| In this study,the effects of artificial solid cultivation,Cordyceps militaris and its functional constituents on the growth of traditional brewing microbes were studied systematically.The results can be applied in brewing food and lay the foundation for the further study on developing new functional active foods,traditional fermented food and improving food safety.The main research contents and conclusions are as follows:1.The effects of three factors,such as light intensity,temperature and harvest time,on the content of cordycepin and the yield of fruiting body were studied.The growth conditions of the fruiting bodies were optimized by neural network contrasting with partial least squares method.The results show that BP neural network is more suitable for the optimization and prediction of cordycepin content in the growth of Cordyceps militaris.The neural network model optimized by genetic algorithm can be used to predict the content of Cordyceps militaris The addition of value-added factor and value-added factors to further promote the enrichment of cordyceps in Cordyceps militaris fruiting body,and use BP neural network to optimize the prediction,in large-scale industrial production has great potential.2.The addition of Cordyceps militaris to the common brewing microbes were studied and the result showed that certain concentrations of Cordyceps militaris can promote the growth and biomass of beneficial fermentation microbes such as lactic acid bacteria,yeast and Aspergillus oryzae,and inhibit the growth of Bacillus subtilis.The growth of the strain was inhibited by the high concentration of Cordyceps militaris,and the growth period was prolonged.The higher the inhibitory effect was,the higher the inhibitory effect was on the growth of the lactic acid bacteria,the yeast and the Aspergillus oryzae,The results of the representative functional constituents on the growth of the strain showed that the promotion of the growth of these three strains was not a single effect of these five components.3.The application of Cordyceps militaris in brewing food were studied: through the regulation of baking process parameters,to protect the role of Cordyceps in the function of Cordyceps,minimizing the loss of Cordyceps in the baking process to the increase in baked Cordyceps food Nutritional value.The optimum technological parameters were obtained by using high-gluten flour,baking temperature,140 ℃,120 ℃,20 min baking time,15% of initial moisture content,10% of Cordyceps militaris powder,The content of cordyceps was 1.521 mg·g-1,and the content of adenosine was 1.281 mg·g-1,and the new flavor,excellent taste and color of baked goods were given.Through the research on the fermentation process of Cordyceps militaris in different additions,it was found that the addition of Cordyceps militaris was the most suitable for brewing Cordyceps militaris.The content of amino acid nitrogen in the finished sauce was 0.91 g · 100 g-1 and the content of reducing sugar was 22.22 g · 100 g-1,and the content of the flavor and nutrient index was increased.1,the total acid content of 1.31 g · 100g-1,and given the pastry sauce Cordyceps unique functional components-Cordycepin(content of 344.04μg · g-1),greatly improved and improved the sauce And the effects of the amount of Cordyceps militaris on the activity of various enzymes in Aspergillus oryzae were studied.It was found that when the amount of Cordyceps militaris was 2%,the biomass and production of Aspergillus oryzae Increase,which glucoamylase,cellulase and protease activity greatly improved,greatly improved the quality of the song,the increase in the activity of these enzymes is to improve the flavor of the necessary conditions for sauce products.This study provides a valuable reference for Cordyceps militaris to brew microbes and brewed foods,broadening the scope of development of functional edible fungi foods,providing new ideas for new processing methods,which will have a large application in industry potential. |
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