Abstract: In order to realize the deep processing and comprehensive utilization,the liquefy of asparagus residue fermented by the fungus and effects of culture conditions on the liquefy were investigated.It was found that the optimal cell age,asparagus residue amount in 250-ml flask,culture time and rotation speed are 60 h,20 g,4 d and 125 r/min respectively,and under these conditions,the content of dietary fiber in fermented liquid is up to 1.5 g/100 g.By orthogonal test,the addition amounts of citric acid,sugar,xanthan gum and honey were optimized.The finished asparagus beverage has natural green color and refreshing taste.

Key words: asparagus, beverage, fungus, dietary fiber