Using lentinus edodes stems,pollen,refined cane sugar,and other materials as raw materi-als,enzyme was prepared by yeast fermention.Using total phenols,total sugars,antioxidant activity,and sensory evaluation as indicators,the fermentation process was optimized through response surface methodology based on single factor experiments.The results showed that the optimal fermentation process was based on the total mass of raw materials,lentinus edodes stem addition amount 3.30％,pollen ad-dition amount 1.80％,refined cane sugar addition amount 2.60％,fermentation temperature 37.5 ℃,and fermentation time of 3 d.Under the condition,the sensory score was the highest at 89.5±3.5,the enzyme solution pH reached 4.54±0.02,the total phenol content was(1.142±0.025)g/L,the total sug-ar content was(5.781±0.034)g/L,and the DPPH free radical scavenging rate was 71.8％±0.3％.The enzyme solution was bright and clear,and had a golden color,a distinct pollen aroma and a slight mushroom fragrance.
维普
万方数据
