Study On Celery Full Nutritional Juice Obtaining By Fungi Degradation

Celery (Apium graveolens L) can effectively cure hypertension and hyperlipidemia in Chinese traditional medicine. It contains abundant bio-active substances such as vitamins, microelements and dietary fiber, etc. At present, there are two major ways to utilize celery. One is to be eaten directly and the other is to manufacture juice. The celery leaves and the dietary fiber have been discarded, a lot of resource waste. This paper provides a new way of making deep use of celery through biotechnology and manufacturing new celery product. The pretreatment technics of celery pressing juice have been studied firstly. Weak acid salt blanching method is the best way. It can hold the effective components efficiently. On the basis of ability of celery residue liquefaction, the author screened of 26 medicinal fungi strains, among which CD strain is the best one. The optimum conditions of CD strain degrading celery residue have been studied. The results show that water-adding amount 2.8:1, soybean 1.5%, pH value 6.0 and ion Fe²⁺0.008% are the best ingredients composition in the medium, inoculation is 10%, the optimum broth amount is 60/250(ml), the optimum culture time is 36h, the optimum culture temperature is 33℃, the optimum seed age is 60h, and the optimum agitation rate is 100rpm. The fermented liquid contains soluble dietary fiber over 33g/L, gross weight of thalli and dietary fiber above 42g/L. Building of degrading fermented liquid the combinatorial strains have been studied. The CD and DS strains are the best compounding. After CD strain degradeing 36h, DS strain starts to continue ferment. The optimum culture conditions are inoculation 10%, the optimum broth amount 60/250(ml), culture time 24h, culture temperature25 ℃, seed age 48h, and agitation rate 125rpm. This fermented liquid contains soluble dietary fiber over 40g/L, gross weight of thalli and dietary fiber above 46g/L. Pilot plant gets the same outcome with the bottle fermentation under the techological paramenters broth amount in flask 8L/10L, airflow 3L/min, depositor pressure 0.03Mpa, pH value controled in 4.0⁷.5, culture temperature controled in CD strain 30±1℃and DS strain 25±1℃.The femented liquid contains soluble dietary fiber over 32g/L and gross weight of thalli and dietary fiber over 40g/L. Pilot plant of liquid fermentation by combinatorial strains is feasible for industrialized production preliminatily. Celery juice mixes with the fermentative liquid of celery residue by the proportion of 1.5:1. In the product of celery full nutritional juice, the optimum tasting-modifiers are common salt 0.9%, ginger liquor0.4%, honey 1.0%, veltoplus 0.2‰and the optimum stabilizers are sodium carboxymethylcellulose 0.12%, xanthan gum0.06%. The sensory index of the full nutritional juice is more than 90. The celery full nutritional beverage is greenish, refreshing dainty, mild sweet taste, viscous and dense liquid. It contains a majority of vitamins, microelements and flavone etc, dietary fiber 27.5g/L, free radical scavenging activity above 89%. This article studies transforming crude celery into full nutritional juice by medicinal fungus degradation for the first time,which provides a new way of utilization of fruit and vegetable.