Preparation Of Compound Products Of Cordyceps Militaris Mycelium And Milk

[Objective] In order to improve the comprehensive utilization value of Cordycepsmilitaris and extend its industrial chain, we developed the two kinds of new milk products(Cordycepsmilitaris lactobacillus beverage and Cordycepsmilitaris stirred yoghurt) in this experiment.[Methods] (1) In the experiment, we used the Cordycepsmilitaris mycelium and milk as raw materials,Cordycepsmilitaris myceliumconcentrated liquid (the solids content was 5%), fermented yogurt, sugar and stabilizer as the factors, the sensory evaluation, centrifugal stratified rate and precipitation amounts as thestudy indexes to develop the optimal formulation of Cordycepsmilitaris myceliumlactobacillus beverage by the response surface analysis when the fermentation temperature was 42?, the fermentation time was 4 h, the homogeneous temperature was 70? and the pressure was 20MPa.The polysaccharide content, protein and fat were also determined and the volatile compounds were analyzed by HS-SPME and GC-MS.(2) Using the Cordycepsmilitaris mycelium and fresh milk as the main raw materials, Cordycepsmilitaris myceliumconcentrated liquid (the solids content was 5%), milk and stabilizer as the factors, the centrifugal sedimentation rate, viscosity and syneresis rate as the indexes, we studied the optimal formulation of Cordycepsmilitaris mycelium stirred yoghurt by the response surface analysis when inoculation was 3%, fermentation temperature was 42?, the fermentation time was 4 h, the homogeneous temperature was 70? and the pressure was 20MPa. The polysaccharide content, protein and fat were determined, and the volatile compounds were analyzed by HS-SPME and GC-MS.[Results] (1) The optimal formulation of Cordycepsmilitaris myceliumlactobacillus beverage was fermented yogurt 32.74%, Cordycepsmilitaris mycelium concentrated liquid10.60%, sugar 7.23%, CMC-Na 0.34. The fat, protein, carbohydrate and polysaccharideof Cordycepsmilitaris myceliumlactobacillus beverage were 1.520%,1.210%,0.650% and 0.329%. There were 18 kinds of volatile compounds, including 3 kinds of acids and ketones,3 alcohols,4 esters,4 substances, and each 1 kind of aldehyde, amine, phenolic compounds, sulfides.(2) The optimal formulation of Cordycepsmilitaris stirred yoghurt was Cordycepsmilitaris mycelium concentrated liquid 20%, fresh milk 80%, sugar 8%, CMC-Na 0.01%, sodium alginate 0.1%. The fat, protein, carbohydrate and polysaccharideof Cordycepsmilitaris myceliumstirring yoghurtwererespectively 1.520%,1.210%,0.650% and 0.329%. There were 15 kinds of volatile compounds, including 3 kinds of acids and ketones,3 alcohols,3 esters,2 kinds of substances, and each 1 kind of aldehyde, amine, phenolic compounds, sulfides.[Conclusions] In this study, the two kinds of Cordycepsmilitaris mycelium and milk composite products were developed which could provide the technical supports for enterprises.