Fermentation Of Jujube And Barbarum Beverage By Lactic Acid Bacteria

Jujube belongs to the Rhamnaceae plants of the genus,which originated in China.It has a more than 4000 years ago history,The jujube has a rich taste,rich in vitamins,polyphenols,alkaloids and so on.It has the effect of antioxidation and anticancer.Lycium barbarum is a plant of Lycium barbarum,which contains a large number of Lycium barbarum polysaccharides and trace elements.It is a kind of nutrition and health food for both medicine and food.It has the efficacy of clearing liver,moistening lung and making eyes.In this study,three kinds of beverages were prepared by using the newly screened lactic acid bacteria,and the changes of color,organic acid,polyphenols and volatile substances in the drinks before and after fermentation were discussed,and the theoretical basis for the development and production of the new fermented beverage of Chinese jujube wolfberry was discussed.According to the extraction rate of soluble solids,the optimum enzymatic hydrolysis conditions of Chinese jujube Lycium barbarum were determined by single factor and orthogonal experiment:red jujube,enzyme hydrolysis time 5h,enzyme hydrolysis temperature 60,enzyme content 800mg/L,Lycium barbarum,enzymolysis time 3h,enzyme hydrolysis temperature 60,and enzyme quantity 1000mg/L.Thirteen strains of lactic acid bacteria in the laboratory were inoculated in three different types of red jujube Lycium barbarum fermented liquid,and the changes of pH value and OD value were evaluated in the fermentation process.Finally,L2 and L12,L5 and L11,L5 and L11 were the dominant strains of Chinese jujube Lycium Lycium extract,beating liquid and after extraction.4 strains of lactic acid bacteria were screened for antagonism and harmful bacteria inhibition test.It was found that other lactic acid bacteria had no antagonism except the inhibition of L2 and L5,and 4 strains of lactic acid bacteria could inhibit the harmful bacteria.A single factor experiment on fermentation conditions was made with pH value and sensory evaluation as the index.The optimum fermentation conditions of lactic acid bacteria in the extraction liquid,pulp liquid and after extraction were determined by sensory evaluation as the index of fermentation condition response surface.The fermentation temperature was 35,35 and 40,respectively,and the fermentation time was 17.20h,15.06h and 22.11h.The amount of inoculation was 1.98%,1.10%and 2.08%.High performance liquid chromatography tandem mass spectrometry(LC-MS),high performance liquid chromatography(HPLC)and gas chromatography tandem mass spectrometry(GC-MS)were used to detect the extract of red jujube Lycium Lycium from lactic acid bacteria,polyphenol compounds,organic acids and volatile substances after extraction.The analysis showed that the extraction,beating and extraction of red jujube Lycium barbarum In fermented drinks,the higher content of polyphenols is rutin and trans ferulic acid,rutin and trans ferulic acid,rutin and protocatechuic acid.The higher content of organic acids are lactic acid and tartaric acid,and the higher content of volatile substances is formate and ethyl hexanoate,decanoic acid and hexanol,decanoic acid and anesole.