Optimization Of Okra Liquid Fermentation Process And That Application

As a functional vegetable, okra has a broad development prospect. In this assay, applying okra as principal raw material, Optimize the process parameters of okra fermented liquid, and studied the stability of okra fermented liquid. Okra fermented liquid applied in beverage, developed with okra special flavor and high nutrition value of okra drinks based on traditional fermentation method. We fermented okra with lactobacillus burglarious and streptococcus thermophiles. And then we confirmed the technological process of the okra beverage taking the improvement of polysaccharide content as index. Meanwhile, the proportional parameters of compound stabilizer were optimized and the best formula of the beverage was finally acquired. After sensory evaluation of the finished product, we also stipulated the quality standard of the okra beverage. The major conclusions are as follows:(1) According to the results of the single factor test, the response surface optimization analysis is made with fermentation temperature(34℃,36℃,38℃), inoculum size of the mixed culture(4%,5%,6%) and fermentation time(16h, 20 h, 24h), taking the content of polysaccharide as the response value and the best parameters of fermentation process is fermentation temperature 37℃, inoculum size of the mixed culture 5﹪and fermentation time 18 h. The theoretical maximum of the content of polysaccharide under these conditions is 416.195 mg/100 mL. Meanwhile the effect degree of different conditions is: inoculum size of lactobacillus>fermentation temperature> fermentation time.(2) According to the results of the single factor test, the optimizing orthogonal test of the proportional parameters of the compound stabilizers is made and the effect degree of different conditions is: sodium alginate> xanthan gum> CMC> monostrarin. The best formula of the compound stabilizers is: xanthan gum 0.05%, CMC 0.06%, monostrarin 0.1% and sodium alginate 0.1%.(3) According to the results of the single factor test, the orthogonal test to optimize the best formula of the okra beverage is designed, and through the analysis of the results, the best formula of okra beverage is: sucrose 5%,citric acid 0.5%,maltodextrin 15% and compound stabilizer 0.5%. The effect degree of different conditions is: sucrose> citric acid> compound stabilizer> maltodextrin.