An innovative structured fruit (SF) product made from litchi juice, king oyster mushroom (Pleurotus eryngii) and gellan gum: Nutritional, textural, sensorial properties

Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics

Blanching is a critical step in the processing of Tremella fuciformis (T. fuciformis). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and moisture migration characteristics of T. fuciformis were investigated. The results showed that the T. fuciformis blanched by ULTB (70 °C, 2 min, 40 kHz, 300 W) had the best quality, including a brighter appearance, superior texture, and good sensory features, with a polysaccharide content of 3.90 ± 0.02%. The moisture migration characteristics of T. fuciformis after blanching exhibited four peaks, displayed strong and weak chemically bound water, immobilized water, and free water, whereas ULTB had a weak effect on the freedom of water in T. fuciformis. The study will provide the foundation for the factory processing of T. fuciformis.

Effects of Different Bud Thinning Methods on Nutritional Quality and Antioxidant Activities of Fruiting Bodies of Pleurotus eryngii

The cultivation of Pleurotus eryngii was studied by different methods, such as puncturing and fixed-point mushroom production, shading treatment at the top of the bag, and pulling the top of the bag. The agronomic characters, yield, nutritional components, and antioxidant activities in vitro of fruiting bodies of P. eryngii were determined. The results showed that the number of buds in the perforated treatment was less than that in the production method of traditional fruiting bodies to a certain extent. When a circular hole with a diameter of 1.5 cm was drilled in the perforated treatment, the number of buds was 5, which was less than that in the control group. The efficiency of artificial removal of buds was significantly higher than that of the control group, but the harvesting date was longer than that of other methods. The number of buds in shading treatment and bag opening treatment was significantly less than that in the control group, which could effectively control the number of buds and reduce the cost of manpower and material resources. In terms of nutritional components, the A3 treatment group with a hole diameter of 1.0 cm and a quantity of one had the highest crude protein content of 151.34 g, and a significant difference was observed in crude fiber content compared with other treatments. The extraction rate of B5 crude polysaccharide was the highest, and the extraction rate was 12.90%. The antioxidant activities in vitro increased with the increase of crude polysaccharide concentration. Using A3 treatment to cultivate fruiting bodies is conducive to meeting people's requirements for improving quality of life.