Study On Technology Of Sweet Pomelos Beverage Fermented By Probiotic

The Jinggang pomelo juice is fermented by probiotics that is a kind of lactic acid bacteria.Not only is the flavor unique but also nutrition is rich. Contained special active substances, which have health care function such as spleen,cough. in this paper, the researchs and conclusions were as follows: 1 Research the technology of Jinggang pomelo juice fermented by probiotics(1) Juice yield researchAnalyzed single factor experiments and orthogonal experiments, confirmed the best formula: pectinase concentration was 900 U/100 g,teperature was 50℃, time was 50 min, The best proportion of pectinase and cellulose was9:3.(2) The processing technology of pomelo granulesStudied on dispersion rate. Scattered by physical method,chemical method and enzymolysis methods. analyzed single factor experiments and orthogonal experiments.Soaked granules with acid in chemical dispersion method is the optimum process.Studied on technology of calcify granules. Analyed single factor experiments and orthogonal experiment results.confirmed optimum technology the lime chloride concentration was 0.4%,time was 20 min, temperature was 40℃.(3) Research on macroporous resin and β-cyclodextrin to debitterizeAnalyzed results of single factor experiments and orthogonal experiments. Confirmed the optimum technology: LS-106 macroporous resin concentration was 4.0%,temperature was 4.0%, time was 50 min.(4) Study on beverage formula of Jinggang pomelo by probioticsAnalyzed results of single factor experiments and orthogonal experiments. Produced two drinks named pulp particle type and pulp beverage type.(5) Study on fermentation technologyAnalyzed results of single factor experiments and orthogonal experiments, Combinated the growth curve of probiotics in Jinggang pomelo juice, confirmed optimum technology:fermentation time was16 h,temperature was 37℃, inoculum density was 3/10000, sterilization conditions was 85 °C15 min. 2 Flavor compounds study of pomelo beverage fermented by probioticsSeveral major organic acids were analyzed, wihch including: citric acid, malic acid, acetic acid, lactic acid with HPLC method. It turned out that probiotics generated a lot of organic acids in the fermentation process, improved the flavor of drinks. 3 Nutritional components study of pomelo beverage fermented by probioticsAnalyzed the change of hydrolytic amino acids, free amino acids, Total dietary fiber and b-vitmins included in the drinks. The results were as follows: The kinds of amino acid hydrolysate in little change after fermentation, the kinds of free amino acid were decreased, which includ aspartic acid, threonine, glutamic acid and so on. Total dietary fiber was 23.27g/100 g. The content of B vitamins increased after fermented, Vitamin B1 increased 0.695mg/kg, Vitamin B3 increased 2.122mg/kg, vitamin B6 increased 0.005mg/kg, vitamin B2 decreased 0.038mg/kg. 4 Study on the shelf life of Jinggang pomelo drinks fermented by probioticsPlaced drinks under 27℃and 37℃.The results showed that: under 27℃ the pulp particle type and pulp beverage type can be stored 110 d and 120 d,under 37℃ the pulp particle type and pulp beverage type can be stored50 d and 55 d. Obtained Q10 are 2.2 and 2.18. it is concluded that shelf life are 22 months and 24 months under temperature of 4℃.