Abstract:Using fresh Tremella fuciformis as the raw material，the effects of ultra-high pressure technology on the total bacterial count，polysaccharide yield，rehydration rate and sensory quality of T.fuciformis were studied using single factor combined with an orthogonal experiment.The results of the single factor test showed that the sensory quality of T.fuciformis at the outer edge and middle part was good and that it could be used as a material for ultra-high pressure processing.The total number of colonies and the rehydration rate of T.fuciformis decreased as the pressure increased.Under 550 MPa，the total number of colonies decreased to 25 cfu/g，while the polysaccharide yield was positively correlated with pressure and increased up to 18.64 g/100 g.With the extension of the holding time，the sensory score increased gradually and the comprehensive score was the highest at 15 min.Meanwhile，the increase in the sample water content reduced the sensory quality of T.fuciformis.The results of the orthogonal optimization test showed that the best technological conditions of ultra-high pressure processing of T.fuciformis were pressure of 450 MPa，holding time of 15 min and sample water content of 80%，which yield a sensory score of 70.60.The order of the factors affecting ultra-high pressure processing was that pressure＞holding time＞water content.