| Aronia melanocarpa,as a newly introduced economic tree species in Northeast China in recent years,has high nutritional value.It is not only rich in functional active substances led by anthocyanins,but also has anti-inflammatory,anti-aging and other health care characteristics.However,there are few processed products for Aronia melanocarpa in the Chinese market.Although there have been many studies and related literature reports on Aronia melanocarpa at home and abroad,the development of edible products and the analysis and identification of nutritional components are still in the initial stage,which cannot meet the needs of different consumer groups.Therefore,it is of certain research value to analyze the market needs and develop related products of Aronia melanocarpa.In this paper,the fresh fruit of Aronia melanocarpa was used as the experimental material.With the help of a series of analytical test methods such as orthogonal test,single factor test,response surface test,metabolomics analysis test and chemical kinetic model construction,based on the physical and chemical indicators,nutritional value,functional expression and sensory evaluation of the product,the anthocyanins contained in Aronia melanocarpa were extracted,purified and identified,and the Aronia melanocarpa was combined with the common probiotics on the market.The phenotypic value determination and metabolomics analysis and evaluation were carried out according to the differences in the fermentation process.Finally,a nutrient-rich product was designed according to the fermentation results and the fuzzy mathematics method.Unique taste of Aronia melanocarpa fermented fruit drink.The purpose of this study is to provide more theoretical basis and data support for the development of Aronia melanocarpa,so as to improve the development and utilization value of Aronia melanocarpa resources and provide more selectivity for related rural revitalization plans.The main results are as follows:(1)Optimization of anthocyanin purification process of Aronia melanocarpa.In this experiment,ultrasound-assisted deep eutectic solvent was used to extract anthocyanins from Aronia melanocarpa.1,2-propanediol,glycerol,lactic acid,citric acid and glucose were used as hydrogen bond donors(HBS)and hydrogen bond acceptors.Choline chloride(HBA)eutectic reaction,according to the extraction rate of anthocyanins to characterize the deep eutectic solvent.The results show that;the optimal eutectic solvent raw materials are choline chloride and glycerol;the optimum extraction conditions were as follows: ultrasonic power 165 w,ultrasonic time 20 min,solvent moisture content 40 %.Under these conditions,the extraction amount of anthocyanin was 42.541±0.15 mg / g,which was close to the prediction of regression model.The purification conditions of anthocyanin were as follows: the elution mobile phase was 80%ethanol solution,the macroporous resin was X-5 type,and the optimum extraction wavelength of anthocyanin was 540 nm.(2)Effects of different drying methods on the quality of anthocyanin powder.The effects of different drying methods on the stability and physicochemical properties of anthocyanins obtained by the above purification were investigated.The stability of anthocyanins under different conditions was studied,and anthocyanins were identified by high performance liquid chromatography.The results showed that the best drying method for anthocyanins was freezedrying,and the effect of freeze-drying on anthocyanins was relatively minimal.The extracted anthocyanins are sensitive to most adverse external conditions,such as p H,light,and redox agents.After the analysis of anthocyanin extracts by high performance liquid chromatographymass spectrometry,a total of 6 anthocyanin compounds were obtained,of which 4 were cyanidin anthocyanins and the other 2 were malvidin anthocyanins.(3)Effects of different probiotics fermentation on the nutritional value of Aronia melanocarpa juice.The effects of different probiotics on the phenotypic values of colony growth,total sugar and reducing sugar consumption,and anthocyanin content in Aronia melanocarpa juice were studied,and the best probiotics for Aronia melanocarpa were explored according to the results of metabolomics.The results showed that Lactobacillus casei had the best overall performance in the study of phenotypic value,the best preservation of nutrients,and little effect on the color of fruit juice during fermentation.Lactobacillus plantarum has the best growth in fruit juice and the most obvious consumption of sugars in fruit juice,which can be used to prepare related low-sugar products.Streptococcus thermophilus showed high conversion rate of specific nutrients in metabolomics research,and had the greatest influence on juice color.Therefore,the metabolic mechanisms of different probiotics are significantly different.Lactobacillus casei has the best comprehensive performance,and Streptococcus thermophilus has greater development potential.(4)Preparation and shelf life identification of probiotic fermented beverage of Aronia melanocarpa based on fuzzy mathematics method.In this experiment,Lactobacillus casei was used to make fermented fruit drink.The formula of compound stabilizer was determined by orthogonal test.The formula of fermented fruit drink was optimized by fuzzy mathematics method combined with response surface model method.Finally,the shelf life of the fermented fruit drink under normal temperature environment was judged by chemical kinetics model.The results showed that the process parameters of the compound stabilizer were carrageenan 0.13 %,β-cyclodextrin 0.17 %,sodium carboxymethyl cellulose 0.14 %,and the centrifugal sedimentation rate was 9.15 %.The optimum process parameters of fermented fruit drink were60% of fermented pulp,15.2 % of white sugar content and 0.06% of citric acid content.Under these conditions,the sensory score was 83.8294±0.081.According to the chemical kinetic model,the shelf life of the fermented fruit drink prepared by this process was about 42 days at room temperature. |
PDF Full Text Request