Processing Technology of Lactic Acid Fermented Beverage of Auricularia auricula and Hericium erinaceus
[Objective]The optimum process of lactic acid fermentation beverage of Auricularia auricula and Hericium erinaceus was determined by using Auricularia auricula and Hericium erinaceus polysaccharide extract as raw materials and xylooligosaccharide as auxiliary materials.[Method]Taking the total acid content as the evaluation index,the beverage process was optimized by single factor test and orthogonal test.[Result and Conclusion]The optimal process conditions of Auricularia auricula-Hericium erinaceus compound fermented beverage were fermentation time 72 h,xylooligosaccharide addition 1.5%,lactic acid bacteria inoculation 10 g/L(lactic acid bacteria A:B was 2:1),and the ratio of Hericium erinaceus to Auricularia auricula extract was 3:2(g:g),which broadened the thinking for the deep processing and application of Auricularia auricula and Hericium erinaceus.
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