Study On The Preparation Process Of Condiments With Cordyceps Militaris

Cordyceps militaris,also called the northern cordyceps belongs to the group of edible and medical fungi.The active components of Cordyceps militaris is mainly consisted of polysaccharide,adenosine kind,mannitol,SOD enzme,ergosterol and several kinds of trace elements.Although lots of reports have been announced about the manufacturing of crude products from Cordyceps militaris,few research has been conducted in developing it into a kind of functional natural seasoning.In this paper,the main research contents and results are listed as follows:The fruiting body was used as raw material to determine the composition of Cordyceps militaris.The basic ingredients were protein 28.73%,reducing sugar 6.20%,fat 2.69%,water 7.19%,ash 6.73%.The main function components were polysaccharide 22.11%,cordycepic acid 3.824%,cordycepin 1.08%,adenosine 1.20%.Extracts from Cordyceps militaris was extracted by water hot reflux.Single factor and orthogonal experiment were employed to optimize the extracting conditions.The optimum extracting condition was observed as following:extraction temperature:60 ℃,extraction times:3,extracting time:120 min and solid-liquid ratio:1:20.Under this extraction condition,the extraction rate was 62.5%,The function component contents of the extract were polysaccharide 40.20%,cordycepic acid 6.14%,cordycepin 2.60%,adenosine 1.96%.The effect of amounto of the extraction from Gontyceps militars,salt,monosodium glutamate and corn starch on the flavor,colour and lustre of the condiment was studied.The best formula was obtained by single factor and orthogonal experiments.The formula:15%of the extraction from Cordyceps militaris,30%of salt,25%of monosodium glutamate and 11%of corn starch.The condiments have spices flavor and pure taste through this formula.Using enzymatic hydrolysate of Cordyceps militaris as raw material,the preparation processes of natural Cordyceps flavor seasoning by maillard reaction were studied.DH was used as the indicator of the degree of hydrolysis index to optimize the hydrolysis conditions by single factor and orthogonal experiment.The optimum condition for enzymatic was ultimately determined as follows:hydrolysis temperature is 60 ℃,hydrolysis time is 6 h,add 2%of enzyme.The optimum condition for the reaction to prepare natural flavorings by using cordyceps militaris enzymatic hydrolysate as material was accessed on the basis of sensory score as color,smell and taste score through single-factor and orthogonal experiments.Five factors were investigated to optimize the condition.The best condition was determined as follows:0.4%of L-Glutamic acid,3%of glucose,pH 4,temperature of 105 ℃ and reaction period of 15 minutes.Deep yellow with cordyceps militaris characteristic flavor reactant was obtained from the reaction under optimum conditions.