Study On The Technology Optimization And Quality Change Of Purple Sweet Potato Hypoglycemic Fermentation Broth

Type II diabetes is a chronic disease caused by structural changes in islet cells caused by poor lifestyle habits or poor external environment stimulation,resulting in insufficient insulin secretion,which causes excessive blood sugar in the body and a metabolic disorder.Since hyperglycemia is one of the main characteristics of type II diabetes,inhibiting the rise of blood glucose has become one of the main means of treating type II diabetes.In recent years,inhibitors of ?-amylase activity and inhibitors of ?-glucosidase activity have attracted attention as effective functional components for suppressing the rise of blood glucose.This article uses purple sweet potato as the raw material,with the index of?-amylase activity inhibition rate and ?-glucosidase activity inhibition rate as an indicator,the effect of purple potato products fermented by different bacteria and different methods on the inhibition rate of hypoglycemic enzyme It was discussed,and the most suitable fermentation strains and fermentation methods were selected to optimize the process.At the same time,the content of polysaccharides,polyphenols and flavonoids in the fermented purple sweet potato products with the best ability to inhibit the activity of hypoglycemic enzymes The composition and composition of the product were measured,and the aroma components of the product were determined,which provided a reference for the research of a functional fermented purple sweet potato juice with the activity of inhibiting hypoglycemic enzymes.The results show that:1.Lactobacillus plantarum,Lactobacillus bulgaricus subsp.,Streptococcus thermophilus,low-sugar baker's yeast,white wine yeast,wine yeast single bacteria or their mixed bacteria fermented purple sweet potato puree or purple sweet potato juice fermented products for hypoglycemic related enzymes The activity inhibition rates are different,including liquid fermentation> solid fermentation;anaerobic fermentation>aerobic fermentation;single-bacteria fermentation> mixed-bacteria fermentation.In addition,the fermented purple sweet potato product with the best inhibitory effect on hypoglycemic related enzymes is purple sweet potato juice fermented by low-sugar baker's yeast,and its inhibitory rate on?-amylase activity reaches 63.5%,and inhibits the activity of ?-glucosidase The rate reached 70.9%.2.For the purple sweet potato fermentation broth fermented by yeast,the ?-amylase activity inhibition rate and the ?-glucosidase activity inhibition rate are indicators.For the fermentation time,fermentation temperature,and fermentation of medium and low sugar baker's yeast A single factor optimization test was carried out on the amount of addition and the initial pH value of the substrate purple sweet potato juice,and three factors with greater correlation were obtained.The process conditions with the activity inhibition rate of hypoglycemic-related enzymes as an indicator were optimized,and the purple sweet potato The effects of different sterilization methods on the fermentation broth on the ?-amylase activity inhibition rate and ?-glucosidase activity inhibition rate were determined.The optimal technological conditions for the obtained fermented purple sweet potato juice were: After the fungus,add 0.17 g of low-sugar baker's yeast and ferment at 28 ? for 6.25 h,and then sterilize with ultrasonic waves to stop the fermentation.The optimal technology conditions of the fermentation purple sweet potato juice showed an inhibition rate of 74.54%for ?-amylase and 81.67% for ?-glucosidase.3.It is obtained by measuring the chemical and aroma components of fermented purple sweet potato juice.Fermented purple sweet potato juice increases the content of non-starch polysaccharides,polyphenols and flavonoids by fermentation.The polysaccharide content was 3.67%;the total phenol content was 0.85 mg/10g;the total flavonoid content reached10.77 mg/10 g.The monosaccharide composition of the polysaccharide and the polyphenol flavonoid composition were all tested to have the function of inhibiting hypoglycemic related enzyme activity ingredient.In addition,the aroma components in fermented purple sweet potato juice identified 29 components,accounting for 95.08% of the total components,of which the relative content of phenylethanol was the highest,accounting for 33.75% of the total components.