Theoretical and practical aspects of the production of powdered semi-finished product from cultivated mushrooms pleurotus ostreatus

Myachikova, N.; Remnev, A.; Boltenko, Yu.; Korotkyh, I.; Binkovskaya, O.; Zinoveva, I.

Theoretical and practical aspects of the production of powdered semi-finished product from cultivated mushrooms pleurotus ostreatus

Myachikova, N., Remnev, A., Boltenko, Yu., Korotkyh, I., Binkovskaya, O., Zinoveva, I.

Дата публикации: 2021

Дата публикации в реестре: 2021-08-05T15:57:44Z

Аннотация:

The substantiation of the technology of powdered semi-finished product from cultured mushrooms Pleurotus ostreatus is presented. The composition of volatile substances of fresh mushrooms Pleurotus ostreatus was studied. It was ascertained that these substances can bind by starch polysaccharides. The results of the conducted study showed that the best flavor-forming substances are preserved in the sample containing 8% of potato starch to the mass of mushrooms boiled in their own juice. Starch is recommended to insert in dry form at the temperature of mushrooms 45С

Ключевые слова:
food production, processing of mushrooms, powdered semi-finished product, cultivated mushrooms

Тип: Article