Development Of Chinese Wolfberry Fermented Beverage

Chinese wolfberry from ancient times has been known as a valuable traditional Chinese medicine.In recent years,with the increase of people's awareness of food and improving the living standards,the dual-use of Chinese wolfberry deep processing products are gradually increased,so the processing of Chinese wolfberry industry is one of key reasons of the growing demand of health food and achieving the suatainable development of Chinese wolfberry industry.This research take the Chinese wolfberry as the raw material,the fermentation process of Chinese wolfberry fermentation process was optimized,and tw o types of high-quality health drinks fermented with lactic acid bacteria and yeast were processed.The specific experimental design and results were as follows:1.Optimization of the process of preparation for Chinese wolfberry juice:Among of the three processes of soaking,beating and filtering,beating and pectinase,the optimum process was beating and filtering,and the total sugar and reducing sugar utilization rates were 23.26%and 39.61%,respectively.After that,Na2SO3 or NaHSO3 for cold sterilization was added.2.Optimization of fermentation conditions:Single factor experiment and orthogonal test were used to optimize the fermentation technology by determining pH value,sensory valuation,total sugar utilization rate,reducing sugar utilization rate and alcohol content.The results were as follows:(1)Beverage from fermentation Lactic acid bacteria and Germany S189 beer yeast:Lactic acid bacteria(Lactobacillus plantarum:Bulgaria bacillus=2:1)inoculated with 2%(v/v),and fermented at 37? for 18h-24h;then Germany S189 beer yeast was inoculated with 1%(v/v)and fermented at 28? for 72h-84h.Under the optimum conditions,the results showed that the total sugar utilization rate was 98.67%,the dry matter percentage was 7.8°BX,the flavonoid content was 0.218 mg/mL,the alcohol was 1.6%(v/v),the concentration of protein was 1.26 mg/mL,the sensory score was 8.6,the total number of bacteria was 15CFU/mL,and Escherichia coli was not detected.According to PCA analysis of electronic nose,the contribution rate of the first principal component was 96.95%,the contribution rate of the second principal component was 1.05%,and the total contribution rate was 98%.According to LA analysis of electronic nose,it was found that the fermentation process mainly produced nitrogen oxides,aromatic components,organic sulfides and ethanol.(2)Beverage from fermentation Lactic acid bacteria and Angel wine yeast:Lactic acid bacteria(Lactobacillus plantarum:Bulgaria bacillus=2:1)inoculated with 2%(v/v),and fermented at 37? for 18h-24h;then Angel wine yeast was inoculated with 1%(v/v)and fermented at 22? for 112h-126h.Under the optimum conditions,the results showed that the total sugar utilization rate was 99.32%,the dry matter percentage was 8.1°BX,the flavonoid content was 0.274 mg/mL,the alcohol was 1.8%(v/v),the concentration of protein was 1.37 mg/mL,the sensory score was 8.4,the.total number of bacteria was 3CFU/mL,and Escherichia coli was not detected.According to PCA analysis of electronic nose,the contribution rate of the first principal component was 94.97%,the contribution rate of the second principal component was 0.07%and the total contribution rate was 95.04%.According to LA analysis of electronic nose,it can be seen that the aroma components produced by the fermentation process of German S189 Beer Yeast Fermented Beverage are the same and the size of the different components is different.The products from the above optimized process,the natural physical sedimentation method to filter and add Na2SO3 or NaHSO3 for cold sterilization were carried out.Nutritious Chinese wolfberry fermented drinks were obtained with alcohol and lactic acid mellow,aroma harmony,brown wine,transparent,good acidity.Germany S189 beer yeast fermentation drinks with beer mellow,there was a certain sense of faint,and the wine fragrance of Angel wine yeast is more rich,no sense of evil.Two fermented products cover the shortcomings of Chinese wolfberry withered flavor,and achieve the effective use of Chinese wolfberry resources,which provide a new way for the further development of Chinese wolfberry.