Preparation And Antioxidant Function Of Osmanthus Fermented Beverag

In this experiment,the optimum conditions for the preparation of the osmanthus by Lactobacillus bulgaricus were studied,the changes of physicochemical indexes dur-ing fermentation were analyzed,and the antioxidant capacity was simply verified.It not only enriches the variety of osmanthus deep processing products,but also expands the development trend of the beverage industry,and provide reference value for the health effects of microbial fermentation.The experimental results mainly include:(1)The optimal fermentation process conditions of osmanthus fermentation broth are:75%osmanthus extract added,7%fructose added,3%yeast impregnation powder added,fermentation temperature 28℃,fermentation time 34h,Vaccination 8%.The highest number of viable bacteria in the osmanthus fermentation broth obtained by fer-mentation was 14.10×10~8cfu/m L.(2)The antioxidant capacity of osmanthus extract increased after fermentation.The total phenol content,total flavonoids,DPPH radical scavenging rate and ABTS radical scavenging rate were increased.(3)Osmanthus fermentation broth has strong artificial gastric juice and intestinal fluid tolerance,and has the function of protecting the liver function of mice,reducing their blood sugar and blood lipids.(4)The best raw material ratio in the sample of osmanthus composite fermented beverage made of osmanthus extract and compound juice is 3:2 volume ratio between compound juice and osmanthus extract,at this time,the sensory score is the highest,due to the addition of compound fruit juice,the content of total phenols and total flavo-noids is significantly improved,and the antioxidant capacity is improved.