Study On The Process And Antioxidant Activity Of The Tartary Buckwheat Oat Milk Strengthened By Pleurotus Eryngii Polysaccharide

Pleurotus eryngii,as a kind of rare edible mushrooms,is edible and medicinal,tartary buckwheat and oat are belong to coarse cereals.In this paper,the polysaccharide content of dry-cure pleurotus eryngii sporocarp flour,which was principal raw material,was extracted.The polysaccharide was added into the tartary buckwheat oats milk which was prepared after gelatinization,liquefaction and saccharification,using tartary buckwheat and oat flour.This product process studied systematically using scientific methods,which provide theoretical basis for the development of new products,is the main research content.1.The polysaccharide of pleurotus eryngii sporocarp was extracted by the method of hot water extraction from pleurotus eryngii sporocarp flour.Then optimize the extraction process by orthogonal experiment.Finally,the polysaccharide was concentrated.The result showed that the optimum conditions were 90? of extraction temperature,2h of extraction time,1:30 of ratio of solid to liquid,the yield of polysaccharide was 4.56%under this condition.The concentration of coarse polysaccharide after concentration was 24.31 mg/mL.2.The best ratio of tartary buckwheat and oat flour?mass ratio?in composite flour was 4:1,confirmed by evaluation method of score of ratio coefficient of amino acid.The Buckwheat oat flour was processed by gelatinization,liquefaction and saccharification.The optimum conditions of gelatinization were 1:10 of ratio of solid to liquid,90? of gelatinization temperature,30min of extraction time,the viscosity of gelatinization was modest;The optimum conditions of gelatinization were 2.5U/g of?-amylase measured in starch,50min of enzyme digestion,60 ? of enzyme digestion temperature,the value of DE could reach to 17.10 under this condition.The optimum conditions of gelatinization were 200 U/g of(3-amylase measured in starch,2 hours of enzyme digestion,60 ? of enzyme digestion temperature,the value of DE could reach to 38.83 under this condition.3.Tartary buckwheat oat milk strengthened by pleurotus eryngii polysaccharide was made using the polysaccharide of pleurotus eryngii sporocarp and tartary buckwheat oat milk as main raw material,the newtol as the minor material,evaluating by sense.The formula were 2mL of tartary buckwheat oat milk,2.5mg/mL of the concentrated liquor,7%of newtol.The optimum stability of tartary buckwheat oat milk strengthened by pleurotus eryngii polysaccharide was under the condition that 0.2%of compound emulsifier,0.25%of CMC,0.3%of sodium alginate,the centrifugal sedimentation rate was 6.41%and the stability was the best.4.The antioxidant activity of tartary buckwheat oat milk strengthened by pleurotus eryngii polysaccharide was studied and the result showed that the EC₅₀ of reducing power was 6.11mg/mL,IC₅₀ of DPPH· and ·OH were 0.51mg/mL and 20.37mg/mL,respectively.The total antioxidative capacity was 39.63U·mL^-1.In conclusion,In the aspect of nutrition structure of the inoxidizability of tartary buckwheat oat milk strengthened by pleurotus eryngii polysaccharide,the ratio of essential amino acid reached balance,the coarse cereals and polysaccharide of edible mushrooms complement nutrient,tartary buckwheat and oat flour processed by gelatinization,liquefaction and saccharification was digestible;In the aspect of mouthfeel,the product was nique flavor,sweet and delicate;In the aspect of functional activity,the product was antioxidative to some extent.This research provide a theoretical basis for the development of more edible mushrooms and corn beverage products.