The Oligomerization Of Lentinula Edodes Handle Fiber And The Development Of Product

Lentinula edodes is a fungus luxury food and medicine, is the world’s second-largest ediblefungus, is one of the specialty edible fungus in China. Our annual production of about100million tons of mushrooms, lentinula edodes handle accounting for about20%of the totalweight to25%, however, lentinula edodes handle rough texture, chewiness poor, mostlyabandoned treatment. Studies showed that lentinula edodes handle nutrients and the basicapproach, which is much higher than the dietary fiber content of lentinula edodes. But mostlyinsoluble dietary fiber is not easily absorbed polysaccharides. Physiological activity ofpolysaccharide and its degree of polymerization and the relative molecular mass, molecularweight is more than thousands of polysaccharide, its biological activity is low, even nophysiological activity. So without any processing lentinula edodes handle fiber physiologicalactivity is low, the health care effect is not obvious to people.This experiment aims at the oligomerization of lentinula edodes handle fiber wasconducted through the single-screw extrusion, to improve the content of soluble dietary fiber,and using the modified lentinula edodes handle preparation of high-quality dietary fiberlentinula edodes rice. By improving twice extrusion lentinula edodes handle taste, and apply itto the food industry, not only rational use of resources, to extend the industrial chain of lentinulaedodes, but also improve economic efficiency, to achieve high-value by-product utilization. Themain research results are as follows:1. The oligomerization of lentinula edodes handle fiber was conducted through thesingle-screw extrusion. Then viscosity method was used to measure the degree ofpolymerization (DP) and molecular weight (MT), using response surface method,withpolymerization degree as the response value, investigated the extrusion temperature, particlesize, liquid to solid ratio effect on oligomerization. Experimental results showed that when theextrusion temperature162℃, particle size of the fiber powder0.147mm(100mesh), the ratio ofliquid to solid1.43：1oligomerization effect was best. In this conditions, the DP of the lentinulaedodes handle fiber droped from1278to202, and its MT reduced from207054Da to32742Da.Sequence of factors influencing soluble dietary fiber content was the ratio of liquid to solid﹥extrusion temperature﹥particle size.2. By studying the lentinula edodes handle fiber before and after extrusion property: the holding water power of lentinula edodes handle fiber was7.05g/g, the expansive power was6.46mL/g,and the holding oil power was1.92g/g. The holding water power of lentinula edodeshandle fiber after extrusion was8.32g/g, the expansive power was8.98mL/g and the holding oilpower was3.75g/g. The molecular weight of lentinula edodes handle fiber extruded by single-screw decreased from207054to32742.The matter properties of lentinula edodes handle fiberafter extrusion was better than those of lentinula edodes handle fiber before extrusion,3. By lentinula edodes handle fiber microstructure was observed, indicating that thestructure of the fiber extrusion front lentinula edodes handle fiber closer, than the smoothsurface, after extrusion lentinula edodes handle fiber porous fibrous structure, wrinkled, surfacearea increased, suggesting its beneficial water infiltration, increase its water capacity constraints,and thus out of oligomerization lentinula edodes handle fiber holding capacity, swelling powerand the force holding the oil have a more significant improvement.4. Lentinula edodes handle fiber functional groups on the fiber infrared spectroscopyresults showed lentinula edodes handle fibers having a hydroxyl, aldehyde and othercarbohydrate characteristic absorption peaks. No damage to the extrusion process ofoligomerization molecular structure and chemical composition of the fibers still contain reactivegroups to improve the water holding capacity, liposuction force, the expansion force of dietaryfiber has an important role.5. By responsing surface analysis for high-quality dietary fiber rice extrusion productionprocess optimization, the results indicate that the primary and secondary effects of mushroomrice boiling resistance period of the order of secondary extrusion temperature> firstly extrusiontemperature> addition water content> mixed material size. Best extrusion process is the firstextrusion temperature141℃, the second extrusion temperature112℃, addition of23.55%water, particle size of100mesh, in this condition extrusion production of lentinus edodes riceresistance to cook best, and has rich nutrition and good taste.