Research And Development Of Fermented Fungus Yogurt Beverage

Up to now,there are relatively small amount of processed Black Fungus products,while the output of Black Fungus is increasing every year.Therefore,it is an important way to increase the market share of the edible fungus industry to stimulate Black Fungus market demand through deep development of series of products.Lactic acid bacteriabased beverage has such attributes as good flavor and certain health-promoting functions,thus becoming popular among consumers.Therefore,the purpose here was to develop a lactic acid bacteria-based Black Fungus beverage with good flavor and quality by pretreating the Black Fungus and fermenting it with lactic acid bacteria.In this experiment,the effects of pectinase and cellulase on the enzymatic hydrolysis of Black Fungus pulp were studied,and then the material-liquid ratio,amount of complex enzyme added,enzymatic hydrolysis time,temperature and p H on viscosity and reducing sugar content of Black Fungus pulp were measured by single factor test.Then the optimum process conditions for enzymatic decomposition of Black Fungus pulp were determined by orthogonal test.After enzymatic hydrolysis,the Black Fungus pulp was innoculated with L.plantarum and L.fermentum for fermentation.The fermentation characteristics including the fermentation speed of single strain and composite strains in Black Fungus pulp were studied.Firstly,the strains were selected,and then the effects of fermentation temperature,inoculum volume and sugar addition on fermentation of Black Fungus by lactic acid bacteria were studied by single factor test,then the fermentation end point and fermentation time were determined.Finally,the orthogonal tests were used to optimize the lactic acid fermentation of Black Fungus.In order that the taste and flavor of the fungus drink were more acceptable to consumers,the single factor tests were used to study the amount of Black Fungus stock solution,yogurt,white sugar,and ethyl maltol on product quality in this experiment.Then the orthogonal test was used regarding the amount of Black Fungus fermentation stock solution,sugar and ethyl maltol to obtain the optimal combination using sensory score as criteria.Results: The suitable parameters for the composite enzymatic hydrolysis of Black Fungus pulp were: ratio of material-liquid at 1:6,3.6%(w/w)complex enzyme(cellulase : pectinase = 2:3 w/w),temperature 30 ?,natural p H,enzymatic hydrolysis time at 4 h.The optimum conditions for fermentation of Black Fungus by lactic acid bacteria were: the ratio of L.plantarum and L.fermentum at 1:1,fermentation temperature at 37 °C,4% sugar content,inoculation amount at 3%,p H 4.0,fermentation time for 7 h.The optimal combination for flavor quality was 20% Black Fungus fermentation stock,8% white sugar and 0.0020% ethyl maltol.The obtained fermented fungus yogurt drink had a pleasant flavor and rich aroma,with a light and suitable fungus and fermentation aroma,easy to accept,and no odor;suitable sweetness,sour taste,delicate and mellow taste,light and suitable fungus and fermented aroma;The product was uniform,with no precipitation or floc,no layering,a small amount of Black Fungus particles could be seen,and the taste was good.