The Development Of Full-component Carrot Fermented Beverage

Carrot is an important raw material in the food industry.China is the world's leading producer of carrots,but the utilization rate of carrot and its products is low.This experiment used carrot as raw materials to produce carrot fermented beverages by lactobacillus fermentation,aspergillus oryzae fermentation and mixed fermentation.Meanwhile its nutrients and flavor substances are detected and analyzed.The pretreatment method of carrot was optimized,and the solid-liquid ratio of 1:3 was suitable for fermentation.Eleven strains were selected from the 16 strains of lactobacillus plantarum.One strain was selected from the 11 strains of aspergillus oryzae for fermentation.The preparation process of lactobacillus starter was optimized:carrot pulp with the 4%sugar was inoculated with 4%lactobacillus,being cultivated for 12 h.The preparation process of aspergillus oryzae starter was optimized:rice is soaked for 12 h,repackaged 10 g each triangle flask,sterilized at 110 ? for 40 min,inoculated after cooling,cultivated for 3 days at 110 ?,turned every 24 hours,drying after training,homogenized to powder;The process of lactobacillus fermentation was determined:carrot pulp with the 4%sugar was inoculated with 6%lactobacillus starter,being fermented for 12 h.The process of aspergillus oryzae fermentation was determined:carrot pulp with the 4%sugar was inoculated with 1 mg/100mL aspergillus oryzae starter,being fermented for 3 days,4%sugar was added.The mixed fermentation process was determined:carrot pulp with the 5%sugar with 1 mg/100mL aspergillus oryzae starter,being fermented for 3 days,and then 7%lactobacillus starter was inoculated,and be fermented for 12 h,4%sugar was added in the end.After lactobacillus fermentation,the content of sucrose,glucose and fructose decreased,and the content of mannitol increased significantly.The content of malic acid and fumaric acid decreased,while the content of lactic acid and succinic acid increased obviously.The retention rate of beta-carotene was 92.3%.After fermentation,terpene class flavor matter content decreased obviously,part of the material disappeared,but generating a lot of new flavor substances,mainly in the majority with alcohols and esters.The original drug flavor disappeared,and there are some aroma of alcohol and ester.After aspergillus oryzae fermentation,the content of sucrose decreased obviously,and the content of glucose and fructose increased obviously.The content of malic acid and fumaric acid increased.The retention rate of beta-carotene was 56.4%,but the mycelium'color was deeper,and the beta-carotene was mainly concentrated in mycelium.After fermentation,the flavor substances before fermentation almost disappeared,and generating a lot of new flavor substances,mainly including alcohols,esters,alkanes and terpenes.The original drug flavor disappeared,creating koji aroma.After mixed fermentation,the content of sucrose decreased obviously,and the content of glucose and fructose increased obviously,generating a large amount of mannitol.The content of lactic acid increased obviously,and the content of malic acid and succinic acid increased.The retention rate of beta-carotene was 41.7%,but the mycelium' color was deeper,and beta-carotene was mainly concentrated in mycelium.After fermentation,the flavor substances before fermentation almost disappeared,and generating a lot of new flavor substances,mainly including alcohols,esters,terpenes and organic acids.The original drug flavor disappeared,there are some koji aroma with aroma of alcohol and ester.