Research on Process Optimization and Quality Characteristics of Polygonatum odoratum Composite Fermented Beverage
The effects of different raw material contents and fermentation conditions on the sensory and antioxidant properties of Polygonatum odoratum composite fermented beverage were studied.The compound fermentation was carried out by adding Lactobacillus plantarum with Polygonatum odoratum as the main raw material and wheat germ,sour date kernel,lily,poria and longan as the auxiliary materials to prepare fermented beverage.The effects of five single factors,namely,the addition amount of Polygonatum odoratum,the addition amount of sugar,the amount of strain,the fermentation time,and the fermentation temperature,on the fermented beverage were investigated through a one-way test.And combined with orthogonal experimental design,the fermentation process was optimized with the SOD activity value and sensory score of fermentation broth as indicators.Through the single-factor test and orthogonal test,the optimal process parameters for the compound fermented beverage were 4% Polygonatum odoratum addition,5% sugar addition,0.4% strain addition,36 h of fermentation time,and 35 ℃ of fermentation temperature.The SOD activity of the fermentation broth under the optimal conditions was 10.47 U/mL,and the free radical scavenging rate of DPPH was 60.66% .At this time,the fermented beverage had a delicate,smooth taste and good flavor,bright yellow and uniform color,good sensory and strong antioxidant effect.
NETL
NSTL
万方数据
