Study On Processing Technology Of Pleurotus Eryngii Fermented Beverage

Pleurotus eryngii has a good taste and is rich in nutrients and is one of the most popular edible fungi varieties.The factory cultivation technology of Pleurotus eryngii is mature and rapid.In 2018,the output of Pleurotus eryngii in China has exceeded 1 million tons,and the market scale is nearly 10 billion yuan.In order to improve the industrial added value of Pleurotus eryngii,this study used Pleurotus eryngii as raw material to study the processing technology of Pleurotus eryngii lactic acid fermented beverage.The main findings are as follows:(1)Changes in non-volatile flavor components in Pleurotus eryngii pulp after fermentation of different lactic acid bacteria.After inoculating lactic acid bacteria for 18 h,the fermentation efficiencies of Lb,Lf and Lp702 were more than 38.00 °T.The total organic acids in the samples after Lb and Lp702 fermentation were higher than others.The samples were more than three times,which were 12.44 mg/g and 12.16 mg/g,respectively,and the lactic acid content was the highest,both exceeding 8.9 mg/g.The total amount of amino acids after Lf and Lp520 fermentation was the highest,which was increased compared with the samples after sterilization.58.43% and 37.08%;amino acid composition analysis showed that there were significant differences in amino acid content after different lactic acid fermentation.After Lf fermentation,the content of umami amino acid,bitter amino acid and essential amino acid were the highest,and the most sweet amino acid after Lp702 fermentation was 37.78.Mg/100g;except for Lf,the total amount of nucleotides increased after lactic acid fermentation.The total amount of nucleotides after Lp533 fermentation was111.14 μg/g,which was 107.39% higher than that after sterilization,followed by Lm.(105.87 μg/g)and Lb(103.67 μg/g).The three kinds of lactic acid bacteria Lb,Lf and Lp702 were comprehensively analyzed as the fermentation strains of lactic acid fermented beverage of Pleurotus eryngii.The non-volatile flavor substances increased after fermentation.(2)Changes in volatile substances in Pleurotus eryngii pulp after fermentation of different lactic acid bacteria.The most volatile volatile substances in Pleurotus eryngii are mushroom alcohol,n-hexanal,1-octene-3-one,n-octanal,trans-2-octenal,(E)-2-heptenal These substances are always present in each sample of Pleurotus eryngii.Among them,mushroom alcohol and 1-octene-3-one are characteristic volatile flavor substances in edible fungi,showing a typical mushroom flavor.A total of 95 volatile compounds were detected in all samples;the types and contents of volatile substances decreased after sterilization;after fermentation of 8 kinds of lactic acid bacteria,the types and contents of volatile substances in Lp520,Lp702 and Lb fermentation samples were relatively high: Lp520 fermentation After formation,the most volatile species were formed,which increased by 19 species,mainly due to the formation of new aldehydes and hydrocarbons.After Lp702 fermentation,the number of volatile substances increased by 16 species,with a total content of 6.55 μg./g;The volatile matter content of Lb after fermentation reached 8.81 μg/g.The volatile components were analyzed comprehensively,and two kinds of lactic acid bacteria,Lb and Lp702,were selected as the fermentation strains of lactic acid fermented beverage of Pleurotus eryngii.The non-volatile and volatile components in the samples after fermentation of different lactic acid bacteria were analyzed,and finally three kinds of lactic acid bacteria Lb,Lf and Lp702 were selected as the fermentation strains.(3)The effect of homogenization conditions and stabilizers on the stability of lactic acid fermented beverage of Pleurotus eryngii.When the ratio of lactic acid bacteria is Lf:Lp702:Lb=1:1:2,the fermentation yields the best acidity,the acidity is 42.60 °T;the lactic acid fermented oyster mushroom pulp homogenization pressure is 25 MPa,the homogenization temperature is 50 °C;then add When the pectin was 0.1%,the sodium alginate was 0.1%,and the monoglyceride was 0.17%,the stability was best after the second homogenization,and the centrifugal precipitation rate of the beverage was 2.04%.