| The enzyme made from rose and jujube kernel not only retains the soothing effect of jujube kernel,but also emits a light rose aroma,which is a sweet and sour enzymatic beverage with rich nutrition.The traditional fermentation process is mostly natural fermentation.It uses microorganisms of the raw materials themselves,which fermentation method is easily affected by the surrounding environment and easily contaminated by harmful microorganisms.So the quality of the product is unstable.In this study,kombucha has been used as strain and rose and jujube kernel have been used as raw materials to obtain the rose enzyme with high biological activity,in the meantime,the raw materials are strictly sterilized.Firstly,4 kinds of probiotics were screened for fermentation(Aspergillus oryzae,Yeast,Lactobacillus and Kombucha),and the optimum fermentation strain was determined to be kombucha by sensory evaluation.Investigating the effect of sugar on the acidity of enzymes,finally determined that the amount of white sugar added is 1%,and the fermentation period is 10 days.Explore the effect of the four roses on the quality of enzymes and finally determine that the most suitable one is Rose 3.Under this condition,experiments have shown that the pH in fermentation broth was 3.36,a total acid content was 15.63 g/kg,residual sugar content was 5.69 g/L,the total phenol content was 0.846 g/L,the total flavonoid content was 0.425 g/L,and the reducing power was 0.778.Secondly,on the basis of the above experiments,the fermentation technology of traditional Chinese medicine was introduced to prepare mixed fermentation broth of rose and jujube.Meanwhile,the antioxidant activity and enzyme activity of rose fermentation broth,jujube nut fermentation broth and mixed fermentation broth were studied.The study found that the antioxidant activity of these three fermentation broth gradually increased during the fermentation time course,and the total phenol content were 1.434 g/L,0.296 g/L,and 0.922 g/L,respectively,which increased 33.64%,85%,and 88.55% compared with the beginning ones.The DPPH radical scavenging ability increased by 24.6%,77.8 % and 14.1% respectively;The reducing power increased by 40.3%,8.6 % and 27.9% respectively.The activoty of SOD enzyme,pectinase and cellulase in three kinds of fermentation broth were increasing during the fermentation time course.The SOD enzyme activity of the mixed fermentation broth is 25.58 U/mL,which is the highest and 2.85 times higher than the initial.The highest activity of pectinase and cellulase in rose fermentation broth was 45.145 U / mL and 27.34 U / mL,respectively,3.6 times and 4.49 times higher than the initial.Thirdly,in order to investigate the change of the substances that have the function of calming the nerves in fermentation,the content of total flavonoids,total saponins,jujuboside A,jujuboside B,spinosin,6’’’-feruloylspinosin and the activity of monoamine oxidase were determined during fermentation.The study found that the content of total flavonoids,total saponins,jujuboside A,spinosin,and 6’’’-ferulospinoid in the mixed fermentation broth gradually increased with the extension of fermentation time.At the end of the fermentation,the concentrations were 0.716 g/L,0.246 g/L,0.0165 g/L,0.098 g/L,and 0.035 g/L,respectively,which were 13.47%,1.65%,17.3 times,6.125 times,and 5.83 times higher than the initial.Meanwhile,jujuboside B was detected on the 10 th day of fermentation with mixed fermentation broth,and its concentration was 0.011 g/L.The activity of monoamine oxidase was 31.711U/mL on the 10 th day of fermentation,which was 2.03% lower than that at the beginning,which was no significant change in monoamine oxidase activity during fermentation.Fourthly,flavor analysis of fermentation broth prepared in the early stage was carried out,utimately discovered that the rose fermentation broth has the strongest sour taste,and the Chinese medicine fermentation broth has the strongest bitter taste,but the mixed fermentation broth has the weakest sour taste and bitter taste.It is found that DFA analysis is more suitable to distinguish three kinds of fermentation broth than PCA analysis.The results of sensory evaluation were analyzed by fuzzy comprehensive evaluation,and found that the best preparation process is to select a mixed fermentation broth,adding 10 % poria,1.5 % yam,0.5 % lily,0.1 % xanthan gum and 30 % sugar(The ratio of honey,rock sugar and brown sugar is1:2.5:2.5).After mixing the above materials,the temperature is controlled at 80-90℃ for 60 minutes.The fermentation paste was prepared with pH 4.34,alcohol content 0.085 g/100 g,chloride content 0.02 g/100 g,crude polysaccharide content 28.62 g/100 g,total acid content 0.45g/100 g and total phenol content 8.35 mg/g,which met the requirements of T/CBFIA 08003-2017.This study was made to provide a new method for the development of functional enzymes and a new idea for the analyzing method of enzymes. |
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