The Development Of Cordyceps Militaris Mycelium Instant Powder

In order to extend cordyceps militaris industry chain, improve its added value, this experiment is mainly to develop cordyceps militaris mycelium instant powder, provide theoretical basis for the development and production for the enterprise. The results of the study are as follows:1. The nutritional components of cordyceps militaris mycelium was determined, the results showed that the content of moisture, ash, protein, fat, the content of total sugar was 5.73%,2.54%,3.82%,7.12%,3.82% respectively.2. Using HS SPME/GC-MS to analysis of volatile components in cordyceps militaris mycelium. We identified that there were 17 kinds of volatile compounds in the cordyceps militaris mycelium powder which included 8 kinds of aldehyde substances,2 species of hydrocarbons,2 kinds of alcohols, two types of ester substances,1 sort of furan and 1 kind of phenol. The peak area of Aldehyde material was 29.15%, and they were the main flavoring substances in cordyceps militaris mycelium, The contribution of Aldehyde material to the cordyceps militaris mycelium flavor was biggest due to its low flavor threshold.3. Through the sensory evaluation standard, the optimum formula of cordyceps militaris mycelium instant powder materials is Maltodextrin 25%, beta cricoid dextrin 2.9%, glycerol monostearate 0.35%, sucrose fatty acid ester 0.6%, sodium carboxymethyl cellulose 0.15%.4. The content of nutritional components of Cordyceps militaris mycelium instant powder, including moisture, ash, protein, fat and total sugar are:5.34%、2.36%、3.27%、6.59%、65.46%5. There is 13 kinds of volatile compounds were identified in Cordyceps militaris mycelium instant powder, in which including 7 kinds of aldehyde substances,1 kind of alkene substances, and ketones, esters, furan, benzene and phenol each one. Aldehyde material of peak area of 17.21%.