Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components

In order to improve the flavor and nutritional value of stir-fried rice, this study used Agaricus bisporus powder and indica rice powder as raw materials, and obtained Agaricus bisporus stir-fried rice by extrusion granulation and frying. Response surface methodology was used to optimize the technological formula, and then the nutritional components and flavor components were analyzed. The results showed that the best formula of stir-fried rice with Agaricus bisporus was as follows: The frying temperature 170 ℃, the frying time 79 s, and the addition of Agaricus bisporus powder 5.90%. On this basis, the comprehensive score of Agaricus bisporus stir-fried rice was 86.80±0.47, which was close to the theoretical prediction. The nutritional results showed that compared with the blank stir-fried rice, the total starch content of the stir-fried rice with Agaricus bisporus decreased significantly (P