The Preparation Of Fungal Substance With Eucommia Ulmoides Oliver And The Development Of Baking Food With Fungal Substance

Pleurotus ostreatus, Hericium2, Flammulina velutiper F21, Schizophyllum11-S andSweet ganoderma lucidum were used to prepare fungal substance through solid fermentationin the medium of leaves residue and the bark of Eucommia ulmoides Oliver. Some rules of theability of degradation with five edible-medicinal fungus were studied. We made comparisonof the advantage and disadvantage among three methods (anthrone-sulfuric acid method,phenol-sulfuric acid method, DNS method) in measuring polysaccharide of fungal substance.The optimal formula of sugar-free baking healthy foods with fungal substance of Eucommiaulmoides Oliver and the physicochemical character also been studied. The results are asfollows:(1)These five edible-medicinal fungus grew well and had a certain degree of degradationon hemicellulose, cellulose, lignin, but the ability of degradation were different. Hericium2,Schizophyllum11-S and Pleurotus ostreatus had the best ability of degradation of the leavesresidue of Eucommia ulmoides on hemicellulose, cellulose, lignin which reduced61.0%、91.9%and57.1%, respectively. As to the bark of Eucommia ulmoides Oliver, liquid spawnhad a better degradation on hemicellulose and cellulose, solid spawn had a better degradationon lignin; Sweet ganoderma lucidum, Schizophyllum11-S and Pleurotus ostreatus had thebest degradation on hemicellulose, cellulose, lignin, which reduced32.8%、53.0%and42.5%,respectively.(2)The content of chlorogenic acid and aucubin in the leaves residue of Eucommiaulmoides Oliver were higher than that in the bark of Eucommia ulmoides Oliver, while thecontent of total flavonoid were just opposite. After fermentation, the content of chlorogenicacid, aucubin and total flavonoids in the fungal substance were reduced. The fungal substanceof Flammulina velutiper F21and Pleurotus ostreatus had the highest content of chlorogenicacid which were10.421μg/g、0.723μg/g; Pleurotus ostreatus and Sweet ganoderma lucidumhad a higher content of aucubin in the leaves residue and the bark of Eucommia ulmoidesOliver, which were405.23μg/g、139.29μg/g. All the five edible-medicinal fungus had abilityto use total flavonoids, Pleurotus ostreatus was the best of all, which was higher than65%.(3)According to the results of polysaccharide, the content of polysaccharide in the leavesresidue was higher than in the bark of Eucommia ulmoides Oliver, while the content ofpolysaccharide in the fungal substance was lower than the medium itself. As for the mediumof the leaves residue of Eucommia ulmoides Oliver, the content of polysaccharide in thefungal substance with Pleurotus ostreatus was fall after rise, the content of polysaccharide inthe fungal substance with Hericium2and Sweet ganoderma lucidum were reduced all along,the content of polysaccharide in the fungal substance with Flammulina velutiper F21was firstrise after fall, the content of polysaccharide in the fungal substance with Schizophyllum11-S were increased all along; When made a comparison of the content of polysaccharide betweendifferent fungus, the content of polysaccharide in the fungal substance with Flammulinavelutiper F21was the highest, followed by Hericium2and Schizophyllum11-S, Pleurotusostreatus and Sweet ganoderma lucidum were the lowest. As for the medium of the bark ofEucommia ulmoides Oliver, the content of polysaccharide with the liquid spawn was higherthan that with solid spawn; the content of polysaccharide Hericium2and Flammulinavelutiper F21was the highest among five edible-medicinal fungus. To make a comparison ofthe three methods, we found that phenol-sulfuric acid method was better than the other twomethods through stability, adding standard recovery, reproducibility and precision.(4)Using the fungal substance of Schizophyllum of the bark of Eucommia ulmoidesOliver, pumpkin powder and flour, sugar-free baking biscuit food were made. The optimumratio formula of food recipes was determined through single factor and orthogonalexperiments: flour100g, pumpkin powder40g, stevioside0.070g, shortening20g, cookingoil10g, baking powder0.5g, salt0.3g. Follow this recipe, the baking food was produced:uniform color, integrity shape, consistent thickness, no shrinkage, no distortion, taste crispand delicate. Food with fungal substance of Sweet ganoderma lucidum of the bark ofEucommia ulmoides Oliver also had a special taste, which was another using of the fungalsubstance of the bark of Eucommia ulmoides Oliver.