Abstract:Various amylases and proteolytic enzymes in malt were used to degrade various poly-meric substances in black fungus to get oligose and free amino acid，the formulation of enzymatic hydrolysis process was determined and optimized.The study focused on the processing technology of a kind of health-care beverage by single-factor test and orthogonal test，which used black fungus powder and malt powder as raw materials.Malt powder，saccharification temperature and saccharification time were used as the main factors to make L9（33）orthogonal test，which decided the optimum extraction conditions according to the content of polysaccharide in the beverage and the sensory evaluation.It was composed of black fungus powder 6 g/400 mL water as the benchmark，malt powder 4 g，soak temperature 70℃and ultrasonic extraction 90 minutes.Anthrone colorimetric method and amino acid automatic analyzer were adopted to conclude that the total sugar content in the enzymatic hydrolysate of black fungus was up to 57.84%and the total amino acid content increased by 57.98%.In singlefactor experiment，the best formula of the beverage was determined according to the sensory evaluation and the high speed centrifugal effect：8%ice sugar，0.10%citric acid，0.10%carboxymethyl cellulose （CMC）and 0.03%xanthan gum.