Study On Fermentation Characteristics Of Lactic Acid Bacteria In Litchi Pulp Pomace And Processing Technology Of Its Functional Fruit Powder

With the development of litchi juice and litchi wine, a lot of edible litchi pulp pomace is generated, but this litchi pulp pomace is usually directly discarded with litchi pericarp and litchi seed, resulting in a waste of resources, however, the research reports about litchi pulp pomace is few saw at present. In this paper, the nutritional components of litchi pulp pomace were analyzed, and the fermentation technology of litchi pulp pomace with Lactobacillus casei was optimized. Changes about nutritional quality in the litchi pulp pomace were investigated during fermentation with Lactobacillus casei, and the differences of quality change in the litchi pulp pomace were further compared as fermented with six kinds of lactic acid bacteria. And on this basis of fermentation with lactic acid bacteria, functional fruit powder of litchi pulp pomace was developed, opening a new avenue for deep processing of litchi. The main conclusions are as follows:1. Content of moisture, ash, crude protein, dietary fiber, fructose, glucose in litchi pulp pomace were 73.00, 0.64, 2.93, 10.08, 5.81, 5.36 g/100 g, respectively, and glutelin was the major components of protein. Litchi pulp pomace was rich in polyphenols and had high antioxidant properties, and insoluble bound phenolics was the major components of polyphenols2. The optimum fermentation conditions of litchi pulp pomace with lactic acid bacteria in is that mixing litchi pulp pomace and water according to 2:3(w/w) then smashed by wet grinding, adjusting its p H to 6.0 with Na OH and adding 3 g/L Ca CO3. Then viable number of Lactobacillus casei, Lactobacillus bulgaricus, Leuconstoc mesenteroides, Streptococcus thermophilus, Streptococcus lactis, and Lactobacillus plantarum in the litchi pulp pomace reached more than 8.0 Lg CFU/m L after 48 h of fermentation at 30℃ when adding lactic acid bacterium culture after sterilization.3. During fermentation, no significant changes in the color and protein types were observed in the litchi pulp pomace, and the pH of litchi pulp pomace showed a tendency to decrease because the produce of lactic acid. After fermentation, a significant difference in the sugar, and the rudimental fructose of litchi pomace fermented by Leuconstoc mesenteroides and Lactobacillus plantarum was obviously lower than others. At the same time, pH of litchi pomace fermented by Leuconstoc mesenteroides and Lactobacillus plantarum was lower than others because more sugar was used by the two lactic acid bacteria.4. After fermentation with various lactic acid bacteria, content of soluble total phenolics litchi pomace fermented by Lactobacillus casei and Lactobacillus plantarum was more than litchi pomace unfermented. During fermentation, with the time going on, the content of freedom phenolics in litchi pulp pomace fermented by Lactobacillus casei showed no significant changes, but soluble bound phenolics have a tendency of decline, but insoluble bound phenolics showed a tendency of increase.5. It had a good property of being powder and had a high survival rate of bacteria for litchi pulp pomace fermentation with six different kinds of lactic acid bacteria after vacuum freeze-drying, and Ca CO3 had a protective effect on lactic acid bacteria during vacuum freeze-drying. It also had a high survival rate of bacteria and a good property of being powder when litchi pulp pomace fermented by Lactobacillus casei and blueberry puree were mixed after spray freeze drying, and it was rich of anthocyanin.