Study On Preparation Process And Anitioxidant Activity Of Fermented Beverage Of Lycium Barbarum

In this experiment,the optimum conditions for the preparation of the fermented mash of Lactobacillus bulgaricus and Streptococcus thermophilus were studied.The physicochemical indexes and the flavor components in the fermentation process were analyzed,and the antioxidant capacity was simply verified.It can not only enrich the types of deep-processed products,but also expand the development trend of the beverage industry,and provide reference value for the health effects of microbial fermentation.The experimental results mainly include:1.The optimum technological parameters for the preparation of fermented wolfberry fermented drinks were determined as follows:a combination of Bulgarian lactic acid bacteria and Streptococcus thermophilus(1:1),a ratio of material to water of 8:100(g/mL),an inoculation amount of 4%,and fermentation time 24 h.The acidity of the beverage under the fermentation conditions was 73.2 °T,and the sensory score was 81.The best formula for beverages is:honey 2%,white sugar 0.6%,and citric acid 0.3%.The optimal compound stabilizer formulation for beverages was:sodium carboxymethyl cellulose 0.06%,carrageenan 0.06%,and guar gum 0.06%.The most suitable method for preserving beverages is to add 2 g/kg nisin at 20? for 45 days.2.The number of live bacteria,titratable acid and soluble protein in the fermentation process of Lactobacillus spp.increased gradually,the pH and reducing sugar content decreased,and the soluble solids rose first and then decreased.63 kinds of volatile substances were separated using solid-phase microextraction and gas chromatography-mass spectrometry,including 12 esters,16 aldehydes,15 ketones,13 alcohols,4 acids,and 3 aromatic heterocycles.3.The fermented drinks of wolfberry have certain scavenging ability on hydroxyl radicals,superoxide radicals,reducing power,and DPPH radicals.The scavenging capacity increases with the increase of the concentration,and the antioxidant activity of the fermented mash is obviously enhanced.4.The fermented drinks of quail have a certain ability to enhance the lifespan,reproductive ability and exercise capacity of nematodes.The lifespan of the nematode,the number of eggs laid,and the frequency of the head wiggle and the body bending frequency of the nematode fermented beverage were significantly increased.