Optimizayion Of Fermentation Conditions Of Functional Cordyceps Rice And Its Product Development

Cordyceps militaris has the similar active ingredients with Cordyceps sinensis, also called north Cordyceps sinensis. Cordyceps had been developed products were divided into three areas: Taking Cordyceps fruit body as raw material, the active ingredients were extracted and made into different functional foods; The fermentation liquid products for the development of health food products; Using mycelium powder as raw materials to develop health food and medicine. However, it was very rare to study the antioxidant activity of the raw meal with high functional composition content in the solid state fermentation by Cordyceps sinensis. In this paper, the common rice after the fermentation by Cordyceps sinensis,the obtained cordyceps rice contains unique ingredients, and studied its antioxidant activity, the development of functional biscuits, the main research contents were as follows:The basic components of rice were measured, the water content of rice was 12.95 %,the content of dry basis rice components: starch 70.43 %, protein 7.66 %, fat 0.75 %, ash 0.86 %.Rice was used as the medium for the fermentation of Cordyceps militaris in this study,the optimal conditions for the solid fermentation of cordyceps rice were determined by single factor test and orthogonal test, according to the mass fraction of the main functional components of the product: the mass fraction of cordyceps acid and water-soluble non starch polysaccharides(SNSP). The optimized conditions were as follows: the ratio of material to water was 1:1.0, the inoculation amount was 20 mL/100g, the fermentation temperature was 22℃, and the fermentation time was 8 d. Cordyceps rice not only contained cordycepin and cordycepin and other functional ingredients, and compared with the pre-fermentation of rice, SNSP content increased. - The SNSP,cordyceps acid,cordycepin content were 8.39 %, 18.07 mg/g and 8.76 mg/g.By measuring the total reduction ability,on the superoxide anion free radical (O2·),hydroxyl radical (·OH) and the two benzene generation bitter acyl radical (DPPH·)scavenging ability to explore the antioxidant activity of cordyceps rice in vitro. The results showed that compared with ordinary rice extract, the cordyceps rice extract had obvious scavenging effects and total antioxidant capacity, when cordyceps rice extract at a concentration of 5 mg/mL, for 02-·, ·OH and DPPH· scavenging rate were 40 %, 38 % and 79.1 %, in the extract concentration of 0-5 mg/mL and dose proportional.Using Drosophila as the animal model, the effect of anti-aging in vivo was studied by measuring the longevity, the activity of antioxidant enzymes and the content of lipid peroxide. The results showed that the different amount under the condition of half feeding flies and death phase, the average life expectancy, the highest life were higher than the control group and the experimental group in rice control group. Results showed that under the condition of different addition amount (25%, 50% and 75% of the fruit flies medium were replaced with the corresponding quality of the cordyceps rice flour) of breeding flies,the median lethal time,maximum lifespan and mean lifespan of the fruit flies in the control group was higher than the blank control group; The experimental group of Drosophila after 40 d cultured, SOD activity and CAT activity in vivo were higher than the control group,and with the increase of the amount of Cordyceps rice flour, the enzyme activity increased;the experimental group of MDA content in the fruit fly in vivo decreased compared with the blank group, and decreased with the increase of the amount of Cordyceps sinensis.The production technology of cordyceps rice biscuit was studied, and the optimized formula and process were determined by single factor test and orthogonal experiment. The specific parameters were: cordyceps rice flour and low-gluten flour ratio was (100g) 50:50,The amount of white sugar and butter were 25 g and 35 g, baking temperature was 130 ℃.The physical and chemical indexes of cordyceps biscuits were determined, The results showed that the contents of SNSP, cordycepin and cordycepin were .5.23 %, 3.15 mg/g,1.14 mg/g, respectively, and the contents of water, fat, ash and protein were 2.67 %, 1.09 %,1.09 %, 6.34 % and 0.25%.