Technology Of Rose Residue Fermented Enzyme And Its Product Development

Rosa rugosa is one of the medicinal and edible plants,widely used in food medicine,cosmetics and other industries,the market demand is great.The industrial extraction of rose essential oil mainly uses steam distillation,which has a low pollution degree to the by-product rose residue and retains the edible quality of rose residue.There are abundant nutrients and active substances in rose residue,which still has economic benefits.However,it needs to be further processed and utilized,and there are few recycling ways.In recent years,enzyme is a new type of health care products,which contains a variety of active ingredients and has physiological effects such as anti-aging.Through enzyme fermentation,the active ingredients and nutrients of substrate fermentation liquid can be enriched.The extraction process of polysaccharide from rose residue was optimized to verify the possibility of enzyme fermentation of rose residue.The fermentation process of rose residue was determined through cooperative fermentation of yeast and lactic acid bacteria,and the changes of main active components in the fermentation liquid of rose residue were investigated,which improved the antioxidant activity in vitro.The extraction conditions of polysaccharide from rose residue were optimized by single factor and Box-Behnken response surface,and the antioxidant activity of polysaccharide from rose residue was studied in vitro,which provided a theoretical basis for the fermentation of rose residue.The effects of Saccharomyces cerevisiae BM84288,Lactobacillus plantarum BMZ145009,Lactobacillus casei 140476 and Lactobacillus brevis B80490 on the fermentation of rose residue were compared.The optimal fermentation strains were selected and the fermentation process was optimized.Under optimal fermentation conditions,the changes of main components of fermentation broth and their effects on antioxidant activities in vitro were compared.The quality of rose residue enzyme drink was evaluated.The main research results are as follows:Under the conditions of solid-liquid ratio of 1:15,compound enzyme（cellulase:pectinase=1:1）addition of 1.9%,enzymatic hydrolysis temperature of 47^oC and ultrasonic duration of 84.5 min,the extraction yield of polysaccharide from rose residue was 4.308±0.03%,which verified the feasibility of fermentation of rose residue.In vitro antioxidant results showed that the total antioxidant capacity FRAP value was close to the total antioxidant capacity of VC when the mass concentration was 5 mg/m L,and the clearance rates of ABTS⁺·,DPPH·and O₂^-·were 92.19%,98.93%and 24.93%,respectively.With SOD enzyme activity and gama-GABA as the index,the optimal strains for rose residue fermentation were Saccharomyces cerevisiae BM84288 and Lactobacillus plantarum BMZ145009.Taking the activity of SOD enzyme as index,the best technology of rose residue fermentation was obtained.Under the conditions of inoculation amount of 2.5%,fermentation temperature of 37^oC and fermentation time of 90 h,the actual activity of SOD enzyme in the fermentation liquid was 159.37±5.25 U/m L.Compared with pre-fermentation,the total sugar content of fermentation liquid was 1.25±0.05 g/L after fermentation,and the utilization rate of matrix by cooperative fermentation of S.cerevisiae BM84288 and L.plantarum BMZ145009 was 77.15±0.04%.After fermentation,the contents of total phenol,total acid and ascorbic acid were 410.00±13.57 mg/L,4.36±0.11 g/L and 351.72±14.23 mg/L,respectively,which were higher than those pre-fermentation.The total antioxidant capacity FRAP increased from 0.35±0.01 mmol/L before fermentation to 1.23±0.05 mmol/L.The fermentation solution had the most obvious effect on O₂^-·scavenging capacity,followed by DPPH·scavenging capacity,and had a weak effect on ABTS⁺·scavenging capacity.The results showed that there were significant differences in the contents of main components in different time periods.When 0.1%erythritol was added into the fermentation broth of rose residue and filtered with sterile gauze for one time,the soluble solid content of the fermentation beverage was7.06%,which was in line with the evaluation standard of fruit and vegetable juice and fermented beverage.The total number of colonies≤17 cfu/m L,Escherichia coli,mold and Staphylococcus aureus were not detected,in line with the standards for microbial detection;The sensory evaluation showed that rose residue enzyme drink had rose aroma,moderate sweet and sour,uniform color,clear and transparent.The results of this study laid a theoretical foundation for the fermentation of rose residue and the development of new products,enriched the recycling ways of by-products of rose residue,and provided a new direction for the source of fermentation raw materials.