Air flow superfine grinding shiitake mushroom powder and application thereof in improving quality of minced meat sauce

Abstract

The invention provides airflow superfine grinding shiitake mushroom powder and application of the airflow superfine grinding shiitake mushroom powder to improvement of the quality of minced meat sauce. The airflow superfine grinding shiitake mushroom powder is prepared through an airflow superfine grinding method, and in the airflow superfine grinding method, the airflow pressure is 0.1-1.0 MPa, the feeding speed is 5-15 g / min, the grinding time is 2-10 min, and the grading rotating speed is 4000-8000 r / min. Experiments prove that airflow superfine grinding significantly reduces the average particle size of the shiitake mushroom powder, significantly increases the stacking density and tap density of the shiitake mushroom powder, and improves the color and the particle uniformity at the same time. In addition, the water-holding capacity, the oil-holding capacity, the expansibility and the water solubility index of the shiitake mushroom powder are enhanced through the treatment. When the shiitake mushroom powder subjected to airflow superfine grinding is added into the minced meat sauce, not only are nutrient substances of the minced meat sauce enriched, but also the sensory quality of the product is improved. Sensory evaluation and electronic tongue result analysis show that the delicate flavor of the minced meat sauce is stronger along with the reduction of the particle size of the shiitake mushroom powder.

Description

Technical Field

[0001] The present application belongs to the field of food. Specifically, the present application provides an airflow ultrafine grinding mushroom powder and its application in improving the quality of minced meat sauce. Background Art

[0002] Lentinus edodes, a uniquely flavored delicacy with both medicinal and edible properties, not only contains nutrients such as protein, unsaturated fats, polysaccharides, dietary fiber, and minerals, but also antioxidants such as polyphenols and vitamin E, which impart its unique flavor and health benefits. However, Lentinus edodes's rapid ripening and storage challenges limit its effective utilization, often resulting in its processing into powder. However, powder prepared by traditional pulverization methods suffers from uneven particle size and poor solubility and flowability.

[0003] In recent years, the emergence of airflow ultrafine grinding technology has opened up new avenues for the processing of shiitake mushroom powder. Leveraging the power of high-speed airflow, this technology refines materials to micron or even nanometer levels, significantly improving their dispersibility and solubility, thereby more effectively releasing volatile flavor compounds, nutrients, and bioactive ingredients. Studies have shown that ultrafine grinding significantly improves the uniformity and flowability of materials; significantly increases the ergosterol dissolution rate and antioxidant properties of ultrafine shiitake mushroom powder; and significantly improves the solubility and utilization of materials, providing new insights into improving the quality and flavor stability of meat products.

[0004] Minced meat sauce is a popular traditional condiment, but its widespread consumption is limited by problems such as a short shelf life caused by fat oxidation, and the uneven texture and rough taste of pure minced meat sauce. Existing research often relies on chemical additives for improvement, which is contrary to the trend of "zero-additive labeling." Shiitake mushroom powder contains antioxidants such as polyphenols and vitamin E, which can slow the oxidation process. The mushrooms interact with key flavor substances such as amino acids and nucleotides in meat, thereby doubling the umami flavor and enriching the flavor. However, conventional shiitake mushroom powder is prone to causing graininess and sedimentation in meat sauce, which is mainly related to particle size and particle uniformity. Summary of the Invention

[0005] This study investigated the effects of airflow ultrafine grinding on the physical and chemical properties of shiitake mushroom powder and its effect on improving the quality of minced meat sauce. Shiitake mushroom powder subjected to airflow ultrafine grinding for different times was compared with conventional powder to investigate the changes in their physical and chemical properties. Both conventional powder and airflow ultrafine grinding of shiitake mushroom powder were then applied to minced meat sauce, aiming to improve the taste, flavor, and stability of the minced meat sauce. The results of this study will provide theoretical support and practical guidance for the application of airflow ultrafine grinding technology in shiitake mushroom powder processing and the food industry, and have important scientific significance and application value.

[0006] On the one hand, the present application provides an airflow ultrafine grinding mushroom powder, which is prepared using an airflow ultrafine grinding method. The airflow pressure in the airflow ultrafine grinding method is 0.1-1.0MPa, the feed rate is 5-15g / min, the grinding time is 2-10min, and the classification speed is 4000-8000r / min.

[0007] Furthermore, the air flow pressure in the air flow ultrafine grinding method is 0.6-0.8 MPa, the feed rate is 8-12 g / min, the grinding time is 2-8 min, and the classification speed is 5000-7000 r / min.

[0008] Furthermore, the air flow pressure in the air flow ultrafine grinding method is 0.8 MPa, the feed rate is 10 g / min, the grinding time is 4-6 min, and the classification speed is 6000 r / min.

[0009] Furthermore, the raw material added in the airflow ultrafine grinding method is dried shiitake mushroom slices.

[0010] Furthermore, the preparation process of airflow ultrafine grinding mushroom powder also includes a screening step.

[0011] The shiitake mushrooms can be fresh or dried, free of mold and odor, and can meet national food safety standards. Optionally, the crushed shiitake mushroom powder can be passed through a 50-500 mesh sieve as needed.

[0012] On the other hand, the present application provides the use of the above-mentioned airflow ultrafine grinding mushroom powder in improving the quality of minced meat sauce.

[0013] Furthermore, in the application, the addition ratio of the airflow ultrafine grinding mushroom powder is 1%-30% of the total weight of the minced meat sauce.

[0014] Furthermore, in the application, the addition ratio of the airflow ultrafine grinding mushroom powder is 2%-10% of the total weight of the minced meat sauce.

[0015] Furthermore, in the application, the addition ratio of the airflow ultrafine grinding mushroom powder is 3%-7% of the total weight of the minced meat sauce.

[0016] Furthermore, the preparation method of the minced meat sauce in the application includes: heating oil in a hot pan, adding onion, ginger and garlic, stir-frying until fragrant, and removing residue; pouring in broad bean paste and chili pepper, and stir-frying; adding minced pork marinated in light soy sauce and cooking wine, and stir-frying; adding air flow ultrafine grinding mushroom powder, and stir-frying; adding pepper, thirteen spices, and salt, and stir-frying; adding water and sesame seeds.

[0017] Furthermore, the preparation method of the minced meat sauce in the application includes: heating 100 parts by weight of oil in a wok, adding 30 parts by weight of green onion, ginger, and garlic, stir-frying until fragrant, and removing the residue; adding 30 parts by weight of broad bean paste and 15 parts by weight of chili pepper, and stir-frying for 2 minutes; adding 200 parts by weight of minced pork marinated in light soy sauce and cooking wine, and stir-frying for 5 minutes; adding 25 parts by weight of airflow ultrafine ground mushroom powder, and stir-frying for 2 minutes; adding 0.5 parts by weight of pepper powder, 0.5 parts by weight of thirteen spices, and 10 parts by weight of salt, and stir-frying for 1 minute; finally, adding 200 parts by weight of water, waiting for 3 minutes, and adding 3 parts by weight of sesame seeds.

[0018] The minced meat sauce described in the present application is not limited to a specific formula, and those skilled in the art can appropriately adjust the raw materials and preparation method as well as the addition ratio of the airflow ultrafine grinding mushroom powder according to taste requirements.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] The airflow ultrafine grinding technology described in the present invention is easy to operate, can be used on a large scale, and is highly efficient. Furthermore, the dried shiitake mushrooms used can solve the problems of easy post-harvest ripening and difficult storage, thereby improving their utilization. The airflow ultrafine shiitake mushroom powder obtained in the present invention significantly improves the physical and chemical properties of the minced meat sauce, while increasing the richness of the minced meat sauce and imparting it with better sensory quality and nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 Showing the particle size distribution (part a) and average particle size (part b) of shiitake mushroom powder.

[0022] Figure 2 These are scanning electron micrographs of shiitake mushroom powder at ×50 (part a) and ×200 (part b) magnifications.

[0023] Figure 3 L*(part a), a*(part b), b*(part c), and ΔE(part d) graphs of shiitake mushroom powder.

[0024] Figure 4 Showing the bulk density (part a), tapped density (part b), water holding capacity (part c), and oil holding capacity (part d) of shiitake mushroom powder.

[0025] Figure 5A Displays sensory evaluation results.

[0026] Figure 5B Display electronic tongue results.

[0027] Figure 5C Displays the results of principal component analysis.

[0028] Figure 6Showing the results of moisture content (part a), oil extraction rate (part b), acid value (part c) and peroxide value (part d) of SG4 mushroom powder minced meat sauce. DETAILED DESCRIPTION

[0029] Example 1 Basic materials and methods.

[0030] Materials and instruments:

[0031] Commercially available dried shiitake mushrooms in a high-temperature cooking vacuum bag; commercially available pork (front leg), scallions, ginger, garlic, chili peppers, fermented broad bean paste, sesame seeds, Sichuan peppercorn powder, cooking oil, thirteen spices, cooking wine, Haitian soy sauce, and Lotus MSG. Chloroform (AR, purity ≥99%) and silver nitrate (AR, purity ≥99.5%) were purchased from Aladdin Reagent Co., Ltd.; potassium chromate (reagent grade, 99.5%), sodium thiosulfate (99%, moisture ≤1.0%), glacial acetic acid (reagent grade, 99.5%), potassium iodide (AR), potassium hydroxide (≥85%), phenolphthalein (98%), and starch (ACS, for iodometric titration) were purchased from MacLean Reagent Co., Ltd.

[0032] Malvern Mastersizer 2000 laser particle size analyzer (UK); MH10A air jet mill (Muhu Compressor Co., Ltd.); 800A multifunctional pulverizer (Zhongshan Import and Trade Co., Ltd.); JSE13K10 high-speed centrifuge (USA); Readmax 1900 full-wavelength absorbance microplate reader; TM3000 scanning electron microscope (Hitachi, Ltd., Japan); CM-5 colorimeter (Beijing Lanjieke Technology Co., Ltd.); SA402B electronic tongue (Insent, Japan).

[0033] Preparation of shiitake mushroom powder:

[0034] Preparation of coarse powder: Place an appropriate amount of dried shiitake mushrooms in an ordinary grinder, grind them for 6 minutes at room temperature, with a power of 550W and 6000r / min, seal them, and store them in a dry place at 4℃.

[0035] Preparation of 50-mesh powder: Pass the coarse powder obtained through a 50-mesh sieve, seal it, and store it in a dry place at 4°C.

[0036] Preparation of Ultrafine Powder: Place an appropriate amount of 50-mesh shiitake mushroom powder into an airflow ultrafine pulverizer at a feed rate of 10 g / min, a gas pressure of 0.80 MPa, and a grading speed of 6000 rpm. Pulverize for 2, 4, and 6 minutes, respectively. Remove the samples, name them SG2, SG4, and SG6, and store them sealed at 4°C.

[0037] Preparation of minced meat sauce:

[0038] Heat 100g of oil in a pan, then add 30g of scallions, ginger, and garlic. Stir-fry until fragrant. Remove any residue and add 30g of broad bean paste and 15g of chili peppers. Stir-fry for 2 minutes. Then add 200g of ground pork (marinate for 5 minutes with 1 tablespoon of soy sauce and 2 tablespoons of cooking wine) and stir-fry for 5 minutes. Sprinkle 25g of weighed mushroom powder into the pan and stir-fry for 2 minutes. Add equal amounts of 0.5g of pepper, 0.5g of thirteen spices, and 10g of salt. Continue stir-frying for 1 minute. Finally, add 200mL of water, wait for 3 minutes, add 3g of sesame seeds, and serve.

[0039] Example 2 Analysis of the physical and chemical properties of shiitake mushroom powder

[0040] Determination of particle size and dispersion of shiitake mushroom powder:

[0041] The dry method of Malvern Mastersizer 2000 laser particle size analyzer was used to measure the particle size distribution of 5 kinds of mushroom powder. The particle size distribution of 5 kinds of mushroom powder was measured with air as the medium, the refractive index was 1.72, the injection speed was 80%, and the injection air pressure was 0.32MPa. 10 , D 50 , D 90 (particle size of the sample when the cumulative distribution reaches 10%, 50% and 90%) and specific surface area.

[0042] Observation of the microstructure of shiitake mushroom powder:

[0043] A scanning electron microscope was used to observe the microstructural changes of shiitake mushroom powder. Specifically, an appropriate amount of shiitake mushroom powder sample was placed on a copper table coated with conductive adhesive. The sample was then placed in an ion sputtering apparatus, evacuated, and then gold-sputtered. The operating voltage was 15 kV, and the surface morphology of the sample was observed at different magnifications.

[0044] Determination of Shiitake Mushroom Pink Color:

[0045] A glass cuvette was used as a container, filled with shiitake mushroom powder, and tested with a CM-5 colorimeter to obtain L*, a*, and b* values. L* (0-100) represents the trend from black to white; a* (-a* to +a*) represents the trend from green to red, and b* (-b* to +b*) represents the trend from blue to yellow. Three random measurements were taken for each sample, and the average value was calculated using the following formula (1):

[0046]

[0047] where ΔL*, Δa*, and Δb* are the color differences between the sample and a white standard (L*=97.62, a*=-0.15, and b*=2.70).

[0048] Determination of density of mushroom powder:

[0049] Determination of bulk density: Weigh 1.00g of Lentinus edodes powder and pour it along the wall of the measuring cylinder, leveling the surface of the powder sample. Record the sample volume at this point. Calculate according to formula (2).

[0050] X1=m / v (2)

[0051] Formula (2): m represents the mass of 1g of shiitake mushroom powder, g; v represents the volume of shiitake mushroom powder, mL.

[0052] Determination of tap density: Weigh 1.00g of mushroom powder and pour it along the wall of the graduated cylinder. Oscillate the cylinder several times until the volume of the mushroom powder does not change. Record the volume of the mushroom powder at this time. Calculate according to formula (3).

[0053] X2=m / v (3)

[0054] In formula (3), m represents the mass of 1 g of shiitake mushroom powder, g; v represents the volume of shiitake mushroom powder, mL.

[0055] Determination of water and oil holding capacity of mushroom powder:

[0056] Weigh 1.00 g of dried Lentinus edodes powder (M1) of varying particle sizes and place it in a 50 mL centrifuge tube. The total weight of the tube and Lentinus edodes powder is recorded (M2). Subsequently, distilled water (v / v) is added to each tube at a ratio of 1:20 and mixed thoroughly using a vortexer. The tubes are then allowed to stand at room temperature for 5 hours, centrifuged at high speed (8000 rpm) for 10 minutes, and the supernatant removed and weighed, recording this as M3. Each sample is measured three times, and the average value is taken to calculate the water holding capacity (WHC) according to formula (4).

[0057]

[0058] Weigh 1.00 g of dried shiitake mushroom powder (M1) of varying particle sizes into a centrifuge tube, and record the total weight of the tube and powder (M2). Add 20 mL of cooking oil to each tube, mix thoroughly using a vortex, and incubate in a water bath at 60°C for half an hour. Centrifuge at 8000 rpm for 10 minutes, remove the supernatant, and weigh the residue, recorded as M3. Each sample was measured three times, and the average value was taken to calculate the oil holding capacity (OHC) according to formula (5).

[0059]

[0060] result:

[0061] Analysis of Particle Size and Dispersion of Lentinus Mushroom Powder

[0062] The particle size and its distribution have a significant impact on various processing characteristics of powders and are key indicators for evaluating the effect of ultrafine grinding. Figure 1As shown in part a of Figure 1, the particle size distribution of the coarse powder and 50 mesh powder samples showed a bimodal characteristic, mainly concentrated in the range of 100 to 1000 μm. However, the samples of ultrafine grinding for 2 min, 4 min and 6 min showed a single peak distribution with a smaller span, and as the grinding time increased, the distribution peak moved to a smaller size, and the particle size was mainly concentrated between 1 and 100 μm, indicating a more uniform distribution and a more concentrated particle size. It was further observed that Figure 1 The average particle sizes of the different powders in part b show a significant decreasing trend: the average particle sizes of coarse powder, 50-mesh powder, SG2, SG4, and SG6 are 493.83 μm, 162.71 μm, 81.58 μm, 30.04 μm, and 4.36 μm, respectively. Among them, the mushroom powder subjected to airflow ultrafine grinding for 6 minutes has the smallest particle size. Compared with ordinary powder, the mushroom powder subjected to airflow ultrafine grinding not only has better fineness but also a more uniform particle size distribution.

[0063] As shown in Table 1, all the indicators of the powders have significant changes compared with the ordinary coarse powder. 10 、D 50 、D 90 The surface area of ​​the raw materials decreased by 95.24%, 99.12% and 99.11% respectively, and the specific surface area increased significantly from the original 0.06m 2 / g increased to 1.61m 2 / g. This is likely due to the friction and shearing effect of the high-speed compressed air flow on the sample, which effectively breaks down the fiber tissue and cell walls in the mushroom powder. This experimental result shows that airflow ultrafine grinding technology can rapidly reduce the particle size of mushroom powder over time.

[0064] Table 1 Particle size and specific surface area of shiitake mushroom powder with different treatments

[0065]

[0066] Note: Different lowercase letters in each column represent significant differences between samples (P<0.05), the same as in the following table

[0067] like Figure 2 As shown in the figure, samples observed at 50x and 200x magnification exhibit significant morphological differences. Conventional shiitake mushroom powder particles are relatively large and have diverse shapes, including irregular spheres and strips, and exhibit uneven particle size distribution. Ultrafine grinding, however, effectively destroys the large particle structure of shiitake mushroom powder, significantly reducing its particle size and achieving a more uniform overall morphology.

[0068] Under the same observation field, the mushroom powder obtained through airflow ultrafine grinding exhibits a more delicate and uniform texture, which is consistent with the results of particle size analysis. This difference can be attributed to the unique operating principle of the airflow ultrafine grinder. It uses the powerful force generated by high-speed airflow to grind, impact, and shear the material, greatly improving the degree of material fragmentation and making the final product more refined and uniform.

[0069] Color is a key factor in determining consumer acceptance of a product. Figure 3 As shown in part a of the figure, the lightness values of shiitake mushroom powder under different treatment conditions exhibit distinct trends. The powder ultrafinely ground for 6 minutes exhibited the highest L* value, indicating the best brightness, with a significant difference compared to conventional coarse powder. This phenomenon demonstrates that airflow ultrafine grinding technology can significantly improve the brightness of shiitake mushroom powder. This improvement is likely due to the ultrafine grinding process, which reduces the particle size of the powder, significantly increases its surface area, and better exposes its internal structure. This allows the powder to more effectively reflect light after refinement, thereby increasing the L* value.

[0070] However, as the airflow ultrafine grinding time increases, the a* value of the obtained mushroom powder ( Figure 3 b part) and b* value ( Figure 3 The c part of the powder gradually decreases, indicating that the red and yellow intensity of the powder decreases. This may be attributed to the strong mechanical force, which makes the fiber components in the mushroom powder more evenly distributed, thereby reducing the direct exposure of the pigment. In addition, from the perspective of total color difference, when the ΔE value ( Figure 3 When the d component of the color difference is greater than 2, the change in total color difference is noticeable to the naked eye, primarily due to a significant change in the L* value. Experiments have shown that airflow ultrafine grinding increases the brightness of shiitake mushroom powder and reduces the intensity of red and yellow colors, significantly improving its color and enhancing its commercial value and processing adaptability.

[0071] Bulk density and tap density are the core parameters for evaluating powder filling and tableting performance, and their numerical changes are directly related to the actual application effect of the powder. Figure 4 As shown in the figure, the bulk density of shiitake mushroom powder after ultrafine grinding ( Figure 4 Part a) and tap density ( Figure 4 Part b) showed significant improvements compared to the coarse powder (P < 0.05). Specifically, the bulk density jumped from 0.17 g / mL to 0.55 g / mL, while the tapped density also increased significantly from 0.22 g / mL to 0.86 g / mL. This is likely due to the reduced average particle size after ultrafine grinding. Under the same mass conditions, the powder particles are more closely packed, and the space they occupy is correspondingly reduced. This indicates that ultrafine grinding can significantly improve the filling and tableting properties of powders.

[0072] Water holding capacity is a key indicator to measure the ability of powder to bind water. Figure 4 As can be clearly seen in section c, the water-holding capacity of ordinary coarse powder is the lowest, at only 2.28 g / g. Compared to SG6's 3.39 g / g, the water-holding capacity of shiitake mushroom powder has increased by 48.68%. This may be attributed to the fact that airflow ultrafine grinding increases the powder's surface area, further fragmenting the cell walls and exposing hydrophilic groups such as cellulose, which enhances contact with water molecules and thus improves water-holding capacity.

[0073] As for the oil holding capacity, it is closely related to the adsorption characteristics of the ultrafine powder of Lentinus edodes, especially the adsorption capacity of cholesterol and sodium cholate. Figure 4 Part d shows that ultrafine grinding significantly impacts the oil-holding capacity of shiitake mushroom powder, increasing it from 1.11 g / g to 1.45 g / g. This is likely due to ultrafine grinding disrupting the hydrophobic pore structure of dietary fiber, weakening its direct binding to vegetable oils. However, the reduced particle size and increased specific surface area expose more hydrophobic groups, thereby improving the powder's oil-holding capacity.

[0074] Example 3 Effect of airflow ultrafine grinding of mushroom powder on the quality of minced meat sauce

[0075] Sensory quality evaluation of minced meat sauce:

[0076] A panel of 10 food professionals (5 men and 5 women) conducted a sensory evaluation of the unique flavor of the mushroom powder and minced meat sauce based on four aspects: color, smell, taste, and texture. The evaluation criteria are shown in Table 1.

[0077] Table 2 Sensory evaluation standards for mushroom and minced meat sauce

[0078]

[0079] Electronic tongue measurement:

[0080] Weigh 1.00g of fresh shiitake mushroom powder and minced meat sauce and mix thoroughly with 40mL of distilled water. Centrifuge at 4000rpm for 20min, and dilute the supernatant for testing. The SA402B electronic tongue was used to evaluate the five basic tastes (sour, sweet, bitter, salty, and umami) and astringency.

[0081] In this study, principal component analysis (PCA) was performed on electronic tongue data using Origin 2021 software. PCA reduces high-dimensional data to low dimensions by extracting principal components based on the covariance matrix, preserving the data's key information and visualizing flavor differences between samples. The number of principal components was determined based on a cumulative variance contribution of ≥80%, enabling objective assessment of minced meat sauce quality.

[0082] Determination of physical and chemical indicators of fresh samples:

[0083] According to the requirements of T / SZZL002-2021 and Q / NZM 0002S-2019 "Mushroom Sauce" standards, the physical and chemical indicators of minced meat sauce are tested to see if they meet the standards. Specifically, the following indicators are measured:

[0084] Determination of pH: Determine in accordance with GB 5009.237-2016.

[0085] Determination of salt content: Determined according to the argentometric method in GB 5009.44-2016.

[0086] Microbial colony count determination: Determination was carried out with reference to the national standard GB 4789.2-2016.

[0087] Determination of physical and chemical indicators of accelerated destruction test:

[0088] The minced meat sauce was put into a high-temperature resistant transparent bag with a size of 15cm×15cm, vacuumed, and placed at 55℃ for 10 days to explore the effect of mushroom powder on its shelf life. The moisture content, oil precipitation rate, acid value and peroxide value were mainly measured.

[0089] Determination of moisture content: Directly measured using HB43-S moisture dryer.

[0090] Determination of Grease Extraction Rate: Weigh 15g of mushroom powder and minced meat paste in a 50mL centrifuge tube and centrifuge at 8000 rpm for 15 minutes. Collect the upper layer of fat and invert it to drain thoroughly. Weigh the resulting fat and calculate the ratio of the mass of the fat to the sample to determine the Grease Extraction Rate.

[0091] Determination of acid value: Determined according to the titration method in GB 5009.229-2016.

[0092] Determination of peroxide value: Determined according to the titration method in GB 5009.227-2016.

[0093] Data processing:

[0094] SPSS 26.0 was used to process the data and analyze the significance of differences. All samples were measured in parallel three times, and the data were expressed as mean ± standard deviation and analyzed by Duncan's multiple test (P < 0.05). Origin 2021 software was used for graphics.

[0095] result:

[0096] Sensory evaluation

[0097] Depend on Figure 5AAs can be seen, the minced meat sauce without shiitake mushroom powder scored relatively low in overall sensory evaluation, characterized by a salty taste, a noticeably lacking umami, a greasy texture, and a noticeably grainy texture. In contrast, the minced meat sauce with coarse shiitake mushroom powder, while improving umami, exhibited poor texture and color, and a less uniform oil distribution. This is likely due to the coarse powder's uneven particle size and the presence of large fibers. When SG2, SG4, and SG6 shiitake mushroom powder were added, the odor values of these sauces were similar, the color was more pleasant, and the oil distribution was more uniform. In particular, the minced meat sauces with shiitake mushroom powder milled for 4 and 6 minutes performed more prominently in sensory evaluation. This suggests that after airflow ultrafine grinding, the flavor of the shiitake mushroom powder is better released as the particle size decreases, resulting in a more intense umami flavor and a more ideal consistency. Considering both cost-effectiveness and optimal taste, the minced meat sauce with shiitake mushroom powder milled for 4 minutes is the best choice.

[0098] Electronic tongue taste analysis

[0099] The electronic tongue has become a common method for objectively analyzing changes in food taste. It converts the potential change into a taste response value of mushroom sauce based on the interaction between the double-layer lipid membrane on the sensor surface and the flavoring substances. The larger the value, the stronger the flavor intensity. Figure 5B As shown in the figure, the umami response value of the minced shiitake mushroom and minced meat sauce increases as the particle size of the shiitake mushroom powder decreases. Compared to coarse powder, the umami response of the minced meat sauce increased by approximately 20%, while the bitterness and astringency decreased by approximately 13% and 16%, respectively. This is due to the airflow ultrafine grinding technology that breaks down the large particle fibers and cell structure, promoting the release of umami amino acids, flavor nucleotides, and organic acids in the shiitake mushrooms. Furthermore, it was found that the addition of shiitake mushroom powder of different mesh sizes had no significant effect on other flavors of the minced meat sauce. These results indicate that airflow ultrafine grinding of shiitake mushroom powder is more beneficial for improving the flavor quality of the minced meat sauce.

[0100] Figure 5C The results of principal component analysis of electronic tongue data were presented, with PC1 contributing 62.9%, PC2 contributing 20.4%, and the cumulative contribution reaching 83.3% (over 80% is considered valid), indicating that these two principal components can reflect the characteristic information of the main flavor components of the sample. Figure 5CThe six samples with different treatments were distributed across all four quadrants (the control group was in the first quadrant, the coarse powder was primarily in the second quadrant, SG2 was in the third quadrant, SG4 and SG6 mushroom powder were distributed in quadrants two, three, and four, and SG6 was primarily in quadrants three and four). The control group was primarily associated with bitterness and astringency, the coarse powder was primarily associated with bitter aftertaste and astringency aftertaste, and SG2, SG4, and SG6 were closest to umami on PC1. SG4 was significantly different from the other treatments, indicating that the addition of airflow-superfine-pulverized mushroom powder significantly altered the odor characteristics of the minced meat sauce and was more conducive to the formation of umami. In summary, the addition of airflow ultrafine grinding mushroom powder improves the bitterness, astringency and saltiness of the minced meat sauce while giving it umami. This may be the reason why the sensory evaluation results of the minced meat sauce with the addition of airflow ultrafine grinding mushroom powder are higher. It further verifies that the mushroom powder prepared by airflow ultrafine grinding technology is beneficial to improving the flavor of the minced meat sauce, and the mushroom powder of SG4 performs better in enhancing the umami.

[0101] Analysis of physical and chemical indicators of fresh samples

[0102] Compliance with healthy dietary standards is a prerequisite for product application. As shown in Table 3, since no significant differences were observed in the measured fresh sample parameters, the optimal formula SG4 was used as an example for analysis of its physical and chemical properties. The experimental results showed a pH of 5.48 and a maximum salt content of 2.41g / 100g, well below the limit of 17g / 100g. Furthermore, microbiological indicators fully met the requirements of the group standard T / SZZL 002-2021 and the enterprise standard Q / NZM 0002S-2019.

[0103] Table 3 Measurement results of physical and chemical indicators of minced meat sauce

[0104] Table 3Determination results of physicochemical indexes of meat

[0105] foam sauce

[0106]

[0107]

[0108] Analysis of physical and chemical indicators of accelerated destruction experiment

[0109] Depend on Figure 6From part a, we can see that after 10 days of accelerated treatment, the water content of the minced meat sauce with the addition of ultrafine shiitake mushroom powder was significantly different from that of the control group. This may be attributed to the addition of ultrafine powder, which effectively improved the water holding capacity of the minced meat sauce. Its large specific surface area and good adsorption properties can bind water more tightly, thereby reducing water loss and increasing the water content of the minced meat sauce. However, there was no significant difference in the water content of the minced meat sauce of SG2, SG4 and SG6. This may be because the overall addition amount of shiitake mushroom powder was relatively small, and the effect on the water content of the minced meat sauce was limited. In addition, Figure 6 In part b, the addition of ultrafine powder to the minced meat sauce gradually reduced the oil release rate. This is closely related to the excellent oil retention of shiitake mushroom powder. The ultrafine powder not only tightly absorbs water but also effectively absorbs oil, thereby reducing the oil release rate. The experimental results show that compared to the control group, the oil release rate of SG6 was the lowest at 3.18%, a 27.36% decrease from the control group. This indicates that the addition of ultrafine powder to the minced meat sauce can significantly improve the quality of the minced meat sauce, preventing water and oil from separating and settling, thereby maintaining a more stable system.

[0110] Figure 6 In parts c and d, it can be clearly observed that the acid value and peroxide value of the minced meat sauce after accelerated treatment are significantly different from those of the control group. The acid value and peroxide value decrease with the decrease in the particle size of the added mushroom powder, and the acid value and peroxide value decrease from 0.19 mg / g and 3.71 g / 100 g (control group) to 0.13 mg / g and 2.67 g / 100 g (SG6 group), respectively. This shows that the addition of ultrafine mushroom powder significantly reduces the degree of oxidation. This may be because ultrafine grinding greatly breaks down the cell wall and cellulose structure, resulting in an increase in the dissolution of antioxidants such as polysaccharides and polyphenols, thereby delaying the oxidation of the minced meat sauce.

[0111] In summary, the addition of airflow ultrafine powder, under the premise of meeting the standards, not only improves the water holding performance and oil precipitation rate of the minced meat sauce, increases the viscosity, making it less likely to stratify and settle, but also effectively reduces its degree of oxidation, making the mushroom minced meat sauce system more stable.

[0112] This study applied airflow ultrafine grinding technology to process shiitake mushroom powder and compared it with coarse powder and 50-mesh fine powder. The effects of this technology on the physical and chemical properties of shiitake mushroom powder and its application in minced meat sauce were systematically explored. It was found that this technology could significantly reduce the particle size of shiitake mushroom powder to 4.36μm. This change not only increased the bulk density of shiitake mushroom powder to 0.55g / mL and the tap density to 0.86g / mL, but also significantly improved the color of shiitake mushroom powder (L value increased from 32.43 to 45.85) and the uniformity of the powder particles. In addition, the water-holding capacity and oil-holding capacity of shiitake mushroom powder treated with airflow ultrafine grinding increased from 2.28g / g and 1.11g / g to 3.39g / g and 1.45g / g, respectively (P<0.05), further verifying the effectiveness of this technology in improving the physical and chemical properties of shiitake mushroom powder. Adding this fine powder to minced meat sauce improves the sensory quality of the product, improves the water content and oil precipitation rate, reduces stratification and sedimentation, reduces the degree of oxidation, and extends the shelf life.

Claims

1. An airflow ultrafine grinding mushroom powder, characterized in that: The airflow ultrafine grinding mushroom powder is prepared by using an airflow ultrafine grinding method. In the airflow ultrafine grinding method, the airflow pressure is 0.1-1.0 MPa, the feeding speed is 5-15 g / min, the grinding time is 2-10 min, and the classification speed is 4000-8000 r / min.

2. The airflow ultrafine grinding of shiitake mushroom powder according to claim 1, wherein the airflow pressure in the airflow ultrafine grinding method is 0.6-0.8 MPa, the feed rate is 8-12 g / min, the grinding time is 2-8 min, and the classification speed is 5000-7000 r / min.

3. The airflow ultrafine grinding mushroom powder according to claim 2, wherein the airflow pressure in the airflow ultrafine grinding method is 0.8 MPa, the feed rate is 10 g / min, the grinding time is 4-6 min, and the classification speed is 6000 r / min.

4. The airflow ultrafine grinding shiitake mushroom powder according to any one of claims 1 to 3, wherein the raw material added in the airflow ultrafine grinding method is dried shiitake mushroom slices.

5. The airflow ultrafine grinding shiitake mushroom powder according to any one of claims 1 to 4, wherein the preparation process of the airflow ultrafine grinding shiitake mushroom powder further comprises a sieving step.

6. Use of the airflow ultrafine grinding mushroom powder according to any one of claims 1 to 5 in improving the quality of minced meat sauce.

7. The use according to claim 6, wherein the addition ratio of the airflow ultrafine grinding mushroom powder is 1%-30% of the total weight of the minced meat sauce.

8. The use according to claim 7, wherein the addition ratio of the airflow ultrafine grinding mushroom powder is 2%-10% of the total weight of the minced meat sauce.

9. The use according to claim 7, wherein the addition ratio of the airflow ultrafine grinding mushroom powder is 3%-7% of the total weight of the minced meat sauce.

10. The use according to any one of claims 6 to 9, wherein the method for preparing the minced meat sauce comprises: Heat oil in a pan, add onion, ginger and garlic, stir-fry until fragrant, and remove the residue; Pour in the broad bean paste and chili pepper and stir-fry; add the minced pork marinated in soy sauce and cooking wine and stir-fry; add the air flow ultrafine grinding mushroom powder and stir-fry; add pepper, thirteen spices, and salt and stir-fry; add water and sesame seeds.

11. The use according to claim 10, wherein the method for preparing the minced meat sauce comprises: Heat 100 parts by weight of oil in a pan, add 30 parts by weight of green onion, ginger and garlic, stir-fry until fragrant, and remove the residue; Pour in 30 parts by weight of broad bean paste and 15 parts by weight of chili pepper, stir-fry for 2 minutes, add 200 parts by weight of minced pork marinated with light soy sauce and cooking wine, and stir-fry for 5 minutes; add 25 parts by weight of airflow ultrafine grinding mushroom powder, stir-fry for 2 minutes; add 0.5 parts by weight of pepper powder, 0.5 parts by weight of thirteen spices, and 10 parts by weight of salt, stir-fry for 1 minute; finally, add 200 parts by weight of water, wait for 3 minutes, and add 3 parts by weight of sesame seeds.

Images