Study on Processing Technology and Quality Analysis of Fermentation of Mushroom Pulp by Lactic Acid Bacteria Based on Fuzzy Mathematics Method
With Pleurotus eryngii and Flammulina velutipes as the raw materials,the mushroom pulp is fermented by Streptococcus thermophilus,Lactobacillus plantarum and Lactobacillus bulgaricus with the ratio of 1:1:1. With fermentation time,inoculation amount,xylitol addition amount and the ratio of mushroom to water as the single factors,the processing technology of mushroom pulp is optimized by the combination of fuzzy mathematics sensory evaluation and orthogonal test,and the viscosity,the content of soluble solids and the acidity of the optimized mushroom pulp are measured. The results show that the order of the influencing factors is fermentation time (A)>inoculation amount (B)>xylitol addition amount (C)>the ratio of mushroom to water (D). The optimal fermentation process of mushroom pulp by lactic acid bacteria is as follows:the fermentation time is 6 h,the inoculation amount is 4％,the xylitol addition amount is 7.5％,and the ratio of mushroom to water is 1:5. The viscosity of the mushroom pulp prepared by the optimal formula is 1445.56 Pa,the content of soluble solids is 5.21％,and the acidity is 56.5 °T. The milky white mushroom pulp fermented under these conditions is sour and sweet,delicate and mellow,with the unique flavor of lactic acid bacteria fermentation,uniform texture,rich mushroom aroma and uniform color.
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