Study on Development and Antioxidant Activity of Astragalus membranaceus,Lycium barbarum and Malus asiatica Fruit Vinegar
With Astragalus membranaceus and Lycium barbarum as the raw materials,Astragalus membranaceus and Lycium barbarum juice is prepared through mixing,boiling,filtering and centrifugation.Astragalus membranaceus and Lycium barbarum juice and Malus asiatica juice are mixed in proportion,and it is fermented by yeast and acetic acid bacteria to prepare fruit vinegar.The optimal technological conditions are determined by single factor test and orthogonal test.The results show that the optimal preparation process of Astragalus membranaceus and Lycium barbarum juice is the ratio of Astragalus membranaceus to Lycium barbarum of 1∶2,solid-liquid ratio of 1∶20,boiling time of 60 min;the optimal ratio of Astragalus membranaceus and Lycium barbarum juice to Malus asiatica juice is 1∶5;the optimal conditions for alcohol fermentation are inoculation amount of yeast of 8%,fermentation temperature of 28℃,initial sugar content of 14%,fermentation time is 6 d;the optimal conditions for acetic acid fermentation are inoculation amount of acetic acid bacteria of 10%,fermentation temperature of 32℃,initial alcohol content of 8%,shaker rotating speed of 200 r/min;when the addition amount of pectinase is 200 mg/L,the light transmittance of fruit vinegar reaches 90.16%.The product prepared under these conditions has light yellow color,moderate sourness and sweetness,aromatic flavor,and strong antioxidant activity.
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