| Resource of sugarcane in Guangxi is rich.It's planting area accounted for 60%of the country,the processing and use of sugarcane juice has become one of the major industries in Guangxi.But sugarcane juice contains a lot of colloids,pigments and other non-sugar substances,which can not only easily lead to turbidity and precipitation,but also affect the taste and processing of sugarcane juice.The traditional clarification process of sugarcane juice such as sulfitation and liming that can not effectively remove non-sugar substances in sugarcane juice,by contrast,membrane filtration can be more effective to remove these macromolecules.Sugarcane juice is full of nutrition,it is mainly used for sugar industry,but its beverage filed has less research.Recently,the research on the development of new type of fermented beverage that use different bacteria has become a hot topic for research,it can also be used in sugarcane fermentation beverage.The new fermented sugarcane beverage can improve the value of sugarcane,enrich product type and promote the use of sugarcane resources.Therefore,the study developed a new type fermented sugarcane beverage using two-step fermentation,first yeast fermentation and then lactic acid bacteria fermentation.The results are as follows:?1?Using different method clarify the sugarcane mixed juice,when using the traditional clarification method of sulitation,the turbidity of sugarcane juice is 23.2 NTU,color value is 1503 IU,However,using the clarification method of ceramic membrane technology,sugarcane juice's turbidity is 0.58 NTU,color value is 826 IU.It can be concluded that the clarification method of ceramic membrane is better,so we choose ceramic membrane method for sugarcane mixed juice clarification.Then,we use the sugarcane juice clarified by this method to make sugarcane fermentation beverage.There are two ways to ferment:one-step fermentation and two-step fermentation,based on the sensory evaluation,the way that firstly the yeast fermentation,and secondly lactic acid bacteria fermentation got a higher score.Therefore we choose this way for fermentation to prepare fermented sugarcane beverage.?2?The two step fermentation process was optimized.First,the fermentation of yeast was optimized and we got the sugarcane juice wine.The optimum fermentation conditions were determined by single factor experiments and response surface experiment:The fermentation temperature was 32?,the inoculation amount was 0.7%,and the fermentation time was 22.4 h.The actual determination of the total sugar was 96.45 g·L-1.?3?After sugarcane juice wine was srerilized,we inoculated lactic acid bacteria and we got the fermented sugarcane beverage.Through the single factor experiments and the response surface experiment,the best fermentation conditions were as follows:The fermentation temperature was 37?,the inoculation amount was 3.6%and the fermentation time was 20h,and the lactic acid content of sugarcane fermented drink was 6.63 g·L-1.?4?The change of the active components before and after the fermentation of sugarcane juice were studied,and the antioxidant capacity of the sugarcane juice was evaluated.The content of total phenolics and total flavonoids increased by 15.3%and 39.7%respectively,the scavenging rate of DPPH was 93.65%and the scavenging rate of OH· was 66.48%.The basic ingredients of sugarcane juice is:soluble solids:9.6°Bx,pH value:3.72,lactic acid content:6.59 g·L-1,glucose content:10.558 g·L-1,fructose content:19.928 g·L-1,sucrose content:48.996 g·L-1.After fermentation,the beverage was golden yellow transparent,smell well,tastes sweet and sour.This fermented sugarcane beverage with strong antioxidant function contains more active ingredients,such as phenols and flavonoids. |
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