Optimization of Fermentation Process and Quality Characteristics Study of Mulberry Leaf Composite Beverage
In order to investigate the effects of different formulation compositions and fermentation conditions on the taste and quality characteristics of mulberry leaf composite fermented beverage,mulberry leaves and chrysanthemums were used as the raw materials,and their powders were blended and fermented to prepare a mulberry leaf composite beverage with health care functions.The effects of four factors,namely,different mulberry leaf powder additions,chrysanthemum powder additions,strain additions and fermentation time on the mulberry leaf composite beverage were investigated through one-factor experiments using sensory scores and α-glucosidase inhibition rate as the criteria.The orthogonal experimental design was carried out to optimize the fermentation process according to the one-factor experiment,and the quality characteristics were analyzed by the inhibition activity of α-glucosidase,antioxidant properties and sensory evaluation.The results showed that the optimal parameters for the fermentation process of mulberry leaf composite beverage were 2％of mulberry leaves,1％of chrysanthemums,0.15％of strains,and the best quality of the composite beverage was achieved when it was fermented for 32 h at a temperature of 37 ℃.Its sensory score was 88 points,α-glucosidase inhibition rate was 62.5％,with certain in vitro hypoglycemic efficacy;DPPH-scavenging rate was 38.46％,with certain antioxidant properties.
万方数据
