Cantharellus Cibarius Product Development

In this study, cantharellus cibarius was taken as the material. Then we got the mixed liquor, which contained mycelium and fermentation broth by submerged fermentation of cantharellus cibarius spores, to make cantharellus cibarius spore fermented beverage. The best cantharellus cibarius soy sauce was made of bran and cantharellus cibarius by solid state fermentation with salt free. We also studied on processing of limitation beef jerky, made of cantharellus cibarius and soup which liked the flavour of beef jerky with several spices as the ingredient. The results of the studies are listed as follows:1. The best formula and the technics of the cantharellus cibarius spore fermented beverage were determined by the single factor test and the orthogonal design. Sensory evalution as the studying index, the results showed that we could get the best sensory quality and the highest polysaccharides when fermented for120h. The mycelium was affected obviously in beverage order by stabilizer, citric acid and sugar. The optimal fomular was as follows:mycelium46%, citric acid0.22%, stabilizer (CMC-Na), sugar7.5%. Then we got the best quality.2. The best formula of the cantharellus cibarius soy sauce was determined by the single factor test and the orthogonal design. The results showed that got the best quality when added0.06%soy sauce koji and fermented for54h. The A class soy sauce was affected obviously in sensory quality of cantharellus cibarius soy sauce order by sugar, spicy soup. The optimal fomular was as follows:A class soy sauce50%. sugar0.2%, spicy soup2%.3. We took cantharellus cibarius as the main material with soup which liked the flavour of beef jerky made of several spices as the ingredient, such as beef powder, salt, allspice, sugar, soy sauce, sodium glutamate, paprika powder, to study on the processing of limitation beef jerky, made of cantharellus cibarius. The results showed that the optimal fomular was as follows:beef powder20‰, salt2O‰,1.2‰, sugar63‰, soy sauce10‰. sodium glutamate8‰, paprika powder7‰; the optimal condition of curling was as follows:curling temperature55℃, the ratio of solid to liquid1:2.1, curling time9h; the optimal condition of marinating was as follows:the ratio of solid to liquid1:3%marinating time10min; the optimal condition of drying was as follows:drying temperature50℃, drying time8h.