent flavor of the samples. Furthermore, samples treated with Agaricus bisporus powder exhibited higher sensor-detected flavor values compared to those without the addition, demonstrating that the addition of Agaricus bisporus powder imparts a richer flavor to the vegetarian jerky.

[0115] PCA analysis of the electronic nose sensor data revealed that the cumulative contribution of the first principal component (PC1) and the second principal component (PC2) reached 86.8%, demonstrating that the PCA algorithm can effectively reduce the dimensionality of multidimensional sensor data to a two-dimensional space and represent most of the original information. However, the distribution of samples in the principal component space revealed that while the hot-air-dried samples were relatively close to the control group, and there were some differences between the samples before and after the addition of Agaricus bisporus, there was significant overlap in the confidence intervals between the treatment groups. Because PCA is an unsupervised learning method (i.e., it does not rely on predefined category labels for data dimensionality reduction), its dimensionality reduction results may not fully reflect subtle differences between samples. Therefore, it is difficult to effectively distinguish samples with different treatments using the PCA method. This result suggests that although the electronic nose can detect differential signals between samples and radar charts can display differential characteristics, because flavor differences involve multiple complex dimensions, more sophisticated analytical methods are still needed to resolve them. Therefore, this study further used gas chromatography-ion mobility spectrometry (GC-IMS) technology to conduct qualitative and quantitative analysis of volatile compounds in the samples, in order to deeply analyze the specific impact mechanism of adding Agaricus bisporus and different drying treatments on the flavor characteristics of vegetarian jerky.

[0116] GC-IMS flavor analysis:

[0117] GC-IMS analysis of volatile components in Agaricus bisporus dried meat under different drying methods:

[0118] The effects of different drying treatments on volatile organic compounds (VOCs) in Agaricus bisporus jerky were analyzed using GC-IMS. By comparing the two-dimensional spectra of fresh, undried samples with or without Agaricus bisporus added, and samples after hot air drying and vacuum freeze drying, we found some significant differences. Figure 6In the GC-IMS spectrum shown, the vertical line at 1.0 on the horizontal axis identifies the reactive ion peak (RIP), flanked by data points representing various volatile compounds. The color of these data points intuitively reflects the concentration of the corresponding compound—darker colors indicate higher concentrations. The graph shows that the majority of volatile organic compounds in the untreated sample are concentrated at a migration time of 250 seconds and a retention time of 1.5 milliseconds. Furthermore, multiple peaks are observed at the same retention time, potentially indicating the presence of haploid, dimer, or trimer forms of the compound. To more clearly demonstrate the changes associated with the addition of Agaricus bisporus and the different drying methods, the data from the control group (i.e., undried fresh samples) with Agaricus bisporus added were subtracted from the data from all treated samples to create a difference plot. Blue areas represent areas with lower concentrations compared to the original sample, while red areas represent areas with higher concentrations. Darker colors indicate more significant differences.

[0119] from Figure 7 It can be clearly seen that the vegetarian meat jerky without Agaricus bisporus contains more blue, indicating that the addition of Agaricus bisporus has significantly changed the volatile compounds in the vegetarian meat jerky, with the total amount increasing and the flavor becoming richer. The total amount of volatile compounds in the product prepared by vacuum freeze-drying has decreased, while the content of some volatile compounds has increased. Conversely, the vegetarian meat jerky sample obtained by hot air drying showed a significant increase in volatile components. This result shows that the addition of Agaricus bisporus and different drying methods have a significant impact on the VOCs composition of the final product.

[0120] Differences in volatile organic compound fingerprints of Agaricus bisporus dried meat under different drying conditions:

[0121] In order to deeply analyze the characteristic difference components among the vegetarian jerky samples, full spectrum peak recognition technology was used to perform volatile organic compound fingerprint analysis. Figure 8 As shown in the figure, in this three-dimensional matrix map, the vertical axis represents the distribution characteristics of each volatile component in a single sample, and the horizontal axis reflects the response difference of the same volatile organic compound between different samples. The heat map color scale is used to represent the concentration gradient of the substance, in which the red intensity is positively correlated with the content of the target substance. The 1-2 characteristic spots appearing at the same retention time position correspond to the monomer form (-M) and dimer (-D) structure of the compound respectively

[28] . Figure 8 As shown in Table 1, a total of 85 volatile flavor substances were isolated and identified from the six vegetarian jerky samples, mainly including 9 categories: aldehydes (13), alcohols (20), alkanes (1), esters (10), acids (1), ketones (13), ethers (2), heterocyclics (13), and unidentified substances (12).

[0122] like Figure 8As shown in the figure, by comparing two fresh vegetarian jerky samples that have not been hot-air dried, it can be found that compared with vegan jerky, the Agaricus bisporus vegetarian jerky has newly detected signal peaks of 2-methylbutanal and butyl formate. At the same time, the signal peak areas of compounds such as 2-butanol, 4-hexen-1-ol-D, ethyl formate-D, and 2,6-lutidine have increased significantly. In addition, the content of compounds such as 1-pentanol, 4-methyl-2-pentanol, 3-methyl-1-butanol-D / M, 2,6-dimethyl-4-heptanone, 1-hexanol-M / D, furan linalool oxide, and allyl isothiocyanate have also increased significantly. These newly added and increased compounds were primarily alcohols, with 2-methylbutanal and butyl formate being typical mushroom flavor compounds, confirming the successful introduction of the characteristic flavor of Agaricus bisporus. The significant increase in C4-C6 alcohol compounds may be related to the Maillard reaction of the abundant amino acids and sugars in Agaricus bisporus during processing. The increase in furan linalool oxides suggests that the addition of Agaricus bisporus promotes lipid oxidation. These results indicate that the addition of Agaricus bisporus not only introduces its characteristic flavor compounds but also significantly enhances the overall flavor complexity of the vegetarian jerky by promoting pathways such as the Maillard reaction and lipid oxidation, giving the product a richer aroma profile.

[0123] Comparison of vegetarian meat jerky samples after hot air drying and vacuum freeze drying revealed that hot air drying enhanced the release of characteristic aroma components in Agaricus bisporus vegetarian meat jerky, while the volatile components of vacuum freeze-dried samples were generally weakened, with the emergence of new volatile compounds such as piperazine, cyclohexylamine, 2,5-dimethylpyrazine, and dimethyl trisulfide. However, after hot air drying, the vegan meat jerky samples showed the disappearance of a large number of volatile compounds, such as tetrahydrofuran, ethyl formate, 1-hexanal-M / D, propionaldehyde, n-valeraldehyde, butyraldehyde, 2-butanone, (E)-2-hexen-1-al, (E)-2-heptenal-D, and 1-butanol-D. On this basis, a variety of volatile compounds were produced that were different from those in the control group, including 2,4,6-trimethylpyridine, 1-octen-3-ol, 2(3H)-furanone-5-methyl, 2-ethylpyrazine, butyl acetate, acetic acid, cyclohexanone, 1-hydroxyacetone, 1-propanol-2-methyl-M, 1-pyrroline, 2-acetyl, 2-butanone, 3-hydroxy-D, hexanenitrile, isopropyl butyrate, 1-propanol-2-methyl-D, and 1-propanol. These phenomena indicate that hot air drying, while easily stimulating the release of various volatile compounds, is also prone to various complex chemical reactions that lead to flavor changes. Vacuum freeze-drying, on the other hand, can further reduce the occurrence of chemical reactions and thus the production of volatile compounds, preserving the natural flavor of the sample.

[0124] There are 13 main types of aldehyde compounds, which are volatile products of the oxidative degradation of unsaturated fatty acids. Long-chain aldehydes are key components of the characteristic citrus flavor, possessing extremely low sensory thresholds and significantly affecting food flavor even in trace amounts. Among them, 2-methylbutanal, a newly detected VOC in Agaricus bisporus dried meat, has cocoa and coffee notes and is a key VOC contributing to the flavor of Agaricus bisporus.

[0125] Alcohol compounds are primarily derived from lipid oxidation, and their characteristic flavors exhibit a variety of sensory attributes, including fresh, fruity, mellow, and sweet aromas. A total of 20 alcohol compounds were detected in the samples, among which 2-butanol, 1-butanol-3-methyl-D, and 4-hexen-1-ol-D showed significant increases in peak area after the addition of Agaricus bisporus. Thirteen major ketones, also produced by the oxidation of unsaturated fatty acids, often possess floral and fruity aromas, with stable, long-lasting properties. The floral aroma intensifies with increasing carbon chain length, and the threshold values for most ketones are relatively high. The addition of Agaricus bisporus resulted in a decrease in 2-pentanone content, while an increase in 2-heptanone-D content. The contents of 3-octanone and cyclohexanone in vegetarian jerky increased significantly after vacuum freeze-drying, while the increase was smaller after hot air drying.

[0126] There are 13 main types of heterocyclic compounds. Heterocyclic compounds are products of the Maillard reaction and generally have low threshold values, contributing to nutty, mushroom, and meaty aromas. Adding Agaricus bisporus significantly increased heterocyclic compounds in vegetarian jerky, with a significant increase in 2,6-lutidine, which imparts nutty, amine, and woody notes. Capronitrile, a volatile compound with an unpleasant odor, was detected in hot-air-dried vegan jerky. This compound negatively impacts product flavor.

[0127] Ten ester compounds were found. These compounds are primarily derived from the decomposition of fatty acids or the reaction between alcohols and carboxylic acids, and possess a fruity aroma. The addition of Agaricus bisporus significantly increased the content of ethyl formate-D, primarily providing the vegetarian jerky with a pineapple-like aroma. A new substance, butyl formate, was also produced, exhibiting a plum-like aroma and sweetness. The butyl formate content decreased after drying, and was undetectable after vacuum freeze-drying.

[0128] One alkane compound, cyclohexane, has a gasoline odor. Its content significantly decreased after adding Agaricus bisporus and continued to decrease after drying. One acidic compound, acetic acid, has a pungent odor. Its content decreased after adding Agaricus bisporus. The acetic acid content of vegan jerky increased significantly after drying, and significantly increased after hot air drying, potentially negatively affecting the flavor of the product. Two ether compounds, anisole and dimethyl trisulfide, have an aniseed, mint, and onion aromas.

[0129] These phenomena indicate that the addition of Agaricus bisporus not only introduces its characteristic flavor compounds but also significantly enhances the overall flavor complexity of the vegetarian jerky by promoting pathways such as the Maillard reaction and lipid oxidation. While hot air drying easily stimulates the release of various volatile compounds, it also easily triggers complex chemical reactions at 60°C, such as the Maillard reaction, which can alter the flavor. Vacuum freeze-drying, on the other hand, further reduces the occurrence of chemical reactions and, consequently, the production of volatile compounds, preserving the natural flavor of the sample and imparting a more authentic taste, making it suitable for high-quality food processing.

[0130] By adding Agaricus bisporus powder to vegan meat jerky to improve its flavor, the effects of different drying methods on the dried meat were investigated. The experimental results showed that the addition of Agaricus bisporus powder not only enriched the volatile compounds and enhanced the overall aroma profile, but also optimized the taste and texture of the jerky. While retaining its original flavor, the jerky gained a unique flavor and delicate texture, further validating the potential of Agaricus bisporus in the development of high-quality vegetarian products. Furthermore, compared with other drying methods, vacuum freeze-drying more effectively preserves the natural flavor and nutrients of the ingredient, minimizes chemical changes, and ensures a product with a taste and aroma closer to its original state. However, this method is costly and inefficient, making it suitable for the processing and production of high-quality vegetarian products. Hot air drying, while beneficial for stimulating the flavor release of the jerky, can lead to the loss of heat-sensitive flavor compounds and chemical changes, compromising product quality. However, it is simple to operate, low-cost, and highly efficient, making it suitable for large-scale production. This study reveals the significant potential of Agaricus bisporus as a food ingredient in improving plant-based meat substitutes.

Claims

1. A preparation process for Agaricus bisporus powder-doped plant-based jerky, characterized in that: The preparation process comprises: (1) Soaking and rehydrating the fibrous soy protein, and then centrifuging and dehydrating; (2) mixing the product obtained in step (1) with Agaricus bisporus powder, TG enzyme, microcrystalline cellulose, vegetable oil, carrageenan, locust bean gum and seasoning; (3) shaping and ripening the product obtained in step (2); (4) Drying.

2. The method according to claim 1, wherein in step (1), 22-30 parts by weight of fibrous soy protein are soaked and rehydrated, and then centrifuged and dehydrated; in step (2), the product obtained in step (1) is mixed with 10-15 parts by weight of Agaricus bisporus powder, 0.1-0.5 parts by weight of TG enzyme, 1-3 parts by weight of microcrystalline cellulose, 5-20 parts by weight of vegetable oil, 0.1-1 parts by weight of carrageenan, 0.05-0.2 parts by weight of locust bean gum and 1-5 parts by weight of seasoning.

3. The method according to claim 2, wherein in step (1), 25 parts by weight of fibrous soy protein are soaked and rehydrated, and then centrifuged and dehydrated; and in step (2), the product obtained in step (1) is mixed with 12 parts by weight of Agaricus bisporus powder, 0.25 parts by weight of TG enzyme, 1.5 parts by weight of microcrystalline cellulose, 10 parts by weight of vegetable oil, 0.5 parts by weight of carrageenan, 0.1 parts by weight of locust bean gum, and 2 parts by weight of seasoning.

4. The method according to any one of claims 1 to 3, wherein in step (1), the fibrous soy protein is soaked in a 0.2% to 0.3% w / v sodium carbonate aqueous solution for rehydration for 20 to 60 minutes, and then centrifuged for dehydration.

5. The method according to any one of claims 1 to 4, wherein in step (1), the water content is centrifuged and dehydrated to 60%-70% and there is no hard core in the cross section; and a directional filamentous fiber structure is formed by mechanical shearing.

6. The method according to any one of claims 1 to 5, wherein in step (2), the product obtained in step (1) is mixed with Agaricus bisporus powder, TG enzyme, microcrystalline cellulose, vegetable oil, carrageenan, locust bean gum and seasoning and kneaded for 3 to 5 minutes to form a uniform composite colloidal network.

7. The method according to any one of claims 1 to 6, wherein in step (3), the product obtained in step (2) is compression molded into a block with a thickness of 0.8-1.2 cm, allowed to stand at 4-6°C for 10-14 hours, and then steam-cured at 95-105°C for 8-12 minutes.

8. The method according to claim 7, wherein in step (3), the product obtained in step (2) is compression molded into a block with a thickness of 1 cm, allowed to stand at 4°C for 12 hours, and then steam aged at 100°C for 10 minutes.

9. The method according to any one of claims 1 to 8, wherein in step (4), drying is performed by hot air drying, vacuum freeze drying, microwave drying, or a combination of hot air drying and vacuum freeze drying.

10. The method according to claim 9, wherein the step (4) is drying to a moisture content of ≤15%. The method according to claim 9 , wherein the hot air drying is performed by gradually increasing the temperature at 60° C.

12. The method according to claim 9, wherein the vacuum freeze-drying process comprises: Prefreeze for 12-36 hours, then transfer to a vacuum freeze dryer and dry at a temperature of -40°C to -50°C and a vacuum degree of 10-15Pa.

13. The method according to claim 10, wherein the vacuum freeze-drying process comprises: The samples were pre-frozen in a -80°C ultra-low temperature freezing device for 24 hours, and then transferred to a vacuum freeze dryer for drying at a temperature of -50°C and a vacuum degree of 10-12 Pa.

14. The method according to any one of claims 1 to 13, wherein the Agaricus bisporus powder has a particle size of 80-100 mesh.

15. The method according to any one of claims 1 to 13, wherein the vegetable oil is coconut oil, palm oil or rice bran oil.

16. The method according to any one of claims 1 to 13, wherein the seasoning consists of salt, white sugar and soy sauce.

17. A high-fiber Agaricus bisporus dried meat product prepared using the method according to any one of claims 1 to 16.

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