| Dictyophora,as a kind of precious medicinal fungus,was known as the"Queen of Fungus"and"Fairy in Snow Skirt"and because of its rich nutrition and fragrance,Since ancient times,it had been listed as one of the"Cao Ba Zhen".There were only 4kinds of Dictyophora rubrovolvata in China,especially Guizhou Zhijin's Dictyophora rubrovolvata had delicious taste and the best quality.It was rich in protein,amino acids,vitamins,minerals,polysaccharides and other nutrient functional ingredients,With antioxidant activity,anti-inflammatory,anti-tumor,antibacterial and antimicrobial effects.At present,dried fruit bodies?including pileus and stems?of Dictyophora rubrovolvata mostly was eaten,which not only presented the safety hazards of the traditional coal-fired drying method,but also the value-added utilization of wasted volva and the deep processing of embryo of Dictyophora were blank.Therefore,in this paper,the nutrient and flavor components of different parts of fruit-bodies and embryo of Dictyophora rubrovolvata comparatively were analyzed,and the effects of different drying methods on its quality were explored,the most suitable addition amounts were screened.Common noodles and Coix seed noodles compounded with volva or embryo of Dictyophora were developed,whose antioxidant capacity and starch digestion characteristics were analyzed.The main conclusions were as follows:1.The distribution of the main components in different parts of fruit-bodies and embryo of Dictyophora rubrovolvata showed that the overall nutritional characteristics of low fat and high protein?0.40?1.52%and 13.89?27.66%respectively?and were rich in polysaccharides,triterpenes,polyphenols and other biologically active substances?8.2?21.47%,3.80?7.42%and 1.03?4.92 mg GAE/g DW?;The total free amino acid content was 5.13?18.18 mg/g,and the glutamic acid content was high?1.34?4.86 mg/g?;Comparing the nutrient functional components of fruit-bodies and embryo of Dictyophora rubrovolvata,embryo of Dictyophora rubrovolvata can be used for complete nutrition;the nutrient loss rate of wasted volva was 16.41%?38.93%,which can be used for resources.A total of 123 volatile substances were identified from different parts of fruit-bodies and embryo of Dictyophora rubrovolvata,including alcohols,ketones,alkanes,esters,aldehydes,pyrazines,and other compounds.The content ratio was as high as 23.15?46.73%.Volatile compounds in different parts of embryo of Dictyophora rubrovolvata were more abundant than those in the fruit bodies of Dictyophora rubrovolvata.2.Studies on the effects of different drying methods on the quality of Dictyophora rubrovolvata and embryo of Dictyophora rubrovolvata showed that vacuum freeze-dried Dictyophora rubrovolvata had the best rehydration performance,the best color,the degree of browning,and the highest retention rate of main nutritional functional components?73.58%?96.41%?,But the retention rate of triterpenes was lower than that of heat pump drying and vacuum microwave drying;Rehydration performance and color of vacuum freeze-drying embryo of Dictyophora rubrovolvata were the best,retention rate of polysaccharides and VB2was significantly higher than heat pump drying and vacuum microwave drying,The contents of crude fat,crude protein and triterpene were close to that of heat pump drying.After drying,the flavonoids content of embryo of Dictyophora rubrovolvata was higher than that of fresh embryo of Dictyophora rubrovolvata,especially the heat pump drying was the highest?3.13mg RE/g DW?.The total free amino acids?14.83?18.18mg/g and 7.33?8.49mg/g?of Dictyophora rubrovolvata and embryo of Dictyophora rubrovolvata increased significantly after drying,which were the highest in vacuum freeze-drying.To sum up the quality and economic benefits,heat pump drying was an ideal drying method.3.The effect of the addition amount of fresh slurry of volva or embryo of Dictyophora rubrovolvata on the quality of noodles showed that as the amount of fresh slurry of volva or embryo of Dictyophora rubrovolvata increased,the L value and b*value of the noodles decreased,and the a*value and?E value increased.The cooking break rate had no chang?0.00%?,and the water absorption rate and expansion rate increased significantly.The cooking loss rate of the volva or embryo of Dictyophora rubrovolvata noodles decreased first and then increased.The volva Coix seed noodles and embryo of Dictyophora rubrovolvata Coix seed noodles showed a decreasing trend;The texture characteristics such as adhesiveness,chewability,maximum shear force were lower than the control,the total sensory quality score increased first and then decreased,and the total sensory score was higher between 5%and 15%;the noodles microstructure were more dense,The gap between starch granules decreased.Overall,the quality of the noodles was improved after adding the volva or embryo of Dictyophora rubrovolvata,and the 10%and 15%additions amount were the most suitable,providing a scientific basis for the development of nutritional functional health noodles.4.Taking wheat noodles and Coix seed noodles as controls,nutritional functional evaluations were performed on volva noodles,embryo of Dictyophora rubrovolvata noddles,volva Coix seed noodles,and embryo of Dictyophora rubrovolvata Coix seed noodles with a preferred addition of 10%and 15%.The results showed that:The content of polyphenols and polysaccharides and antioxidant capacity were higher than the control,and the higher the amount added,the stronger the antioxidant capacity.The antioxidant capacity of the volva noodles and embryo of Dictyophora rubrovolvata noddles,volva Coix seed noodles and embryo of Dictyophora rubrovolvata Coix seed noodles with the same addition amount were not significantly different?P<0.05?,but the antioxidant properties of the volva Coix seed noodles and embryo of Dictyophora rubrovolvata Coix seed noodles were significantly better than olva noodles,embryo of Dictyophora rubrovolvata noddles;Total starch and fast-digesting starch content decreased,slow-digesting starch and resistant starch increased;Starch hydrolysis rate curve showed that,compared with the control,the starch hydrolysis rate of noodles all were reduced,The starch hydrolysis rate between volva noodles and embryo of Dictyophora rubrovolvata noddles,and volva Coix seed noodles and embryo of Dictyophora rubrovolvata Coix seed noodles were relatively close.In summary,the addition amount of fresh slurry of volva or embryo of Dictyophora rubrovolvata can improved the antioxidant capacity of noodles and reduced starch digestibility,and after being compounded with Coix seed,the overall quality can be strengthened. |
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