| Pleurotus ostreatus is under the Basidiomycota Aga Pleurotus ostreatus (scientific name:Pleurotus ostreatus) belongs to Basidiomycota, Agaricales, Pleurotaceae is a fairly common edible fungi. Oyster Mushroom is high in nutrients, including17.50%-37.82%of protein,26.30%-44.40%of sugar, and a variety of trace elements and vitamins; moreover, it is rich in dietary fiber. Li Hanzhuang reported that dietary fiber can improve the body’s immune ability and the ecological regulation function, it also can prevent high blood pressure, lower cholesterol levels, soften blood vessel, slower the aging process, and prevent the Alzheimer’s disease(AD), strengthen the function of myocardium, promote the early rehabilitation of cancers and prevent of postoperative metastasis. Besides, it has effect on many difficult illness such as diabetes, blood clots, liver and kidney disease, stomach disease, allergic disease, skin disease, hemorrhoids, pimples and so on.1.This experiment adopted the method of hot water extraction to isolate Water-soluble polysaccharide and optimized extraction conditions by orthogonal design, the conditions were extracting temperature time and the ratio of solid to liquid. The response values were the polysaccharide contents of extract. The results showed that the optimal extracting temperature was90℃,the extracting time was15minutes, and the ratio of solid to liquid was1:20, under this condition, the highest rate of extraction (counted by the dry weight of oyster) was2.065%.2.Microwave drying technology for yield of Pleurotus ostreatus residue powder was studied. And single factor experiment was taken to determine the best drying time and microwave power. Finally, the optimal technological conditions were determined as follow:taking the microwave power for400W and drying time for90min, the water content of the Pleurotus ostreatus powder was about20%. After shattered the powder and dried it again, the final moisture content was3%.3. Microwave drying technology for pleurotus ostreatus polysaccharides extract was studied. And the drying technology parameters were optimized. Both microwave drying time and the product yield were selected as optimization indexes. The product yield reached90.94%, when vacuum degree was taken for0.09MPa, microwave power was500W, the addition amount of maltodextrin was of3%and drying time was65min.4. Physicochemical properties of Pleurotus Ostreatus Powder were studied. The nutritional value and the physical properties of Slag Powder are determined, and the foundation is layed for further processing and utilization. Compared to fresh mushroom, the pre-processed Pleurotus Ostreatus Crystal Powder is rich in polysaccharide, its content was13.09±2.37g/100g, and the concentration was greatly improved, which is suitable as a base material of Pleurotus Ostreatus solid beverage, health food and other products, and it can also be processed into various mushroom health food.5. The extrusion properties of Pleurotus Ostreatus Slag Powder was studied. Though the content of dietary fiber is high in the mushroom residue powder, the deficiency of starch which is essential for extrusion, so the mushroom mixed with corn powder was puffed with DS32extrusion machine. The result showed that, when the content of corn powder is10%-15%in Pleurotus Ostreatus Crystal Powder, extrusion can be carried out smoothly. The moisture content is19%, the screw speed is26.9Hz, the temperature of Ⅱ area is118℃, the temperature of Ⅲ area is143℃, and puffing degree is4.061. The taste of Pleurotus Ostreatus Slag Powder was greatly improved after extrusion puffed.In total, the preliminary results of Pleurotus ostreatus powder and mushroom residue powder puffed products were obtained, the study provided a new method for the product development and rational utilization of Pleurotus ostreatus. |
PDF Full Text Request