Abstract:

Single-factor design and response surface analysis were used to explore the effects of raw material moisture
content, rolling gap and number of rolling cycles on the comprehensive quality of Lentinus edodes stipe such as adsorption
capability, texture properties, spatial conformation and sensory quality. The results indicated that the adsorption capacity
of Lentinus edodes stipe containing 64% water rolled over twice with a rolling gap of 3.5 mm was 191.87% for compound
flavoring liquid, which was 69.1% higher than that of intact samples. In addition, the hardness and chewiness of Lentinus
edodes stipe were reduced by 34.7% and 44.7%, respectively, and sensory evaluation score was increased by 6.8% after this
treatment. The scanning electron micrograph of the rolled Lentinus edodes stipe showed more loose texture with a hollow
network structure, suggesting that rolling-over is effective in enhancing the holding capacity of Lentinus edodes stipe for flavor
compounds and thus improving the overall quality.