Study On The Fermentation Beverage Of Agaric Juice By Lactobacillus

This paper mainly study the development of agaric drink with lactobacillus fermentation, which takes agaric as the raw material, added powered milk and fermented with lactobacillus. It discusses the preparation of the original agaric juice, the domestication and optimal of lactobacillus. Choosing a optimum condition for the fermention of original agaric juice. Found the optimum formular of agaric drink. Based on the works above, it evaluates the sensory quality of the drink using the fuzzy mathematics, following by the final determination of the optimum processing technology condition.1 In order to obtain the original agaric juice with better stability, guarant the culture medium to be stable and the product to be in good state, a orthogonal design is tested with the marinate temperature, marinate time and proportion of material and water as the experimental factors. The experiment testifies that marinate 120 minutes in 90℃and make the proportion1:200 will conduct stable original agaric juice. Neither too thick nor too thin, by the way the agaric aroma is perfectly rich.2 Compound gradient domestication to lactobacillus making it adapts to the original agaric juice. After the domestication, some further steps are taken to find the optimum condition for the bacteria to grow and manifold. A orthogonal design is tested with the content of original agaric fluid, cultured temperature, cultured time and inoculation, it turns out that optimum condition is agaric juice 50%, cultured temperature 41℃, cultured time 10 hours and inoculation 6%. In this way we can obtain the biggest quantity of lactobacillus. To find out the optimum condition for the lactobacillus grows best, the third orthogonal test is taken, powdered milk quantity, sugar quantity, inoculate quantity, cultured temperature as the factors. The experiment testifies that adding 7.5% powdered milk, 11% sugar, inoculation 6%, and fermenting under 41℃for 10 hours. 7.5% powdered milk can provide the essential nutrients for the lactobacillus's manifold, simultaneously enrich the aroma of fermentation.3 The optimum formular of fermentation drink of Agaric Juice by Lactobacillus is 75% fermented agaric juice, 2% sugar, 0.09% citric acid and 0.02% beta-link dextrin. The drink sour and sweet, having the aroma of fermented agaric, the agaric's special aroma. 0.02% beta-link dextrin would cover the partial flavors, causing the drink to conform to the most people's taste.4 Stabilizers, homogenization and the sterilization craft all have great effect on the stability and aroma of agaric fermentation drink. The experiment testifies that added 0.09% xanthan gum＋0.03 sodium alginate＋0.2%sodium carboxy methyl cellulose compound stabilizer, being isotropic under 60℃25Mpa, sterilization 10 minutes under 100℃. The product can be preserve for more than 3 months under normal temperature.This research provides some theological guide to the full use of agaric resources in our country, the development of agaric deep processing product with higher nutritional value as well as the good market prospect.