Research On The Technology Of Fermented Beverage Of Chaenomeles Speciosa(Sweet) Nakai

As a medicinal and edible plant,chaenomeles speciosa(Sweet)Nakai is rich in nutrients and has a variety of physiological functions.Dried chaenomeles speciosa(Sweet)Nakai has a long shelf life,which can avoid the disadvantages caused by the concentration of the mature period,but it has less edible processing technology and low utilization rate.Lactic acid bacteria fermented food takes into account both health and taste.Therefore,in this study,dry chaenomeles speciosa(Sweet)Nakai was used to prepare viable fermented beverages to improve the utilization rate of chaenomeles speciosa(Sweet)Nakai,and to provide theoretical basis and process parameters for the production of chaenomeles speciosa(Sweet)Nakai fermented beverages.The main research contents and results are as follows:(1)Determine Lactobacillus plantarum:Lactobacillus acidophilus:Streptococcus thermophilus=1:1:1 as the fermentation strain,and the optimized fermentation process was36 h fermentation time,3%(v/v)bacterial inoculum,and sugar.With a concentration of 2%(w/v),the total acid was 32.49 g/L,the logarithm of viable bacteria was 11.79,the p H value was 4.55,and the sensory score was 86.90.(2)The stable process was determined as carrageenan 0.04%(w/v),konjac gum 0.08%(w/v),pectin 0.06%(w/v),and the precipitation rate of fermented beverages under this condition was 1.02%.The lactic acid bacteria contained in the chaenomeles speciosa(Sweet)Nakai fermented beverage have good tolerance in the environment of artificial gastric juice,artificial intestinal juice,sodium chloride and bile salt,and the number of viable bacteria was more than 1×10~8CFU/m L.(3)The content of total acid,total sugar and total phenol in the fermented beverage of chaenomeles speciosa(Sweet)Nakai increased,which improved the efficacy of the fermented beverage.The types and contents of volatile flavor substances in chaenomeles speciosa(Sweet)Nakai juice and chaenomeles speciosa(Sweet)Nakai fermented beverages were compared,and 92 volatile flavor substances were identified,mainly alcohols,ketones,esters,aldehydes and terpenes;fermented beverages The substances such as acetone,3-hydroxy-2-butanone,ethanol,propanethiol,isoamyl alcohol,n-hexanal,propyl butyrate,menthyl acetate,furfural and?-pinene were significantly higher than those of chaenomeles speciosa(Sweet)Nakai juice.It adds unique smells such as creamy,wine,fruit and rose fragrance to fermented beverages,and improves the effects of anti-oxidation,bacteriostasis and anti-tumor;4-isopropyltoluene,ethyl acetate,styrene,methyl Substances such as heptenone,2-hexanone,2-methylbutanal,isovaleraldehyde,ethyl hexanoate and benzaldehyde were significantly reduced,reducing some pungent odors.(4)The shelf life at room temperature was 8 days,and the shelf life at refrigerated(4?)was 28 days based on sensory scores,viable bacteria count,total acid and p H value.The quality of fermented beverages during the shelf life was higher,and the viable bacteria count was higher than 6.92×10~8CFU/m L,meeting the national standard requirement of 1×10~6CFU/m L.The sensory quality and microbial indicators of fermented beverages meet the requirements of relevant national standards.(5)According to the requirements of the enterprise,the production process and operation points,material balance and equipment selection of the fermented beverage of chaenomeles speciosa(Sweet)Nakai with an annual output of 1000 t were designed,and the fermentation of chaenomeles speciosa(Sweet)Nakai was formulated in accordance with GB/T 31326 and GB/T 31121 Beverage technical standards.