Making method of asparagus officinalis linn fermented beverage with nutritive and health-care effects

The invention discloses a making method of an asparagus officinalis linn fermented beverage with nutritive and health-care effects, and belongs to the field of processing of fermentation type functional beverages. Lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271 are obtained from healthy asparagus officinalis linn through separation, and are preserved in the general microorganism center of China Committee for Culture Collection of Microorganisms, the preservation number of the lactobacillus paracasei CICC6270 is CGMCC NO.12211, and the preservation number of the lactobacillus paracasei CICC6271 is CGMCC NO.12212. Whole bamboo shoots of the asparagus officinalis linn are used as raw materials, and the two kinds of lactic acid bacteria are used for fermentation, so that the dissolution rate of active components of the asparagus officinalis linn, such as saponin, flavone and polysaccharide, is notably increased, and the novel asparagus officinalis linn fermented beverage is obtained. Compare