Abstract:

It was studied that optimized extraction process of Tremella fuciformis and Dictyophora echinovolvata, putting the amount of polysaccharide as a indicator, and the best extraction parameters were acquired, that were: time of extraction 3 h, temperature 90℃, ratio of material to water 1:100 for Tremella fuciformis; time of extraction 3 h, temperature 100℃, ratio of material to water 1:110 for Dictyophora echinovolvata. It was also studied that confecting process optimization of beverage made of suspended context of Tremella fuciformus, and the best parameters were obtained, that were: cane sugar 8.000 g/100mL, glucose 0.150 g/100mL, citric acid 0.100 g/100mL, salt 0.030 g/100mL. After removing the small ones through 45 mesh sieve, the Tremella fuciformis meat particles were then through 40 mesh sieve. And the particles last obtained below sieve were used for beverage confection. The parameters were: Tremella fuciformis context particles 0.300 g/100mL, cooking 20 min, xanthan gum 0.010 g/100mL and sodium carboxymethyl cellulose (CMC) 0.003 g/100mL as complex thickener. The acceptable test showed that the beverage had a good flavor and taste. And the results of immunological test used mice showed that the spleen index, thymus index, the phagocytic index of macrophage against chicken red blood cells were significantly increased, so the preliminary conclusion was that the beverage made of suspended context of Tremella fuciformis had the effect on enhancing immunity.