蛹虫草复合谷物杂粮膨化产品品质特性

doi:10.3864/j.issn.0578-1752.2016.24.009

Abstract

Abstract: 【Objective】 Formulation of pre-blended powder from five cereal grains by adding Cordyceps militaris was performed by the twin-screw extrusion. The impact of addition of C. militaris on the characteristicsofextruded products was explored. The result of this study will provide technical supports for development of the nutritious and novel functional cereal products from cereal grains and edible fungi. 【Method】 The mixed ratio of five cereal grains was optimized by linear programming. The characteristic features of the extruded products from cereal grains compounded with C. militaris and non- supplemented cereal grains were assessed in terms of protein, fat, minerals , dietary fiber, hardness, colour difference, and amino acids content. The differences of volatile compounds between non-supplemented and supplemented cereal products were also detected by electronic-nose in macro respect and then analyzed by GC-MS. 【Result】 The mixed ratio for C. militaris and cereal grains was 1:10 by weight. The ratio of cereal grains including rice, adlay, red beans, glutinous rice, soybeans was 12﹕1﹕2﹕2﹕3. Addition of Cordyceps militaris could significantly reduceenergy, carbohydrate content, the degree of fracturability and L* value of the puffed products of cereal grains (P＜0.05), while other values such as springiness, adhesiveness and chewiness had no significant difference. Total essential amino acid content, a*, b*, △E, protein, ash, potassium, calcium, sodium and other minerals of extruded products from cereal grains compounded with C. militaris were markedly increased compared with that of extruded products from cereal grains, while the ratios between total essential amino acid content and total amino acid content, between total essential amino acid content and non total amino acid content, SRC, index of essential amino acid were 40%, 60%, 54%, and 1.08, and they met the requirements of FAO/WHO standard schemas, which indicated that C. militaris was not only able to affect organoleptic properties but also could improve the nutrition features for the final extruded products. Aroma characteristics of the extruded products supplemented with C. militaris or without could obviously distinguished by electronic-nose. GC-MS results revealed that there were 27 and 31 volatile compounds in the extruded products before and after adding C. militaris, andthe specific volatile components in the extruded product with C. militaris included esters, carbazoles, ethers, alkynes, pyrroles and paroxetine. The specific volatile components were mainly propyl isocyanate, 1,2:7,8-dibenzocarbazole, 2(2-Ethoxyethoxy)ethano, 5-methyl-1-hexynyl and N- methylpyrrole. The great contribution to volatile flavors was accounted for 2-pentylfuran, 3-octen-2-one, dodecane and tridecane of total flavor compounds, respectively. 【Conclusion】 C. militaris. added into the extruded products has a profound impact on the characteristic features such as texture, nutrition and flavors. The new composite products using cereal grains as the carrier will add values to traditional extruded products in amino acids content, taste, health protection.

Key words: Cordyceps militaris, compounded, extrusion, flavors, properties

HU Qiu-hui, ZHONG Lei, YANG Wen-jian, PEI Fei, FANG Yong, MA Ning, TANG Xiao-zhi, ZHAO Li-yan, YANG Fang-mei. Properties of the Extruded Products of Cereal Grains Compounded with Cordyceps militaris[J].Scientia Agricultura Sinica, 2016, 49(24): 4772-4784.

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