Optimization of Fermentation Process of Banana-Dendrobium Officinale Juice by Lactic Acid Bacteria and Analysis of Volatile Flavor Substances
Objective:To investigate the fermentation process of banana-Dendrobium officinale juice by lactic acid bacteria and the effect of lactic acid bacteria fermentation on the volatile flavor substances of banana-Dendrobium officinale juice.Method:Bacillus coagulans,Lactobacillus plantarum and rhamnosae were used for mixed fermentation.With total acid as the evaluation index,Response surface experiments were used to optimize the process parameters of the fermentation,analyze the changes of volatile flavor substances in banana-Dendrobium officinale juice.Results:The best fermentation process was the inoculum 1.9%,the fermentation temperature 33.2℃,and the fermentation time 35.7h.Under the optimized conditions,the total acid yield was 0.982%.GC-MS results showed that there were 29 kinds of volatile flavor substances after fermentation.Compared with unfermented banana-Dendrobium officinale juice,Among them,there are 2 acids,11 esters,3 aldehydes,3 alcohols,2 hydrocarbons,4 ketones,3 phenols,and 1 sulfide.Aldehydes and sulfur substances were added,and phenols,acids and ketones were 1.8,1.6 and 3.4 times higher than before fermentation.Conclusion:The flavor of banana-Dendrobium officinale juice was more abundant after lactic acid bacteria fermentation.
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