Research And Development Of Low-sugar Pumpkin Powder With ARA-rich

To study the effects of pumpkin juices by fungi,eleven different edible fungi were cultured in10different pumpkin juice media.There sults showed that all kinds of the pumpkin juice could besuit able natural nutrient cultures for the edible fungi.Three types of edible fungi and3differentpumpkin juices were used for further analysis to optimize conditions of submerged fermentationexperiments.Based on the experiments,the optimu m techniques of drying and preparing powderand the approaches of concentrating ferment cultures were selected.Or thogonal test indicat edthatthere were no signi ficant difference sinmet abolism and utilization of3types of edible fungiinpumpkin juice.The optimal ferment conditions were:(1)20%of solidity consistence pumpkinjuice;(2) ferment temperature23℃;(3) ventilationrate1/1.5and (4) edible fungi with110r/min.After72h of fermentation,liquid was concentrated to solidity content (25%) followed byspraying and dring completely under the condition so fair-inlet temperature135℃,air-outlettemperature75℃,nozzle pressure2.5kg/cm2, respectively. The product showedfaintscent,yellow-white,no toxic. The total amino acid was promoted by2.33times compared withnormal powder and water content was reduced to11.0%.The size of powder fineness was of100～120sieve meshes and sugar content was lower than1.0%(g/g) as well.The nutrient effectssuch as reduction of the blood glucose and prerention from rising of bloodglucose on the diabeticmice were also manifested.we described the process of ARA oil and ARA powder added in compound pumpkin powder,this paper mainly discussed which caused the changes during adding ARA compound pumpkinpowder.Using wet slacking and dry mixing processing technology to add ARA into pumpkinpowder,the average recovery of ARA were94.0%and96.9%separately,and the wastage wassmall.The effects of the two technologies on sensory properties,solubility and POV of compoundpumpkin powder were both feasible and trusting,while the dry mixing technology had advantageof reducing the wastage of ARA.Pumpkin powder on alloxan diabetic mice, fasting blood sugar value analysis, the controlgroup has always been to maintain a higher level of fasting blood glucose values, modelmanufactured blood glucose values and experimental final blood glucose levels were25.7±5.7/16.4±9.19mmol/L and30.9±6.5/11.9±9.5mmol/L, than the manufacture of experimentalpost-experimental model no significant difference. Experimental group after the model of bloodglucose values and experimental post-glucose value of21.1±4.2mmol/L,12.6±5.5mmol/L,the experimental post-glucose values decreased significantly, after the model compare verysignificant with the sexual significance of P <0.01difference very significant significance P <0.01,significantly lower than the control group. The analysis showed that mushroom fermentedpumpkin powder with a significant reduction in diabetic mice, fasting plasma glucose effect.