| Flammulina velutipes,the edible-medicinal mushroom,is a high nutritional values and attractive taste edible mushroom which has been proved to have anti-tumor,anti-virus,anti-allergy,anti-oxidation and immunoregulatory functions.However,it is not easy to chew and hard to digest for consumer.Currently,sales method of F.velutipes mainly based on fresh fruiting body,but this method has the disadvantage of autolyze quickly leading to short shelf life and the single product on the market.Taking advantage of the fruiting body with F.velutipes enriched in protein and crude fiber,therefore developed a product similar to the golden color of flesh pine,fluffy,soft,salty and sweet in this study.And it had obtained a good quality of F.velutipes vegetarian dried meat floss(FVDMF)through the optimization of its production process.This technology had overcame the difficult of not digestible and easy to lose nutrients in traditional processing technology.Meanwhile,this product of FVDMF enriched the diversity of F.velutipes products,and also had market promotion value potentially.F.velutipes stembase(FVS)contains several bioactive substances such as protein and polysaccharide.However,poultry does not like to eat because of it not easy to be digested, and most of them are discarded as waste,resulting in great waste of resources.In this paper,the fermentation process of FVS with Lactobacillus plantarum and Bacillus subtilis was studied.The optimum fermentation process was determined and its nutrient composition and antioxidant activity were determined FVS fermentation product had been developed as the feed for livestock to improve the utilization of FVS waste and has a great application value.The main results were as follows:(1)Study on processing technology of FVDMFThe key technology of the processing technology of FVDMF was determined through single factor experiment and sensory evaluation as standard.15%sticky rice was added in the dehydration process,temperature of dehydration was 70?,and the dehydration rate was65%.It was confirmed that the optimum amount of seasoning added during the seasoning of FVDMF was 6%white sugar,8%edible oil,and 6%salt,through the orthogonal experiment of white granulated sugar,edible oil and salt.(2)Determination of nutrients and physicochemical properties of FVDMFThe nutritional composition of FVDMF was as follows:protein content is 26.61%,crude fat content is 1.53%,total sugar content is 52.48%,it indicated that FVDMF had a high nutritional value.The total number of colonies was 1.6×10~4 CFU/g,and no mold growth was observed.The results showed that the food standards were met.(3)Selection of fermentation strains for FVSIn order to improve the content of crude protein in FVS and its taste,Bacillus subtilis,Lactobacillus plantarum,Lactobacillus plantarum and Bacillus subtilis mixed bacteria were used as fermentation strain in three methods.The protein and crude fiber content was used as the evaluation criteria to select the fermented strain of FVS.The best effect of mixed fermentation of Lactobacillus plantarum and Bacillus subtilis compared with several methods:the content of protein was increased by 18.45%,the content of cellulose was reduced by42.86%,and the sensory score was raised by 54.05.Therefore,the mixed strains of Bacillus subtilis and Lactobacillus plantarum were selected as fermented strains of FVS.(4)Screening of significant factors of fermented forage with FVS and optimization of fermentation feed processOn the basis of the Plackett-Burman test design,a climbing test was carried out according to the size and direction of the main effect factor,and the optimum conditions for the fermentation of FVS were determined.The water content was 15%,the amount of bacteria was 3%,the time of fermentation was 8 days,and the orthogonal experiment was carried out on the fermentation of the stipe bottom with medium according to the results of the climbing experiment.The results showed that the optimum technological conditions for preparing fermented feed of F.velutipes were:water content was 10%,inoculation amount was 3%,and fermentation time was 10 days.(5)Determination of nutritional components of fermented forage with FVSComparison of volatile smells before and after fermentation of FVS with electronic nose,the results showed that the species of volatile odor increased after fermentation of FVS.The content of protein reached 18.75%after fermentation of the gilt mushroom,which was 18.45%higher than before fermentation.The crude fiber content reached 14.54%,which was reduced by 21.57%compared to aseptic fermentation.In addition,the organoleptic quality of FVS was significantly improved after fermentation,and the sensory score increased by 32.43%compared to aseptic fermentation.Nevertheless,there was no obvious change in the scavenging effects of DPPH and hydroxyl radical,indicating that the fermentation had little effect on the antioxidative activity of FVS. |
PDF Full Text Request