Effect of Blanching Frequency on Physicochemical Properties of Blanch Water of <em>Pleurotus eryngii</em>

Abstract

Blanching treatment is an important operation for most mushroom processing. Reutilizing the blanch water can avoid environmental pollution and reduce the waste of resources because some nutrients are dissolved into the water during blanching. The effect of blanching frequency on the contents of polysaccharide, soluble protein and soluble solids, conductivity and browning degree of blanch water of Pleurotus eryngii was investigated. The result showed that the contents of polysaccharide, soluble protein and soluble solids, the conductivity and browning degree of blanch water of P. eryngii increased gradually with the enhancement of blanching frequency. Furthermore, the increase rates of polysaccharide, soluble protein, soluble solids and conductivity were high from the first to the forth blanching and then the improvement became gently after the fifth blanching. This indicated the optimal blanching frequency was four times for recycling blanch water at the conditions of 1 cm thickness of mushroom slice and 1/2 ratio of mushroom to water. This study provides an useful basis for utilizing the blanch water of P. eryngii in a rational way.

Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment

“…Vacuum frying led to a decrease in the contents of reducing sugar, protein and moisture and an increase in fat content, which was attributed to the loss of water – soluble during blanching process and fat-soluble nutrients during the vacuum frying process. This result was confirmed by Lu et al, who found that there existed many nutrients, such as polysaccharides, soluble proteins, and soluble solids in the blanching water of P. eryngii ( 40 ). Furthermore, vacuum frying process resulted in increased oil content and loss of fat-soluble nutrients in samples ( 41 ).…”