Abstract
Conventional mechanical method and mechanical method combined with vacuum freeze-drying technology were used to make the ultra-fine powders of edible fungus (Auricularia auricular). The content of basic nutrients, amino acid, micro structure and their properties of raw edible fungus and the edible fungus powders obtained with the two methods were analyzed and compared. The granularity size and micro-structure of the pulverized samples were analyzed by SEM and TEM technology. The average granularity size of the edible fungus powder obtained with mechanical method was 1–5 μm, while that obtained with mechanical method combined with vacuum freeze-drying process was 0.5–1 μm. The ultra-fine powders of edible fungus obtained with the two methods had better water recovery capability and quality, and their preserving time was longer than that of raw edible fungus. All the properties of the ultra-fine powders of edible fungus obtained with the vacuum freeze-drying technology were evidently superior to that of the conventional mechanical method.
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