Process Optimization On The Extraction Of White Auricularia Polysaccharide And Preparation Of Anti-Fatigue Beverage Of White Auricularia

White Auricularia is a rare fungus recently cultivated in China, which contains a wealth of plant polysaccharides, protein, fat and a variety of amino acids human body needs. As a new variety, this food is still in the stage of dissemination, therefore, further research on its nature and pioneering study on producing it are urgently required.In this study, the White Auricularia as raw, we used high-pressure cooking technology to extract White Auricularia, White Auricularia was processed into edible fungus with anti-fatigue function jade fungus milk drink according to a certain process. This nutrient-rich beverage that combined milk and White Auricularia in the nutritional and functional. The White Auricularia milk beverage processed under such conditons was of stable organization, rich nutrition, and pure flavor, unique flavor, contains a certain level of market unique. The main results of this research are as follows:1. After using high-pressure cooking technology to extract White Auricularia, on the basis of single-factor experiments, the orthogonal test was used for the optimization process,take the extraction rate of assessment indicators to study the effect of different conditions for fungus polysaccharide extraction rate. The results showed that: when a high pressure time 65 min, pressure 0.10 MPa, liquid ratio 90:1, particle size 0.175 mm, White Auricularia extraction rate(28.46±0.12) %.2. The optimized high-pressure cooking technology was used to extract crude polysaccharides from the fungus powder, and then White Auricularia polysaccharides was acquired by ethanol alcohol precipitation and Sevage protein Removal method. The struetrue of components were analysed by infra-red speetrometry, the results showd that White Auricularia polysaccharides was furanose. Analysed by high Performance liquid chromatograPhy,The results show that the water-soluble content being monosaccharides: fucose 8.01%, mannitol 38.56%, glucose,12.73%; Analysed by gel Permeation chromatography the mean molecular weight was 8.64x105 u, and Mn was 4.64x105 u. White Auricularia in the relevant field experiments or industrial research laid the foundation for the theory and provide some degree of data reference.3. The White Auricularia was processed through high-pressure and steam-cooking was used in the production of the milk beverage. The best formula of White Auricularia milk beverage was screened out through orthogonal test, and the score of the stability and sensory quality were considered as index. The results indicated that after high pressure cooking, the hardness, elasticity, cohesiveness, gumminess of the White Auricularia were decreased, the chewiness was increased. The optimum formula of White Auricularia milk beverage was 40.0% of White Auricularia pulp stock by high-pressure cooking, 4.0% of powder, 0.1% of citric acid, 6.0% of soft sugar, and 0.1% of compound stabilizer, respectively. The White Auricularia milk beverage processed under such conditons was of stable organization, rich nutrition, and pure flavor.4. Functional experiment results showed that the White Auricularia beverage and White Auricularia Polysaccharide prolonged significantly the swimming time in normal pressure. So this product had anti-fatigue effect.