Processing Of Malusasiatica By Lactic Acid Fermentation

Although there are abundant resources of Malusasiatica in China,the utilization of Malusasiatica is relatively simple and can not form a higher utilization rate.Improve the processing technology of Malusasiatica products,expand the style of products,for the relevant researchers and consumers focus on.A fermented beverage of Lactobacillus salicifolia with suitable taste and health function was prepared from Fructus salicifolia,which could provide the basis for the study of Fructus salicifolia.It is of great significance to develop the resources of Fructus salicifolia and improve the value of its products.In this experiment,through screening out suitable lactic acid bacteria for fermentation,the appropriate carbon source,nitrogen source and raw material ratio were determined,the technological parameters of fermented beverage were obtained,and the changes of nutritional components during storage were determined,and the digestive system of gastrointestinal tract was simulated.The product is pleasant,sour,sweet,delicious and nutritious.The main research results in this paper are as follows:(1)Lactobacillus species ratio:through the change of lactic acid content in the fermentation process,the optimum ratio of Lactobacillus bulgaricus to Lactobacillus plantarum was 1:2,fermentation 24 hours,the lactic acid content in juice was 16.73 g/L.It’s the same.(2)Selection of carbon and nitrogen sources:According to the lactic acid content in the fermentation process,the results showed that fructose and Yeast powder grew well.(3)By single factor and response surface analysis,the optimum ratio of raw materials was determined to be 75%juice concentration,8%fructose and 3%Yeast powder.Under this fermentation condition,the sensory synthesis value was 95.6%.The optimum fermentation parameters were fermentation temperature 28℃,inoculLum 7%and fermentation time 34 h.Under this fermentation condition,the lactic acid content was 17.93g/L.(4)The higher the storage temperature is,the faster the decrease rate of viable bacteria in the fermented beverage is,the lower the viable bacteria content in the stable beverage is.The viable bacteria number in the fermented beverage can be kept above 10~6 CFU/mL.(5)The tolerance of Lactobacillus bμLgaricus and Lactobacillus plantarum in Lactobacillus crassifolia fermented beverage in artificial intestinal juice,artificial gastric juice,high salt and bile salt environment was studied by simulating human digestive tract environment.The results showed that the residual viable bacteria concentration was still above 10~6 CFU/mL after 4 hours in artificial intestinal juice,7.4*10~5 CFU/mL after 2 hours in artificial gastric juice with pH 1.5,1.5*10~7 CFU/mL when NaCl concentration was 4%,and 1.1*10~6 when bile salt content was 0.4%.It is concluded that lacticacid bacteria have strong tolerance in artificial intestinal juice,artificial gastric juice,high salt and bile salt environment,and have good application prospects in food and health food industry.