Preliminary Study On Lactic Acid Fermentantion Of Defective Friuts And Vegetables And Their Fanction

A type of lactic acid beverage was developed from dates (Fructus Jujubae Date), whichis characteristic of unique flavor and nutritional quality. Via the experiment of single factor,the starter combination was selected as Lactobacillus Bulgaricus and Streptococcus with aratio of2:1, and the fermentation period was1day. The optimal processing conditions wereestablished as: the fermentation temperature of38oC, the starter load of6%, milk addition of3ml/100ml and glucose suppliment of0.5g/100ml, and the production of lactic acid was7.5g/L. The flavor could be optimized by adding1g brown sugar, cane sugar7g, sodiumchloride20mg per100ml, and the content of lactic acid was adjusted to approximately0.5g.Additionally, the fermentation mashes of defective dates were approaching superior qualitydates counterpaits in the DPPH radical scavenging tests, but they are superior to those ofapple juice, pomace and sweet potato.Apple was mainly used as material to developed a novel lactic acid beverage, optimizedusing Single-factor test and Orthogonal test array design. The optimal processing conditionswere established as： starter combination was selected as Lactobacillus Balearic,Streptococcus thermophilus and Lactobacillus acidophilus with a ratio of2:1:2,:thefermentation temperature of38oC, the starter load of6%, milk addition of11ml/100ml andthe fermentation period was11days., and the production of lactic acid was13.85g/L. Theconditions of apple fermentation mash clarification by using chitosan were0.3g/L,40℃,2h, the transmittance reached96.167%. The optimal of100ml of beverage composition was:adding white sugar6g, sodium chloride60mg and the content of lactic acid was adjusted toapproximately0.5g. Additionally, the total antioxidative of the apple fermentation mashreached42.68mg/ml, the DPPH· scavenging rate was51.286%.Purple Sweet Potato Lactic acid fermentation, the total antioxidant capacity and DPPHradical clearance rate increased slightly, increased antioxidant capacity. The total antioxidantcapacity of200.18mg/ml dosage100μl clearance rate of96.99%of DPPH radical, theantioxidant activity of the strongest in the five kinds of lactic acid fermentation mash, and theantioxidant capacity of purple sweet potato vinegar.