Views: 1 Author: 菌物健康 Publish Time: 2022-11-23 Origin: Bi Taotao, Wu Guanghui, Malina, et al.Research progress on deep processing of bamboo fungus and functional functions of nutrients[J].Agricultural Product Processing, 2022(3) 80-82.
Dictyophora is one of the rare medicinal and edible fungi. It is a cryptogamous fungus that parasitizes on the roots of dry bamboos and belongs to the kingdom of fungi. After the umbrella is opened, the shape of the bamboo fungus is very similar to that of an umbrella, and there will be a white mesh skirt spreading downward on the top of the stipe, so the bamboo fungus has many other names, such as "Snow Skirt Fairy", "Flower of Fungus", " The Queen of Fungi", etc. There are more than a dozen types of Dictyophora, but currently there are only 4 kinds of Dictyophora that are available for daily consumption, namely, the red-tipped Dictyophora, the long-skirted Dictyophora, the short-skirted Dictyophora and the spiny-supported Dictyophora.
Dictyophora is divided into three parts: the edible part of the fungus, the cap and the spores attached to the cap, and the fungus receptacle. Dictyophora is rich in nutrients. Bamboo fungus is rich in protein, crude fat, and carbohydrates. It contains 21 kinds of amino acids, 8 of which are essential amino acids for the human body. Among them, the content of glutamic acid is particularly rich, which is also the main reason for the delicious taste of bamboo fungus. At the same time, bamboo fungus is also rich in various vitamins and various trace elements.
01 / Dictyophora wine
Dictyophora wine has many effects, has very high edible and medicinal value, and is of great help to human health. It is a kind of health wine and health wine. He Hui and others fermented tomato and bamboo fungus in a certain ratio with active dry yeast, and through a series of processes, made a tomato and bamboo fungus fermented wine with rich nutrition, sweet and sour taste, good taste and good flavor. Li Guohong and others first extracted the active ingredients of bamboo fungus, and combined several base wines in different proportions. After mixing, they initially completed a kind of wine with a slight taste of bamboo fungus, but the flavors are harmonious, sour and sweet. Development of nutritious Dictyophora wine with long aftertaste. Huang Congliang and others used bamboo fungus as the main raw material, and obtained a bamboo fungus wine product after a series of production processes such as crushing, fermentation, storage, and sterilization, and optimized the production process to determine the best formula and conditions for the product. At present, there are not many studies on bamboo fungus wine, and it can be combined with various flavor liquors for research on bamboo fungus wine.
02 / Dictyophora drink
At present, functional beverages are favored by more and more consumers in my country, and China has gradually become a major consumer of functional beverages. Cai Chuncheng et al. used hongtuo ginseng polysaccharides and citrus juice as the main raw materials, and used sensory evaluation as an index to optimize the formula of functional compound polysaccharide beverages, and developed a hongtuo ginseng compound polysaccharide functional beverage, and evaluate its functional activity by measuring the antioxidant activity of functional compound polysaccharide beverage. It has a certain reference value for the deep processing of Dictyophora edulis and the production of edible fungus beverage. Zhang Ruiyu developed a nutritious beverage product with Polygonatum and Dictyophora as the main raw materials, and explored the compound method of Dictyophora and Polygonatum. Zhang Suxia used bamboo fungus and soybeans as raw materials, carried out lactic acid fermentation, and added fruit juice, citric acid, etc. to make a refreshing and soft taste, and has a unique aroma of mushrooms, beans, milk and natural fruit juices. Dictyophora soybean yogurt drink with nutritional and health functions. Liu Qingqing and others crushed and sieved dried bamboo fungus to prepare bamboo fungus juice, prepared a drink by blending bamboo fungus extract juice with citric acid, white sugar, and stabilizers, and prepared a light yellow color, sweet and sour taste Dictyophora drink. Using bamboo fungus as raw material to make functional beverages can not only solve the problem of difficult storage and preservation of fresh bamboo shoots, but also provide more beverage products for the market, with broad prospects.
03 / Dictyophora noodles, Dictyophora powder
Liang Yali used red-tuo bamboo fungus mushroom tray and bamboo fungus egg fresh pulp as auxiliary materials to develop a kind of ordinary noodles and barley noodles compounded with mushroom tray or bamboo fungus egg. This product can not only improve the antioxidant capacity of noodles and reduce starch digestibility , and after compounding with barley, the overall quality can be strengthened. Li Yuehua used fresh bamboo fungus as the test material to study the process of vacuum freeze-drying combined with ultrafine pulverization to produce bamboo fungus powder, and determined the blanching process, vacuum freeze-drying process and ultrafine pulverization of bamboo fungus freeze-drying and powder making processes. craft. It is also pointed out that the use of vacuum freeze-drying combined with ultrafine pulverization to process it into Dictyophora powder can effectively prolong the shelf life, and can better retain the original nutrients of Dictyophora, and at the same time, Dictyophora powder can also be added to other foods Among them, expand the scope of application of Dictyophora. Both the research on Dictyophora noodles and Dictyophora powder provide a reference for expanding the application range of Dictyophora.
04 / Dictyophora snack food
Snack food is a category of fast moving consumer goods. Along with the raising of living standard, leisure food is loved by broad masses of the people deeply. With the development of the economy and the improvement of consumption levels, consumers' demand for the quantity and quality of leisure food is constantly increasing. Chen Hao and others made a new type of bean-based product - Dictyophora vegetarian meat by drying, grinding, mixing, processing and molding raw materials such as dried bamboo fungus, soybean protein isolate, and peanut protein. A leisure product with unique taste and ready-to-eat. Liu Yueying and others used bamboo fungus pulp or bamboo fungus juice as the main raw material, added milk powder, sucrose, stabilizers, etc., and added a certain proportion of coffee to develop a bamboo fungus coffee ice cream. Not only has a new ice cream been added, but also the nutritional value of the ice cream has been improved, providing a new way for the deep processing of Dictyophora. Zhang Yibo and others first extracted the polysaccharides from the fungus of bamboo fungus, and then used quinoa and flour as the main raw materials, and white sugar, maltose, etc. Quinoa Sachima with anti-oxidative function added with Dictyophora topopolysaccharide. Using bamboo fungus to make various types of snack foods is also a way to expand the deep processing and utilization of bamboo fungus.
