Optimization of the Preparation Process of Poria cocos Lactic Acid Bacteria Fermented Products by Orthogonal Experiment Combined with Fuzzy Mathematics Comprehensive Evaluation Method
Using Poria cocos as raw material,a fermented product of Poria cocos with lactic acid bacteria was developed through processes such as stewing,concentration,and lactic acid bacteria fermentation.And use orthogonal experiments combined with fuzzy mathematical comprehensive evaluation method to optimize its process plan.The results showed that the primary and secondary order of factors affecting the sensory evaluation of fermented products by Poria cocos lactic acid bacteria was stewing temperature＞fermentation time＞mixed bacteria ratio.Under the conditions of a stewing temperature of 90℃,inoculation of Lactobacillus plantarum HM6008 and Lactobacillus paracasei HM7Z03 in a 1∶1 ratio of viable bacteria and fermentation time of 18 hours,the fermented products of Poria cocos lactic acid bacteria have the highest sensory score and have the effect of enhancing immunity.
Poria cocoslactobacillusfermentationimmunitymedicine and food share the same origin
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