The Research Of Compound Fermented Flavoring In Agrocybe Cylindracea

The compound seasoning of functionality is called the third-generation compound seasoning by the people. The compound seasoning's nutrition is very rich. The content of every nutrition is high. Many materials can also decompose and synthesize into new nourishing substance. The compound seasoning includes many kinds of amino acid. The eight kinds of necessary amino acid which people can't synthesize by themselves are very rich. It also includes massive saccharide and the Vitamin. Some materials also have the function of hairdressing, health care, treating an illness and so on.On soybean and flour as the main materials, the bean sauce ferments through the microorganism into a one-and-a-half flow seasoning which is easily digested. Its nutrition is rich, includes many biological activity ingredients like soybean isoflavone, the soybean soap glucoside, the soybean multi-peptides and so on.The nutrition of the Agrocybe cylindracea is rich. In addition to nutritious, high-protein, low-fat, and other characteristics, the category of amino acid in the protein is also quite complete. It also has the delicious taste characteristic.This topic will use the highly effective enzymolysis technology to carry on the decomposition on the Agrocybe cylindracea, so that delicious taste material and the functional material release. And then spray drying the hydrolysate fluid, carrying on the optimization on the bean sauce ferment conditions, finally mixing the spray drying product with the bean sauce in proportion. Then we get a more delicious compound seasoning.In the experiment we use two enzymes to hydrolyze the Agrocybe cylindracea, to make the Agrocybe cylindracea's wall broken-down. The delicious taste material and the nutrients will release. We determined the best hydrolyzable conditions: radio of celluclase to papain(0.15%)1:1, temperature 60℃, pH6.0 for 240minutes.We optimized the fermentation in the marinate time of soya, braising-time of soya, making-time of raw starter, former ferment time and so on. Finally we make the best ferment conditions, the content ofα-amino nitrogen was 0.72g/100g. We add a kind of Bacillus subtillis in the raw starter with the result of includingα-amino nitrogen 0.82g/100g.Finally, to optimize the good bean sauce and the Agrocybe cylindracea according to a certain proportion, make the compound seasoning satisfy the majority of person's request, and determine its oxidation resistance from the clearance rate of DPPH and the vigor of the SOD hyperoxide mutase.