Abstract:Asparagus officinalis L.was used as a liquid medium and Pleurotus ostreatus as the strain to prepare a fermented beverage.The used technology was enhanced to improve the utilization value.Single factor and response surface assays were performed to determine the optimum stabilizer ratio and seasoning content.The polysaccharides were isolated from the fermented liquid by water extraction and alcohol precipitation，and their total content was determined using the phenol-sulfuric acid method.Finally，the nutritional components of the fermented beverage were determined using high performance liquid chromatography.The results showed that the fermentation broth had the best stability when 0.06% xanthan gum，0.15% sodium hydroxymethyl cellulose，and 0.4% β-cyclodextrin were added.Single factor and response surface tests revealed that the optimal proportions of the flavoring agents were 2.09% honey，8.11% sucrose，and 0.29% citric acid，achieving the best taste，flavor，and color.Moreover，the fermented liquid contained 6.4 mg/mL of total polysaccharides，which comprised six monosaccharides，including glucose and mannose.The glucose content was the highest（282.58 g/kg）among all monosaccharides.The beverage was rich in magnesium and various amino acids.The ratio of essential to total amino acids and non-essential amino acids was reasonable，and the nutritional value of the fermented product was high.