Optimization of Fermentation Technology of Red Raspberry Fruit and Evaluation of Nutritional Components and Antioxidant Functions
Red raspberry fruits from the planting areas of the Manas river basin in Xinjiang were used as raw materials,and three mixed strains of Lactobacillus plantarum,Lactobacillus paracasei,and Lactobacillus acidophilus were used as fermentation strains to prepare red raspberry functional fermented jam.Based on single-factor experiments,the fermentation process of red raspberry jam was optimized through orthogonal experiments,and the nutritional components and antioxidant functions of the fruit and the optimized fermented jam were evaluated.The results showed that the optimal fermentation conditions of red raspberry jam were as follows:fermentation time 80 h,fermentation temperature 39 ℃,sugar addition 17％.Under these conditions,the vitamin C content of fermented jam was 207.04 μg/g,the soluble solids content was 34.76％,the total amino acid content was 9.12 mg/g,the total phenol content was 25.92 mg/g,the total flavonoid content was 3.13 mg/g,the ellagic acid content was 13.17 mg/g,and the sensory score was 88 points.1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation clearence rate and ferric ion reducing antioxidant power(FRAP)of jam were 67.36％,59.27％and 5.68 μmol/mL,respectively,which were significantly higher than those of the original fruit pulp.After fermentation,the nutritional components and antioxidant quality of red raspberry jam were significantly improved,and the microbial detection of the product was qualified,which further enriched the functionality of the jam product.
red raspberry jammixed strainsoptimization of fermentation processnutritional componentsantioxidant functional evaluation
万方数据
维普
