Process Optimization and Flavor Composition Analysis of Extruded Lentinus edodes Stir-fried Rice

In order to improve the nutritional value of traditional fried rice and improve its flavor components, this study took indica rice flour as raw material, added an appropriate proportion of Lentinus edodes powder, squeezed the rice by extruding and granulating Lentinus edodes, and then obtained instant extruded Lentinus edodes stir-fried rice after stir-frying treatment. A response surface methodology was used to optimize the best process of extruded Lentinus edodes stir-fried rice, followed by an analysis of its nutritional and flavour components, to provide a reference for the development and production of recombinant stir-fried rice. The results showed that the optimal process conditions for extruded Lentinus edodes stir-fried rice were: the amount of Lentinus edodes powder 5.60%, the stir-frying temperature 225 ℃, the frying time 60 s. Under the optimized conditions, the comprehensive score of extruded Lentinus edodes stir-fried rice was 80.62±0.55, closed to the theoretical predicted value. The results of the basic nutrient composition showed an increase significantly in total dietary fibre content and fat content and a decrease significantly in total starch content (P