Abstract:In this study，the effects of different processing conditions（solid-liquid ratio and cooking time）on the physicochemical properties of dehydrated Tremella fuciformis（T. fuciformis）soup and rehydrated T. fuciformis soup were analyzed by differential scanning calorimeter（DSC），texture analysis，rheology，as well as determination of protein and polysaccharide content.The results show that the eutectic point of liquid soup decreased gradually with the increase in the solvent volume and cooking time，and the lowest value was-21.17 ℃.The hardness of T.fuciformis soup increased gradually with the increase in solid-liquid ratio and cooking time.When the mass ratio of material to liquid was 1∶10，the hardness and brittleness of instant T. fuciformis soup were 95.37 g and 69.50 g，respectively.The polysaccharide，soluble protein，and solid content were proven to be negatively correlated with viscosity. The rheological properties of the rehydrated T. fuciformis soup were closely related to the polysaccharide content in the soup. Higher polysaccharide content indicated more obvious shear behaviors of the rehydrated T. fuciformis soup and stronger network structure. Furthermore，thermoreversible properties were exhibited in all T.fuciformis soups.According to sensory evaluation scores，the optimal processing conditions for instant T.fuciformis soup were as follows：solid-liquid ratio of 1∶10 and cooking time of 60 min.