Abstract: This work reports on the production of Lentinus edodes powder to be used as ingredient of seasonings by blasting extrusion processing. The processing conditions were optimized using a combination of one-factor-at-a-time and orthogonal array design methods. Physiochemical properties of Lentinus edodes powder were evaluated and compared before and after blasting extrusion and we also determined the conditions and scope of application of Lentinus edodes powder and its nutritional changes. The optimal processing parameters that provided the highest total content of inosinic acid (IMP) and guanylic acid (GMP) were determined as follows: moisture content of raw material 50%, temperature 150 ℃, and mold hole diameter 3 mm. Fat content of Lentinus edodes powder was decreased after extrusion. In addition, the extruded Lentinus edodes powder had stable thermal properties, its surface became more smooth and compact, and its micromeritic properties were improved without significant changes in active groups. The extruded Lentinus edodes powder could be used as an ingredient of seasonings or functional food additive in food industry.

Key words: blasting extrusion processing, Lentinus edodes powder, seasoning, processing technique, physicochemical properties