Process Of Polygonatum Beverage Fermented By The Lactic Acid

Domesticated liquefaction and saccharification of the test in order to of Jilin Province Songjianghe town Polygonatum Polygonatum juice beverage development process as raw material of Polygonatum lactic fermentation, lactic acid bacteria, Polygonatum juice fermentation conditions fermented beverage product formulation and stability were studied. The main results obtained in this test:(1) In this experiment, acid hydrolysis of starch content determination odoratum. The determination of the starch content of the raw material used odoratum24.3%.(2) The optimum odoratum liquefaction test as follows:amylase dosage of0.25%, liquefaction temperature of70℃, liquefaction time1.5h, pH value of5.(3) The best test odoratum saccharification process:glucoamylase dosage0.3%, saccharification temperature62℃, saccharification time2.5h and pH4.5.(4) This test is carried out on St and Lb domesticated, domesticated after fermentation acidity St and Lb are higher than before domestication, and in a relatively short period of time, meets the test requirements of acidity70°T.(5) Polygonatum lactic acid fermented beverage optimum fermentation conditions were: bacteria ratio of2:1, fermentation temperature42℃, fermentation time16h, inoculation amount of7%.(6) Lactic acid fermented beverage odoratum best formula is:fermented juice concentration of35%to10%of total sugar, total acid was0.32%.(7) The lactic acid fermentation beverage odoratum composite stabilizer best formula is:0.1%gelatin,0.075%sodium alginate and0.1%xanthan gum.