Study On Fresh Sweet Corn And Soybean Lactic Acid Fermented Beverages

Sweet corn (Zeta mass L.var,rugosa Bonaf) is a kind of variant with sweet coin. At first, it is mainly found by people in South America. Fresh sweet coin has many health functions. It contains essential nutrients of the human body, such as unsaturated fatty acid, natural vitamin E, carotene, plant fiber, calcium, etc. These well apply to prevent diseases such as osteoporosis, blood pressure, soften blood vessels, coronary heart disease, slowing down the ageing process of human, skin aging and so on. Northeast of the non-GOM soybean contains rich protein which enjoys a good vegetable protein.Soybean contains essential nutrients of the human body, such as PUFA, Nick acid, Inorganic salt, Carotene, VB,VE, Carbohydrates, Soybean flavonoids and other nutrients. It has good curative effect on arteriosclerosis, cerebral hemorrhage and coronary heart disease. Under the function of lactic bacteria fermentation, this topic mainly combine fresh sweet coin and soybeans effectively. They develop a type of Lactic acid bacteria beverage which has health functions of beverage. This not only comprehensive use of grain resources, but also for sweet corn and soybean processing provides the vital significance. It is important to rich the market of drinking.At present, The study of comprehensive utilization of fresh sweet corn and soybeans have not been reported. This experiment mainly study the parameters of fermentation process, the stability of fermented beverages, quality and antioxidant activity.The main conclusions are listed as follows:Studies on liquefaction technology of Fresh sweet corn juice:The test liquefied fresh sweet corn juice which use fresh sweet corn as raw material and Enzymatic liquefaction technology. The liquefaction temperature, liquefaction time and high temperature resistant a-amylase content as a single factor of the independent variable. Using the liquefaction temperature, liquefaction time and high temperature resistant a-amylase content as a single factor of independent variables, using fresh sweet corn juice liquefaction value as a response, the response surface experiment was carried out. The results are as follows:the liquefaction temperature is 90 ℃, time of 38 min, high temperature resistant a-amylase content of 0.14%. Under this condition, the fresh sweet corn juice liquefaction value of 12.542%.Research on fresh sweet corn and soybean lactic acid fermentation beverage processing parameters:The test regard fresh sweet corn juice and soybean as raw material and used biological fermentation technology. Under the function of lactic acid bacteria, the mixed juice was fermented. The test treat fermentation time, fermentation temperature, inoculation quantity, sterilization conditions as independent variables and regard single factor fermentation acidity as index. The four factors three levels completed. Test also identify the direct investment type strains of lactic acid bacteria and adding amount of glucose. The results show that the best fermentation conditions of the fresh sweet corn and soybean lactic acid fermented drink as follows:fermentation time is 10 h, Inoculation quantity was 3%, fermentation temperature is 42 ℃, sterilization condition is 70 ℃/30 min, Fermentation strains as follows:Bulgaria lactobacillus strains:thermophilic streptococcus:plant lactobacillus 为 1:1:1, Glucose content is 0.1%. In this condition, the pH value of lactic acid bacteria beverage is 460T.Studied on the stability of lactic acid fermented beverages:This experiment mainly choose the five kinds of additives which is the hydroxymethyl cellulose sodium, xanthan gum, pectin, monoglycerides and sucrose ester. By testing the viscosity and their properties such as pH and viscosity, The test choose lactobacillus drink stabilizer that is the xanthan gum, pectin and monoglycerides. Regarding the xanthan gum, pectin, monoglycerides as independent variables and the cloudy stability coefficient as a single factor index. Then we complete a three factor and three level test. The results show that:Fresh sweet corn and soybeans ferment beverage compound stabilizer formula is as follows:xanthan gum concentration is 0.14%, the concentration of pectin is 0.12%, monoglycerides concentration is 0.02%. With the storage time, the solids content of drinks have no significant changed. But the factor of viscosity, cloudy stability and the extension of sensory quality as the preservation time reduced. When the preservation time of 15d, its viscosity, cloudy stability coefficient and sensory quality appeared a significant downward trend. As a result, best preservation condition of the fresh sweet corn and soybean fermented beverage is:temperature of 4 ℃, the preservation time 15 d.Study on the quality of fresh sweet corn and soybean fermented beverage:With fresh sweet corn and soybean fermented beverage as raw materials, according to GB/T5009.124-2003 "determination of amino acids in food detection", there are nine kinds of amino acids in drinks. On the basis of new GB16321-2003 "lactic acid bacteria beverage health standard", we analyze the physical and chemical and microbial. Results show that in the fermentation, fresh sweet corn, and soybean lactic acid fermented drink the fat from the beginning of 1.7 g/100 ml reduce to 0.32 g/100 ml. The content of reducing sugar by the beginning of 6.1 g/100 ml reduce to 3.61 g/100 ml. Acidity value along with the fermentation time lengthen, continue to increase. Therefore, the analysis of physicochemical and microbial index are up to the standard.Study on the antioxidant activity of fresh sweet corn and soybean fermented beverage: Regarding the ability of scavenging free radicals as index, fermentation of antioxidant activity of mixed juice which were primary fermentation and post-fermentation was tested. The results showed that the fresh sweet corn and soybeans mixed juice that have a good chelation for Fe2+, Antioxidant capacity, removal of DPPH before and after fermentation. Test shows that:After fermentation of total antioxidant capacity, removal of DPPH and Fe2+ chelating ability is higher than before fermentation respectively. So After fermentation of mixed juice antioxidant capacity is higher than before the antioxidant capacity of fermentation.