Optimization Of Fermented Process Of Okra Cordyceps Sinensis Mycelium Compound Beverage With Lactobacillus Plantarum

Okra is a health-care vegetable which rich in polysaccharides,polyphenols,flavonoids and other bioactive substances.Cordyceps sinensis mycelium as a substitute for cordyceps sinensis also contains abundant cordyceps polysaccharides,cordycepic acid,cordycepin,adenosine and other bioactive substances.In this study,the okra and cordyceps sinensis mycelium as the main raw materials,the Lactobacillus plantarum was used for fermentation to develop a series of beverages with unique flavor and high nutritional value of okra and cordyceps sinensis mycelium.Response surface methodology was adopted to this study,optimization of fermentation process with polysaccharide content and viable bacteria number as indicators,in order to determine the better fermentation process parameters.In the meantime,the mixing process of the fermented beverage series of okra cordyceps sinensis mycelium was studied for unique flavor beverage,the function and stability of the three drinks during the refrigeration period were also studied.The main research contents and results are as follows:1.Cordyceps sinensis mycelium concentration,inoculum concentration,fermentation time and fermentation temperature were selected as a factor of investigation,The single factor test was carried out with polysaccharide content and viable bacteria number as the index.Response surface test was adopted to obtain higher viable count of lactobacillus plantarum and total polysaccharide content on the basis of single-factor test,The optimum fermentation parameters were obtained inoculum concentration(0.5%),cordyceps sinensis mycelium(6.0%)and incubated at temperature 36 ?for 32 h.2.The okra and cordyceps sinensis mycelium were used as the main raw materials,and sensory scores were used as the index,Sucrose,citric acid and compound stabilizer were as a factor of investigation for single-factor test and orthogonal test to obtain the optimal mixing process.The optimal mixing process of okra fermented beverage was sucrose 4.00%,citric acid 0.02%,compound stabilizer0.02%.The optimal mixing process for the okra and cordyceps sinensis mycelium fermented beverage was sucrose 4.00%,citric acid 0.02%,compound stabilizer 0.02%.The optimal mixing process of okra fermentation broth and cordyceps sinensis mycelium extract compound beverage was sucrose 6.00%,citric acid 0.03%,compound stabilizer 0.03%.3.The functional properties of beverage series of okra cordyceps sinensis mycelium were studied.All three beverage are rich in bioactive substances,and the scavenging free radicals ability of DPPH reached above 90%.Refrigerate for 7 weeks,the quality of the three drinks remained stable.Relatively speaking,the compound fermented beverage of okra cordyceps sinensis mycelium has higher nutritional value and more stable product quality during cold storage.