Abstract:

A new type of beverage was developed from Bailin mushroom feet based on two-step enzymolysis using protease and cellulase and formulation. Orthogonal array design was employed for investigating the optimum protease and cellulose  hydrolysis processes and product formula. Results showed that a maximum hydrolysis efficiency of Bailin mushroom feet was obtained through protease hydrolysis for 4 h at 65 ℃ with a material/liquid ratio of 1:10 followed by cellulose hydrolysis for 4 h at 45 ℃ with a material/liquid ratio of 1:10. The optimal formula for beverage production consisted of 10% concentrated Bailin mushroom foot hydrolysate, 0.1% sour agent, 8% sweetness agent and 0.2% stabilizer. The final product obtained was characteristic of light brown color, balanced sweet and sour taste and transparence without odor and precipitation.

Key words: Bailin mushroom feet, enzymolysis, functional beverage