本文以姬松茸菌丝体的深层发酵液为原料，研究了姬松茸保健酒的制备工艺。先将姬松茸菌丝体进行深层发酵、分离，并对分离后菌丝进行超声破碎30 min，然后重新将菌丝体加入到分离后的发酵液中并添加193 g/L庶糖进行发酵，其发酵参数为：酒精发酵酵母接种量为1.5%，发酵温度为26 ℃，后酵时间为6 d。此工艺下制得的保健酒的酒精度为8~9 °，粗多糖含量大于3.00%，总酸度为0.5 g/L，酒质柔顺爽口，具有姬松茸独特的香气。

In this paper, the fermentation technique of Agaricus blazei wine was studied using submerged fermentation of Agaricus blazei mycelium. Through liquid submerged fermentation, the mycelium was separated and treated by ultrasonic wave for 30min. Then the fragmented Agaricus blazei mycelium was added to the original fermentation broth added with 193 g/L sucrose. The second fermentation conditions for Agaricus blazei wine production were as following: yeast dosage of 1.5%, fermentation temperature of 26 ℃, and fermentation time of 6 days. Under these conditions, the achieved Agaricus blazei wine had better clarity, with the final alcohol degree, crud polysaccharide content and total acidity of 8~9(V/V), >3.00% , and 0.5 g/L, respectively. The product had golden yellow color and showed special flavor of Agaricus blazei .