Abstract:

This study dealt with the manufacture of the high-quality instant food. The excellent dietary fiber sources such as sugarcane dregs, wheat bran and bean dregs were as the major raw material to be fermented by mushroom cartinellin and then to be dried and powdered. Finally, the powder was made to the high-quality instant food by supplemented with tapioca and wheat flour. This study also introduced the technological process and the operational procedures for the product and analyzed the effects of the mushroom cartinellin on the degradation of dietary fiber and the formation of non-amylophylous polysaccharide under different conditions.

Key words: Ganoderma lucidum mycelia, dietary fiber, instant food, development