关键词: 南瓜粉, 食用菌, 深层发酵, 脱糖, 降血糖

Abstract: To study the effects of pumpkin juices by fungi, eleven different edible fungi were cultured in 10 different pumpkinjuice media. The results showed that all kinds of the pumpkin juice could be suitable natural nutrient cultures for the edible fungi.Three types of edible fungi and 3 different pumpkin juices were used for further analysis to optimize conditions of submergedfermentation experiments. Based on the experiments, the optimum techniques of drying and preparing powder and the approachesof concentrating ferment cultures were selected. Orthogonal test indicated that there were no significant differences in metabolismand utilization of 3 types of edible fungi in pumpkin juice. The optimal ferment conditions were: (1) 20% of solidity consistencepumpkin juice; (2) ferment temperature 26℃; (3) ventilation rate 1/1.5 and (4) edible fungi with 160 r/min. After 72h of fermentation,liquid was concentrated to solidity content (25%) followed by spraying and dring completely under the conditions of air-inlettemperature 135℃, air-outlet temperature75℃, nozzle pressure 2.5kg/cm2, respectively. The product showed faint scent, yellow-white, no toxic. The total amino acid was promoted by 2.33 times compared with normal powder and water content was reducedto 11.0%. The size of powder fineness was of 100～120 sieve meshes and sugar content was lower than 1.0%(g/g) as well. Thenutrient effects such as reduction of the blood glucose and prerention from rising of blood glucose on the diabetic mice werealso manifested.

Key words: pumpkin powder, edible fungi, submerged fermentation, reducing glucose, reduce blood glucose