Abstract:

Shiitake soup was made from shiitake mushrooms and porcine bone by cooking in boiling water. The processing procedure of shiitake soup was optimized by investigating the effects of cooking temperature, length of cooking time, solid-toliquid ratio and particle size of porcine bone powder on the dissolution ratios of solids and proteins using single factor and orthogonal array design methods. The optimum processing conditions were obtained as follows: cooking temperature 120 ℃ length of cooking time 30 min, solid-to-liquid ratio 1:70, and particle size of porcine bone powder less than 60 mesh. Under such conditions, the dissolution ratios of solids and proteins was 44.55% and 40.56% respectively.

Key words: shiitake soup, dissolution ratio of solids, dissolution ratio of proteins