Optimization of fermentation process of bamboo shoot juice beverage by fuzzy mathematics comprehensive evaluation combined with response surface method
Using clear water produced in the process of canned bamboo shoots as raw material,the bamboo shoot juice beverage was prepared with Lactobacillus fermentium and Kombucha as strains.The fermentation process was optimized by single factor test,fuzzy mathematics comprehensive evaluation and response surface method,and its physicochemical index,microbial index and antioxidant activity were tested and analyzed.The re-sults showed that the optimal fermentation process for bamboo shoot juice beverage was as follows:Kombucha addition 6％,fermentation tempera-ture 25 ℃,and time 2.5 d.Under these optimal conditions,the color of bamboo shoot juice beverage was uniform,with light yellow base fluid,the sensory score,solid content,pH,total sugar,total acid,total phenol and total flavonoids contents were 85.24 points,6.13 g/L,3.38,0.16 g/L,41.33 g/L,7.74 mg/L and 0.066 mg/ml,respectively.The viable number of probiotics was 3.5×107 CFU/g,and coliform,Salmonella and mold were not detected,indicating that its physicochemical and microbial indexes were in line with the standard T/CASME 435-2023"Probiotic fermented botanical bever-age".The scavenging rate of l,l-diphenyl-2-picrohydrazide(DPPH)free radical and hydroxyl free radical(·OH)of bamboo shoot juice beverage were 64.03％and 46.62％,respectively,indicating that bamboo shoot juice beverage had certain antioxidant capacity.
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