Study On The Process Of High Anthocyanin Content Sanhua Plum Preservation Based On Lactobacillus Fermentation

Sulfur storage is the main method to produce traditional cantonese-style fruits blank.Improper use of the storage method will cause the product sulfur residue exceeding the standard with causing food safety problems;The discharge of high salt curing liquid can also lead to environmental pollution and waste of re sources.Flesh plum is rich in anthocyanins with purple color.Anthocyanins are the main color-forming substances and bioactive substances of sanhua plum plum.The use of sulfite seriously d amage the anthocyanins,reduce the nutritional value of products,and damage the sensory quality.Lactic acid bacteria fermentation can achieve the purpose of sulfur free preservation of fruit blanks,and fully guarantee product quality and safety,and friendly environment.In this paper,Sanhua plum was raw materials to study anthocyanins and their antioxidant ability,optimized of the process of Sanhua Plum fermentation preservation,screening of DVU protective agent,provided theory evidence for high anthocyanin content in fermented fruit billet Sanhua Plum industrial production,lay the foundation for the development of high quality local products.The conclusions are as follows:1?Anthocyanin activity assay?1?Purified lyophilized powder of total anthoc yanins by AB-8 macroporous resin separation,weighing the total anthocyanin content of blueberry fruit can be in 5.939+0.048mg/g,the total anthocyanin content in fresh fruit of Sanhua Plum was 3.155+0.095mg/g.?2?DPPH·scavenging ability,ABTS⁺·scavenging ability and Fe³⁺reduction ability in descending order:VC>Sanhua Plum anthocyanin>blueberry anthocyanins;inhibition ability on?-amylase:Sanhua Plum anthocyanin>blueberry anthocyanins;inhibition of anthocyanin on?-amylase is anti competitive inhibition.?3?HPLC analysis showed of Sanhua Plum anthocyanin containing mainly cyanin-3-glucoside and cyanin-3-rutinoside.Blueberry anthocyanins contain no cyanin-3-glucoside and cyanin-3-rutinoside.2?Optimization of fermentation technology of blank?1?Strain ratio:It was difficult to control the growth of spoilage bacteria by single strain fermentation of Leuconostoc mesenteroides.In the mixed fermentation,the greater the proportion of Leuconostoc mesenteroides,the higher the proportion of fermentation liquid acidity,content of anthocyanin,number of lactic acid bacteria,and the lower the proportion total number of yeast.When Lactobacillus plantarum:Lactobacillus casei:Leuconostoc mesenteroides party to 3:1:8 had the best fermentation.?2?Color protecting condition:The greater the amount of organic acid added,the lower of microbial survival rate was and fruit blank anthocyanin variation;Compared the overal,clolor protection ability from strong to weak:rosmarinic acid>oxalic acid>citric acid>acetic acid.The response surface optimized color scheme one:0.49%oxalic acid,0.45%citric acid,anthocyanins blank change rate was 39.03%after fermentation;color scheme two:0.28%rosmarinic acid,0.36%acid,0.41%citric acid,anthocyanins blank change rate was35.26%of fermentation.Color scheme two is better than color scheme one.?3?Hardening treatment:Hardening treatment can significantly improve the hardness of fermented fruit and delay the loss of anthocyanin..There was no significant difference between the hardness and the decrease rate of anthocyanin of grinded and ungrinded.Sanhua Plum without skin grinding processing,selection of calcium chloride solution for 2h chloride concentration of 0.2%after fermentation.?4?Bacteriostatic condition:Added compound color fixative into fermentation system,orthogonal optimization result showed:0.025%potassium sorbate,0.01%natamycin,3%salt,yeast were 1 logarithm,Lactobacillus were 2 logarithm after 37?fermenting for 30d,reached preservation requirements.?5?The fermentation process was optimized by optimizing the ratio of strain,color protecting,hardening and bacteriostasis:Fresh Sanhua Plum dip in calcium chloride solution for 0.15%2h and dry cleaning.According to the quality of plum fruit add 180%water,bacteriostatic agent of 0.025%,0.025%potassium sorbate,0.01%natamycin,salt3%,color agent 0.3%rosmarinic acid,0.4%acid,0.4%citric acid,3.5%lactic acid bacteria access,Lactobacillus plantarum liquid by strains ratio of Lactobacillus plantarum:Lactobacillus casei:Leuconostoc mesenteroides=3:1:8,The results showed that sanhua plum was obtained moderate hardness and anthocyanin content with the content of consequences was 0.0201 mg/g?retention of about 64.63%?,hardness was 2.58N?hardness was increased 49.13%?fermentation storage.3?Freeze drying protective agent screening forlactic acid bacteria.?1?The results of single factor experiments showed that freeze-drying protection ability of protective agent for three kinds of lactic acid bacteria rom strong to weak were:Trehalose>skimmed milk>peptone>glycerol>D-mannitol>lactose;protection of agent types from strong to weak were:protein>sugar>alcohols.?2?Orthogonal optimization to get complex solutions:for the optimal combination of Lactobacillus plantarum was 10%trehalose,10%glycerol,7%skim milk,live bacteria rate after freeze-dring was up to 80.55%,living bacteria rate of freeze-dried powder preserved4?after a month was 66.67%;for the optimal combination of Lactobacillus casei was13%sugar,seaweed 7%skim milk,10%glycerol,live bacteria rate after freeze-dring was up to 76.67%,living bacteria rate of freeze-dried powder preserved 4?after a month was63.33%;for the optimal combination of Leuconostoc mesenteroides was 15%trehalose,7%skim milk,7%glycerol,live bacteria rate after freeze-dring was up to 78.43%,living bacteria rate of freeze-dried powder preserved 4?after a month was 72.55%.4?Analysis of flavor components in fermented fruit?1?The characteristics of flavor substances of Sanhua plum mainly for:ethanol,mushroom local alcohol,benzaldehyde,nonanal and decanal,2,4-two tolualdehyde,beta cyclocitral,methyl heptenone,Damascus ketone,ionone,geranylacetone,2,6-butylated hydroxytoluene,adjacent benzene two formic acid two butyl ester.Sanhua Plum fermentation blank characteristic flavor compounds of benzene formaldehyde,2-ethyl hexanol,acetic acid,trans-2,4-heptadienal,eleven aldehydes,ethyl palmitate,ethyl sorbate.?2?Compared with fresh fruit,fermented blanks flavor content of aldehydes and ketones increased,and the content of alcohols and esters decreased.The ratio of the content of esters and ketones in the flavor components of the fruit body fermented by three strains of mixed bacteria was higher than that of the mixture of the fermentation of the two strains.The comparison of the optimization of the fermentation process with the blank and the optimization of the comparison,the flavor components of aldehydes,ketones,esters content increased,the proportion of alcohol content decreased.