Study On The Preparation Technology For A New Type Of Snow Pear Beverage From Ganoderma Lucidum Fermented Snow Pear Juice

Snow pear is crisp,sweet and delicious,rich in nutrients,and has the effect of promoting body fluid and moisturizing dryness,clearing heat and resolving phlegm.However,Snow pear is extremely perishable and deteriorated after harvest,and the way of selling fresh fruit is very likely to cause waste.Therefore,the development of deep processing of Snow pear is conducive to broadening the Snow pear market and increasing the added value of the industry.Ganoderma lucidum,as an edible fungus with homology of medicine and food,has been widely studied because it contains active substances such as polysaccharides and triterpenes,especially its polysaccharides have the functions of regulating immunity,anti-tumor and delaying aging.However,the artificial cultivation cycle of G.lucidum is long,labor-intensive,and the quality is unstable.Therefore,the liquid fermentation production process of G.lucidum,which has a short period,low cost,and higher active substances such as polysaccharides and triterpenes,has attracted more and more attention of researchers.Therefore,the purpose of this experiment is to screen out G.lucidum strains suitable for fermenting Snow pear,optimize its fermentation conditions,and use it to develop Snow pear G.lucidum fermented functional beverages,so as to provide theoretical basis and technical support for broadening the market application of Snow pear and G.lucidum.The results are as follows:(1)By comparing the mycelial biomass,total triterpenoid content,and mycelial crude polysaccharide content in the Snow pear fermentation broth,the most suitable G.lucidum for Snow pear fermentation was screened from the nine G.lucidum strains preserved in the laboratory.(2)Using the crude polysaccharide of mycelium as the index,the fermentation conditions were optimized by single factor test,Plackett-burman test,steep slope test and response surface test.The optimal fermentation conditions were obtained: the addition amount of pear juice was 43%,the soybean protein powder dosage is 0.75%,the corn oil dosage is 0.275 %,the rotation speed is 175 rpm,the inoculum amount is 10%,and the fermentation is carried out at 28 ? for 6 days.Under this condition,the crude polysaccharide content of the mycelium can reach 48.731±4.629 mg per 100 m L of fermentation broth.(3)The active substances content of Snow pear G.lucidum fermentation broth was determined.The results showed that the mycelial polysaccharide,total phenolic,total flavonoid,total triterpenoid content,DPPH scavenging rate,hydroxyl radical scavenging rate,superoxide anion scavenging rate and lipid peroxidation inhibition rate of fermentation broth were 0.490±0.046 g/L,0.440±0.003 g/L,0.067±0.013 g/L,1.670±0.290 g/L,89.210±2.860%,64.020±1.220%,21.960±1.810%,19.240±2.950%,respectively.(4)The beverage blending process was optimized with stability and flavor as indicators.The addition amount of stabilizer xanthan gum was optimized by single factor experiment based on the stability index of stratification rate.The results showed that the beverage was the most stable when the addition amount of xanthan gum was 0.7%.Taking sensory evaluation as the judgment standard,the beverage flavor was optimized by single factor experiment and response surface methodology.The results showed that the beverage flavor was the best with the addition of 4% sucrose,3.2% of honey,and 0.09% of vitamin C.Under the optimal conditions,this study obtained a fermented functional drink with light yellow,uniform and stable,smooth and delicious,suitable for sweetness and bitterness,rich in nutrition,with the special taste and aroma of Snow pear and G.lucidum.