Resumen de Obtainment of natural concentrate of the aroma and taste of shiitake mushroom (Lentinula edodes Sing.)
A.M. da C. Rodrigues, L. C Cabral, C. M. Rezends, J. G. Jardine
The objective of this work was to develop the tech-nology to obtain a natural concentrate of the aroma and taste of shiitake mushroom using reverse osmosis teclinology. Aroma and taste from shiitake mushroom was gotten in a continuous counter-current extraction using water as an extractor. The extract was purified in ultrafiltration process and followed by concentration. The concentration process was realized using the DDS pilot unit LAB UNIT M-20 Module with 0,72 m' of pernication area The membrane of composite filin HR95pp was tested (rejection 95% to NaCI), in a transmeiribranc pressure of 40 bar. During the process the permeate was collected contirmously and the re-tentate recirculated to, the feed tank. This process pro-duced a final concentrate of 10'Brix, from an extract of I,I'Brix. The final concentrate had a characteristic and strong aroma and taste, presented by a great acc-ptability in acceptance test. The results confirm that it is possible to concentrate natural aroma and taste of shiitake inushroom using reverse osmosis process
