| Agaricus bisporus is also called the white mushroom or mushroom, it is the most widely cultivated edible fungus in the world, and also the one of the largest production. Its taste delicious, rich in nutrition and loved by masses. In recent years, scholars at home and abroad keen to study on the function, composition, nutrient, flavor, browning mechanism and cultivation of Agaricus bisporus, But less research on processing of Agaricus bisporus, It is an urgent need of market to process products with high added value and increase the comprehensive exploitation and utilization of Agaricus bisporus.This paper takes Agaricus bisporus as the main raw material, focus on the conditions of the fermentation. Aim to develop a lactic acid fermented beverages which has the special fragrance and nutrition value of Agaricus bisporus. The paper research on the choice of lactic acid bacteria and their optimization, fermentation conditions, homogeneous and sterilization.The research results are as follows:1.The test use3strains of lactic acid bacteria(Lb,La and Lp) to ferment Agaricus bisporus pulp, and found that La:Lp=1:1would be the best proportion, the total acid content is0.73g/100g after35hours’ fermentation.2. By single factor test and orthogonal test, he optimum ingredients for the lactic acid fermentation is that:50%Agaricus bisporus pulp content,50%sugar content, milk powder8%. The best fermentation conditions is:La:Lp=1:1, inoculation amount6%, under41℃for15h.3. The best formula of fermentation beverage of Agaricus bisporus pulp by Lactobacillus is Diluted times50,0.09%citric acid,0.02%beta-cyclodextrin,5%sugar, which makes the beverage accepted by most people.4. The best ratio of stabilizer for lactic acid fermented beverages is that:xanthan gum0.09%, CMC-Na0.2%and Sodium alginate0.03%.5. The best homogeneous conditions for lactic acid fermented beverages is that: temperature60℃under pressure20Mpa.6. The best conditions for sterilizing is that:10minutes under90℃. |
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