Technology And Functional Component Analysis Of Enzymes Product Fermented With Fruits And Vegetables

Microbial fermented products is a functional health products produced by microbial fermentation,with abundant nutrients such as Vitamins,minerals,enzymes and secondary metabolites,the raw materials for ferment are fruits,vegetables and mushroom.For a long time,the production method of microbial fermented products is traditional and under-developed.This method's fermentation time is long,quality can't be controlled well,the risk of infected by other bacteria is high.These shortcomings impact on the standardized production of microbial fermented product seriously.In order to research and develop more tailored method,we get pitaya fermented product,jute fermented product,tomato fermented product,loquat fermented product use natural-ferment,then isolate and identify the dominant microbial groups of jute fermented product,determine the nutritious components of jute fermented product;identified the technique of inoculated fermentation and detect pathogens.Our study is in important actual value of using.The main results of the research were as follows:We produced pitaya fermented product,jute fermented product,tomato fermented product,loquat feramented product by natural-ferment,and examining colony lump-sum,yeast count and the total number of lactic acid bacteria.The results:colony lump-sum:2.61×105 CFU/ml,yeast count:4.3×104 CFU/ml,mould count:<1 CFU/ml,lactic acid bacteria count:1.4×105 CFU/ml.Research of the main functional components of jute fermented product suggests:the protein content is 4.6g/100mL,more than commercially available milk;The content of vitamin B2 is 123?g/100mL,is 88%of nutrient reference values;vitamin B6 content is 630?g/100mL,is 45%of nutrient reference values;All of the calcium content,Potassium content,Zinc content exceeds the nutrient reference values,Thus jute fermented product rich in vitamins and minerals,drinking often has some obvious health benefits.Research the fermentation of artificial inoculation of pitaya fermented product,using pectinase to enzyme before fermentation can increase the yield of juice,clarification,deployment by sugar and acids,sensory evaluation are necessary after fermentation completed.The optimum hydrolysis conditions:the addition of Pectinase is 0.05%,the time of hydrolysis is 2h,the enzymolysis temperature is 50?;Confirming the optimum processing conditions of the alcohol fermentation stage,using alcohol as index:the addition of yeast is 0.15%,the temperature of fermentation is 30 ?,the sugar degree is 24°Bx?Confirming the optimum processing conditions of the acetic fermentation stage,using acidity as index:inoculation amount of acetic acid bacteria is 1.2%,the temperature of fermentation is 32 C and fermentation time is 6 days.Confirming the optimum processing conditions of the lactic acid fermentation stage,lactic acid count used as index:the inoculum of lactic acid bacteria is 2%,fermentation temperature is 37?.The scheme of clarification after fermentation completed as follows:using pectinase as a clarifying agent,the clarification effect is best when the added ratio of pectinase is 0.3%,The transmittance can reach 73.5%.We get the best ratio of sugar and acid through grade on different product,the result is 2:8,the test result of pathogenic bacteria(staphylococcus aureus and salmonella)in pitaya fermented product is negative,This shows that pitaya fermented product is safe to drink.