Study On The Manufacture Of Crabapple Fruit Probiotic Beverage By Mixed Culture Fermentation

Crabapple fruit was a kind of fruit which is rich in nutrient substance.The thesis used crabapple fruit to produce probiotic products with the method of mixed culture fermentation.The thesis researched the feasibility of crabapple fruit to ferment fruit wine,fruit vinegar and lactobacillus beverage and optimize the fermentation process,and drew conclusions about that:The content of substance in fresh crabapple fruit: content of moisture 81.3%,total acid 1.4 g/100 mL,soluble solid 16.1%,Vitamin C 7.3 mg/100 g,reducing sugar 10.3%.The result of single factor experiment of juice yield which was used pectinase to improve:additive amount of pectse 0.05%,the temperature of enzymolysis 45?,time of enzymolysis 190 min,juice yield 51.2%,the juice yield was 21.2% more than that without enzymolysis.The thesis chosed ester forming yeast and Saccharomyces cerevisiae(1:1)through single factor experiment to ferment crabapple fruit wine.The thesis did single factor experiment by factor of sugar degree and pH of fermentation liquor and inoculum size of yeast and the temperature of fermentation.The results of single factor experiment were that content of sugar degree 140g/L,the temperature of fermentation 26?,inoculum size of yeast 0.4%,pH of fermentation liquor 4.5 which were chosen by the changes of the content of sugar degree and the content of alcohol.The thesis also did orthogonal experiment by the base of the result of single factor experiment and got the optimum condition of crabapple fruit wine fermentation: inoculum size of yeast 0.3%,the temperature of fermentation 24?,content of sugar degree 120 g/L,pH of fermentation liquor 4.5,the content of alcohol in crabapple fruit wine 6.1% vol.The thesis did single factor experiment by factor of alcoholicity and the rotate speed of table concentrator and inoculum size of lactobacillus and the temperature of fermentation refer to the content of total acid in fermentation liquor.The results of single factor experiment were that alcoholicity 6% vol,inoculum volume of lactobacillus 9%,the temperature of fermentation 32?,the rotate speed of table concentrator 140 r/min.The thesis also did orthogonal experiment by the base of the result of single factor experiment and got the optimum condition of crabapple fruit vinegar fermentation: alcoholicity 7% vol,inoculum volume of lactobacillus 9%,the temperature of fermentation 32?,the rotate speed of table concentrator 80 r/min,the content of total acid in fermentation liquor 5.3 g/100 m L.The thesis chosed Lactobacillus bulgaricus and Streptococcus thermophiles(1:1)through single factor experiment to ferment crabapple fruit probiotic beverages.The thesis did single factor experiment by factor of additive amount of sugar and the time of fermentation and inoculum size of lactobacillus and the temperature of fermentation refer to the content of total acid and viable count in fermentation liquor.The results of single factor experiment were that additive amount of sugar 70g/L,fermentation time 24 h,inoculum size of lactobacillus 6%,the temperature of fermentation 40?.The thesis also did orthogonal experiment by the base of the result of single factor experiment and got the optimum condition of crabapple fruit probiotic beverages: additive amount of sugar 60g/L,fermentation time 20 h,inoculum size of lactobacillus 6%,the temperature of fermentation 37?.