Tremella Functional Food Production Technology And Biological Activity Research

Tremella is a famous medicinal and edible mushroom, very popular and nutritious, but also has enhanced immunity, lowered blood sugar, lowered blood pressure and anti-oxidation effects, but the process is very tedious, wasted of time, in the form of a single and difficult to adapt consumer demand. Therefore, tremella was as raw material to develop instant, convenient and quick fungus functional foods, tremella polysaccharide(the main active ingredient of tremella) obtained from tremella by the extraction, separation and purification, has been carried out biological activity tests. The main research results:⑴Tremella was as the main raw material, after soaking, trim, boiling, solid-liquid separation, leaf dring, liquid vacuum packaging, sterilization and other processes to preparate binaural soup instant food soup. By soaking process optimization of the raw material, boiling process optimization and drying process optimization of leaf, sensory indicators, physical and chemical indicators and microbial indicators were as the evaluation criteria, determined the optimal parameters: 100 times water soaking raw 3h at room temperature, 65 times water and 6.5% sugar, boiling 3h, leaf vacuum freeze-drying.⑵Tremella polysaccharide was as the main raw material from tremella by the hot water extraction, ethanol precipitation and vacuum freeze-drying, prepared tremella chewable tablets by wet granulation, and analyzed the main factors affecting sensory quality of chewable tablets by single factor and orthogonal experiments, determined the optimum the optimal parameters: the optimal ratio of raw materials(tremella polysaccharide: whole milk powder = 3: 1), 20% sucrose, 20% mannitol, 20% xylitol, 1.0% citric acid, 30% ethanol as a wetting agent made of soft material, wet granulation, 60℃ electric blast drying 2h, 1% magnesium stearate as a lubricant, single punch tablet.⑶Tremella was as the main raw material, after boiling, draining, drying, grinding, sifting, adding accessories mixing, adding composite stabilizer and promoting solvent mixing, sterilization and other processes to preparate tremella extruded snacks. By optimizing the pretreatment of raw materials, orthogonal optimization of ratio of raw materials, composite stabilizer and optimizing the solubility, sensory indicators and brewing performance indicators were as the evaluation criteria, determined the optimal parameters: tremella size 120 mesh standard sieve, ratio of raw materials(tremella powder: whole milk powder: white sugar = 6:2:11), composite stabilizer(gum arabic 0.1%, CMC-Na0.4%, xanthan gum0.3% and carrageenan 0.3%), 2% β- cyclodextrin as chaotropes.⑷Tremella was as the main raw material, after the hot water extraction, sevage law except protein, ethanol precipitation, dialysis and vacuum freeze drying to preparate tremella polysaccharide as the test. Diabetic mice was established by Intraperitoneal injection of freshly prepared alloxan(180mg/kg), metformin was as positive control, explored tremella polysaccharide affect of their blood sugar, learning and memory ability and tolerance by observing changes in blood sugar, Morris water maze and tolerance changes. The results show that tremella polysaccharides can reduce the alloxan-induced diabetic mice blood glucose, but also improve their learning and memory capabilities, while also improve its tolerance abnormal to a certain extent.