Research Of Preparation Technology Of Beverage Made By Tricholoma Matsutake Polycaccharide And Fermented Whey

As a byproduct of formaggio in the dairy production, whey’s nutritional and biological value has a high potential for development, which has widely used in the areas of food, medicine, chemicals, agriculture, etc. whey’s nutritional and biological value has a high potential for development in the areas of food, pharmaceuticals, chemicals, agriculture, etc. Agaricus blazei such a medicinal and edible edible fungi which is also delicious and nutritious. Its anti-tumor, anti-oxidation, hypoglycemic, immunity, liver protection and other effects have been widely confirmed, and came to attention and applications.This paper studies using the whey and Agaricus blazei as raw material to develop Agaricus blazei polysaccharide fermented whey beverage. The article is based on summarizing nutrients, function and application status of whey and Agaricus blazei as well as its polysaccharides. And beyond that, it focused on optimizing whey fermentation process, beverage formula and composite stabilizer added amount through single factor and orthogonal experimental design.The experimental results show that the best whey fermentation process: 0.05% starter addition, fermentation temperature 35℃, and fermentation time 20 h. In this conditions, the fermented whey tastes refreshing and smells sweet. Its acidity is appropriate, and overall sensory is best. When the product formula is whey fermentation and polysaccharide extract dosage ratio 1.8:1, the content of sugar 7%, citric acid addition 0.15%, and blackcurrant powder addition 0.1%, the beverage is light brown uniform emulsion and color coordination, with aromas of Agaricus blazei and fermented whey, also the rich fragrance of blackcurrant. Comprehensive flavor of product is outstanding, sweet and sour are good, too. The experiment selected three kinds of stabilizer which can be used in acidic conditions to composite, and determined the optimal combination of compound stabilizer adding amount for propylene glycol alginate 0.2%, 0.3% carboxymethyl cellulose sodium, and sodium tripolyphosphate 0.01%. The product’s texture with adding composite stabilizer is uniform fine, without separation, and no visible impurities and precipitation.