Study On Novel Drinks Containing Fruit-vegetable Juice And Residue Liquefied By White-rot Fungus

The mechanisms and technologies of residue of fruit-vegetable,which is the offal material during the processing of juice of fruit-vegetable,fermented by a fungus were investigated by using the functions of biodegradation and biotransformation of fungus.The obtained fermented product and juice of fruit-vegetable were combined and a new compound drink of fruit-vegetable,with juice and dietary fiber of fruit vegetable and some components of fungus was attained.The preprocessing of momordica charantia and celery were studied.The results indicated that blanching could passivate polyphenol oxidase,enhance juice proportion and increase the quantity of saponins and flavone.The content of saponins of momordica charantia was 1.33g/L after blanched for 4min at 70℃,and the flavone of celery,blanched for 3min at 80℃,was 30.47mg/L.The liquefied mechanisms of different fruit-vegetables fermented by Irpex lacteus CD was also studied in this paper.The degree of biodegradation and biotransformation was responsible for the liquefaction by fungus. The stain CD could grow and produce polysaccharides by using some lignocelluloses and soluble saccharide in residue of fruit-vegetable, at the same time, liquid dietary fiber was formed by transforming some lignocelluloses by the medicinal fungus.The paper also research on the optimum proportion of mixed juice and fermented conditions on different residue of fruit-vegetable by orthogonal test method. The appropriate juice proportion of momordica charantia, celery and apple is 4:1:4, the optimum fermentation conditions of residue of momordica charantia, celery and mixed fruit-vegetable fermented by the fungus were: the rotated speed was 150r/min, culture time 3d, water volume were 60mL, 80mL and 90mL, and the inoculum age were 3d, 4d and 3d respectively.The post treatment of liquefied product and the manufacture of drink were studied. The results indicated the processing mode of zymotic fluid was homogenate and non-filterless which will lead to reserve the activity materials in liquefied liquid and have no effect on the manufacturing of drink. Three new drinks were obtained by brewaging three liquid momoradica charantia, celery and fruit vegetable. The component of the obtained drink of momoradica charantia in the optimum conditions were: the soluble dietary fiber was 719mg/L, insoluble dietary fiber was 995.3mg/L, saponins was 1486mg/L, and polysaccharidewas1.44mg/L. In the drinks of celery, the soluble dietary fiber was 646mg/L,insoluble dietary fiber was 1135.6mg/L,flavonid was 8.75mg/L, polysaccharides was 0.9mg/L. The the soluble dietary fiber, insoluble dietary fiber, flavone, saponins and polysaccharid in the drink of mixed fruit-vegetables were 627mg/L, 1042mg/L, 524.4mg/L, 15.6mg/L, and 1.44mg/L respectively.