Quality characteristics of centrifuged broth from blanched Pleurotus eryngii and its application as instant drink

摘要

Pleurotus eryngii (king oyster mushroom) has better pleasant aroma and culinary qualities, and it isrnalso processed into different foods and snacks in Taiwan. The centrifuged broth obtained from thernprocessing is usually discarded. Accordingly, the research was designed to analyze the compositionrnof centrifuged broths from various grades of fruiting bodies and further to make instant drink fromrncentrifuged broth with indigestible dextrin Fibersol-2 as the carrier. The centrifuged broth recoveredrnconsisted of 54.2–62.8% of the total weight of blanched mushrooms. The solids of therncentrifuged broth contained free amino acids (15.20–34.23%), 5'-nucleotides (7.44–9.71%) andrnsugars and polyols (33.55–34.97%) and substantial amounts of ergothioneine (5.49–9.90%) andrnγ-aminobutyric acid (1.23–6.90%). Instant drinks SD13-40 and SD15-40 were rated the highest inrncolor (6.3), flavor (5.7), and overall preferences (5.7–6.0) using a 7-point hedonic scale. Overall, therncentrifuged broth could be developed as a functional food in the form of drink.