Study On Ultrasonic Assisted Fermentation Of Cabbage With Lactic Acid Bacteria And Development Of Beverage

Cabbage(Bmssica oleracea L),also known as cabbage,lotus white,is a cruciferous Brassica plants.Its rich in health care ingredients,such as thioglucoside,ascorbic acid and total phenol,is one of the world's recognized health vegetables.In recent years,with the popularity of ultrasound equipment,ultrasonic waves because of its unique ultrasonic effects in the fermentation of bacteria has led to widespread concern at home and abroad scholars have shown that the use of ultrasonic technology can improve the fermentation cycle,so this paper first to the ball The effect of adiabatic conditions such as mechanical cutting and soaking on the main bioactive substances in cabbage leaves was studied.On this basis,ultrasonic techniques were introduced to study the effects of ultrasonic Fermentation on the fermentation period and the dynamic changes of the bioactive substances in the cabbage leaves,and the development of cabbage beverages by fermentation of cabbage leaves and fermentation broth as raw materials,and provide guidance for deep processing of cabbage.The main findings are as follows:1,study of mechanical cutting,,different pH phosphoric acid-citric acid buffer immersion and NaCl solution soaking four kinds of stress treatment of radix glycosides(GLs),isothiocyanates(Isothiocyanates,ITCS),Vc content and activity of Myrosinase(MYR).The results showed that mechanical damage had a significant effect on the degradation of glucosides and the content of ITCs.Compared with controls,the size of the cabbage leaf segmentation of 1.5 × 1.5(C2),isothiocyanates content significantly increased(P<0.05),the maximum of 9.10 mg/100 g DW,is in the control group(5.44 mg/100 g DW)of 1.67 times.Under 25 ?,soaked the cabbage leaf respectively in phosphoric acid,citric acid buffer(pH3.0,4.0,5.0,6.0)in 2 h,the cabbage in the glucosinolates content had no significant effect(p>0.05);When the pH was 5,the enzyme activity was the highest,the highest in ITCs,at 19.04 mg/g DW,which was 1.43 times the control group,and the Vc was the highest.The activity of isothiocyanate decreased with the high concentration of NaCl solution so that the activity of the black mustard was decreased significantly.Mechanical cutting,suitable phosphate-citric acid buffer immersion are beneficial to the hydrolysis of glucoside to form isothiocyanates,but the immersion of NaCl solution at high concentration is not conducive to the formation of isothiocyanate.2,using ultrasonic pretreatment before plant lactobacillus fermented cabbage cabbage leaf and ultrasonic processing plant lactobacillus fermentation process in two ways,research on ultrasonic auxiliary plant lactobacillus fermented cabbage leaf fermentation kinetics and cabbage bioactive substances dynamic changes.The condition of ultrasonic pretreatment of cabbage leaves was 40 and 60 W/L,the ultrasonic time was 10 min,the mode was 5S turn on,the 5S was turn off,and the ultrasonic temperature was 20 DEG C.The ultrasonic pretreatment could destroy the surface structure of cabbage and make the Cell contents flow out,so as to promote the growth of Lactobacillus plantarum and shorten the time of fermentation(4 h shorter than that of the control group).The conditions of low intensity ultrasonic treatment of Lactobacillus plantarum were ultrasonic intensity 25 W/L and 30 W/L,ultrasonic time was 30 s,mode 5s turn on,5s turn off,temperature is 20.The number of lactic acid bacteria after ultrasonic was significantly higher than that of the control group(without sonication),and the pH value decreased rapidly.The lactic acid content increased by 17.4%after 72 h of fermentation,indicating that the ultrasonic wave could increase the number of lactic acid bacteria rapidly,And to promote the amount of secondary metabolites-lactic acid production,so that the fermentation broth in advance to reach the end of fermentation(pH 4.0).At the same time,ultrasonic treatment of Lactobacillus plantarum,effect of ultrasonic treatment on glucosinolate and cabbage in the fermentation process of isothiocyanates,Vc,total phenol and soluble protein content was not significant,the above content increased with the duration of the fermentation decreased first and then tended to be stable.3,after plant lactobacillus fermented cabbage leaf and its fermentation liquor by solid-liquid ratio 1:2(g:mL)for beating,the double gauze filter,collecting cabbage juice,Then,the process of fermented cabbage juice beverage was studied.According to the orthogonal experiment,the best formula of fermented cabbage beverage was obtained:30%of fermented cabbage juice,20%of apple juice and 1.5g/100ml of white sugar.On this basis,adding sodium carboxymethyl cellulose(CMC)and pectin compound stabilizer test,Test results The stability factor R and the turbidity difference were used as indicators to determine the optimal stabilizer combination for CMC and pectin(the mass ratio was 3:7)and the addition was 0.1%.Finally,after 5 min of homogenization treatment,the fermented cabbage juice beverage was obtained after pasteurization and 15min cooling.The content of isothiocyanate was 2.8?3.2 mg/L,the content of Vc was 2?3mg/100mL,the content of lactic acid was 1?2‰(v:v),the soluble protein content was 0.6?0.7g/100mL,the content of total phenol was 0.5?0.6 mg/L.The beverage color uniformity,was milky yellow,unique aroma of fresh;delicate taste,sweet and sour moderate,the system is not stratified phenomenon,good mobility.Under the condition of 4 ? can be stored for two weeks.