| Issue |
BIO Web Conf.
Volume 30, 2021
II International Symposium “Innovations in Life Sciences” (ILS 2020)
|
|
|---|---|---|
| Article Number | 01012 | |
| Number of page(s) | 5 | |
| Section | Innovations in Food Industry Technology | |
| DOI | https://doi.org/10.1051/bioconf/20213001012 | |
| Published online | 22 April 2021 | |
Theoretical and practical aspects of the production of powdered semi-finished product from cultivated mushrooms pleurotus ostreatus
Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, Belgorod, Russia
* Corresponding author: myachikova@bsu.edu.ru
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 45°С.
© The Authors, published by EDP Sciences, 2021
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