Analysis Of Nutritional Composition And Product Research And Development In Panxi Truffles

Truffles, as a kind of edible and medicinal bacteria, have a relatively high market price since it has special smell and contains rich nutrition. Due to its high content of beneficial active ingredients for human health.,such as truffle polysaccharides, rosterone, and ceramide, it can enhance human immunity, reduce the blood pressure and lipids, boost sexual ability, antitumor and aging.Panxi,China is the main producing districts for commercial truffle. At present, the utilization of Panxi truffles are still being collected, sold and eaten in its original form., This single product could not meet the diverse needs of the market and consumers. Based on above reasoning, this paper studies the nutritional components and Aroma components in Panxi truffles, optimize the extracting procedure for polysaccharide from Panxi truffle, develop the Buccal Tablets of Panxi truffle and truffle oil. This investigation could enrich the Panxi truffles products. And the main experiment results are:(1) Study on the nutrients and aroma of Panxi TrufflesGC-MS is employed to analyze the and components in Panxi truffle. The results show that: the Panxi truffles have crude protein 27.72%, crude fiber 21.10%, crude fat 3.27%, ash 6.64%, 39.12% of total sugar, potassium, sodium, manganese, 2988.40mg/kg 156.21mg/kg 24.82mg/kg, 1066.70mg/kg 642.89mg/kg, magnesium, iron, copper, selenium and zinc in 78.92mg/kg 65.37mg/kg 9.11 g/100 g, total amino acid 18.10mg/100 mg, EAA/TAA 42.49%, EAA/NEA 73.87%. The main aroma compounds are acids, alcohols, esters and alkanes, alkenes, has a unique flavor.(2) Investigate polysaccharide extraction rate by using ultraphonic synergistic enzymatic methodThrough single factor and orthogonal experiment to optimize polysaccharide extraction rate by using ultraphonic synergistic enzymatic method. The best conditions for the ultrasonic time is 20 min, the ratio of solid to liquid 1:20, ultrasonic power 400 W. The Pectinase dosage is 2.5%, cellulase dosage 2.5%, papain dosage 3%, hydrolysis temperature 55 C, pH6.0, enzymolysis time 60 min.(3) Research on the buccal tablet formulation of truffle polysaccharidesTruffle polysaccharide lozenge the optimal formula is: 65% mannitol, 2% aspartame, citric acid 0.1%, magnesium stearate 0.7%, the comprehensive score of sensory was 9.6.(4) Study on the production technology of truffle oilThe optimized condition for producing truffle oil is : the truffle oil ratio was 1:4, extraction temperature 120℃, extraction time 7min, spices and oil ratio of 1:200, the comprehensive score of the senses is 95.6 points, the shelf life of truffles oil is 240 day.