Abstract: To study softening mechanism and retaining crisp methods of Jew’s-ear canned food during the preservation, Qingchuan Jew’s-ear was selected as the main raw material. Firstly, Paraffin sections were applied to observe the changes of micro-structure during the softening process. Next, the contents of protein and polysaccharide of Jew’s-ear were assayed to analysis chemical changes during the softening process. Then, Jew’s-ears were respectively treated with sodium alginate, carrageenan, konjac glucomannan, gelatin, pectin and CaCl2 to choose the optimal ratios by assaying tensile strength and sensory evaluation. The results showed that the myceliums of Jew’s-ear become swelling, the distances during the myceliums become longer, and the myceliums at last ruptured. In the same time protein and polysaccharides in the Jew’s-ear dissolving softens Jew’s-ear entirely. Furthermore,CaCl2, sodium alginate. Carrageenan and pectin were confirmed to make Jew’s-ear crisper with the best ratio for retaining crisp as 0.5% sodium alginate, 0.6% CaCl2 and 0.5% Carrageenan.

Key words: Jew&rsquo, s-ear； soften； micro-structure； retaining crisp；