| Cordyceps militaris is a kind of food (medicine) dual-use fungi, which has high development and utilization value. It is a good substitute for Cordyceps sinensis. However, shortage of resources, long production cycle, degradation of bacteria frequently and high production costs and so on, these problems have hindered the research and development of Cordyceps militaris products. Cordyceps militaris BYB-08 is a excellent strains with stable genetic traits and high yield cordycepin. A systematic research on the solid-state fermentation of oats was carried on in this paper. Fermentative fungal substance's food development was sdutied on and a oatmeal food was developed in order to improve its product development and application value. The main research results were as follows:1. From five kinds of agricultural products rice, wheat, corn, oats and millet screened for Cordyceps militaris BYB-08 strains fermentation's matrix, Cordyceps militaris BYB-08 strains in oats growth better. Orthogonal experiment was carried on the basis of the single-factor experiments. Using the content of cordycepin as evaluating indicator, and after analysis to the results of experiments, got the optimal condition for the solid state fermentation:temperature 24℃-26℃, the content of liquid stratin 13%, the culture time 20 d-24 d. In superior condition, the content of cordycepin could be stable reached more than 0.50%.2. To analysis the efficient composite and antioxidant activity of mycoplasma: soluble sugar, reducing sugar, protein content and mycoplasma overall antioxidant activity changes were related with the content of cordycepin positively, and the pH changes in mycoplasma were related with the content of cordycepin negatively. Among them, the content of cordycepin were very significant positive related with soluble sugar (r=0.803), with methanol extracts free radicals ability significant positive related (r= 0.655).3. Mycoplasma was dried in 55℃at least 18h, then smashing into the 120 mesh, got the mycoplasma powder which had delicate taste and attractive color, high water absorption capacity and good oil absorption capacity. Compared with fermentation before and analyzed the nutrients of mycoplasma powder, the content of crude fat and starch reduced 10.11% and 38.41% respectively. Crude protein, soluble sugar and reducing sugar increased 18.6%,5.17%,141.09% respectively. Ash content changed not significantly.4. The silty features of mycoplasma powder and wheat flour mixed with different ratio were studied comparing with wheat flour. The results showed that with the inereasing of the content of mycoplasma powder, the silty features absorption of mixed flour changed greatly. When added 10% to 15% mycoplasma powder, mixed powder could be made of traditional Chinese food steamed bread or noodles. Adding green quality improver wheat gluten and sodium alginate to mixed powder, had improved the quality of noodles and steamed bread, gluten contributed's function more than sodium alginate's. The addition of wheat gluten is 2% to 4% and the addition of alginate is should not exceed 0.3%.5. Militaris oatmeal recipe was Fermented quality powder: flour: baking powder= 20:80:0.5. Technology conditions:cooked about 30 min, then first drying:firstly hot air convection dried at 120℃about 15 min. Secondary drying:high-low alternated electric oven about 2 min. The ratio of dry materials mixed:milk 20%, sucrose30%, creamer 5%. With boiling water the half of oatmeal could be suspended, it had Cordyceps militaris's special flavor and milk flavor, color golden yellow and tasted soft.The above results have suggested that it is feasible to use of agricultural products as matrix to dedevelop Cordyceps fermentation product, the quality of the fermentative fungal substance used in food processing which is a effective way to sovle the difficult of product development. |
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