Study On Preparation And Composition Of Fermentated Walnut Meal

Walnut meal as the main raw material,by Bacillus subtilis,B.licheniformis and other probiotics fermentation and natural fermentation to test its sensory evaluation,the main physical and chemical indicators analysis,enzyme activity and antioxidant activity analysis,microbial analysis and metabolomics analysis,and compare with the Liu Shenqu,Jianqu and Chen Xiangqu to the efficient use of walnut meal and walnut meal fermentation products to lay the foundation for the preparation.1.Sensory evaluationWalnut meal fermentation products feel pleasant.Its surface is more smooth than the products of Liu Shenqu,Jianqu and Chen Xiangqu.It is not easy to scattered and the smell is fermented incense.After tasting there is a kind of entrance sweet with walnut meal micro astringent,no other bad smell and with a good edible.And compared to the taste of the Liu Shenqu,Jianqu and Chen Xiangqu,the walnut meal fermentation products have more advantagess than Liu Shenqu,Jianqu and Chen Xiangqu on smell,taste and fragrance.2.Analysis of major physical and chemical indicatorsThe total sugar content of walnut meal products fermented by Bacillus subtilis and the total sugar content of walnut meal products fermented by B.licheniformis were more than 22%,while the total sugar content of Liu Shenqu,Jianqu and Chen Xiangqu were less than 15%.The reduced sugar content of the walnut meal products fermented by Bacillus subtilis and the walnut cake products fermented by Bacillus licheniformis were 7.32%and 7.04%,respectively,and the content were both more than 7%.The Liu Shenqu,Jianqu and Chen Xiangqu content of reducing sugar were 1.27%,4.26%and 1.36%respectively,and the content of reducing sugar were all less than 5%.The total acidity of the walnut cake products fermented by Bacillus subtilis and the walnut cake products fermented by B.licheniformis were 0.95%and 0.8%,respectively.The total acidity of the Liu Shenqu,Jianqu and Chen Xiangqu were 0.3%,0.72%and 0.33%respectively.In the total protein content,the total sugar content of the walnut meal products fermented by Bacillus subtilis and the walnut cake products fermented by Bacillus licheniformis were all greater than 10%,while the Liu Shenqu,Jianqu and Chen Xiangqu were all less than 10%.The total flavonoids content of walnut cake products fermented by Bacillus subtilis and walnut meal products fermented by Bacillus licheniformis were 7.95 mg/mL and 8.32 mg/mL,respectively,and the content was better than that of Shenxiangqu 7.16 mg/mL.The total polyphenol contents of walnut meal products fermented by Bacillus subtilis and walnut meal products fermented by Bacillus licheniformis were 7.68 mg/mL and 7.56 mg/mL,while the total polyphenols only 2.12 mg/mL and 1.40 mg/mL in the Liu Shenqu and Jianqu,respectly.3.Enzyme activity and antioxidant activityThe amylase activities of walnut meal products fermented by B.subtilis and the walnut cake products fermented by B.licheniformis were 248.45 U/mL and 225.13 U/mL,respectively.Liu Shenqu and Jianqu s5 amylase activities were 219.06 U/mL and 198.76 U/mL,which is lower than that of walnut meal fermented products.Lipase activity were 14.67 U/mL and 8.37 U/mL in B.subtilis ferments of walnut meal and B.licheniformis ferments of walnut meal,while the lipase activity of Liu Shenqu was only 1.33 U/mL.Bacillus subtilis fermented walnut meal products and B.licheniformis fermented walnut meal products were 98.43 U/mL and 84.13 U/mL,respectively,higher than the Jianqu's protein activity of 35.29 U/mL.The activities of SOD activity of fermented walnut meal products and B.licheniformis fermented walnut meal products were 393.75 U/mL and 236.44 U/mL,respectively.The activities of SOD activity of Liu Shenqu,Jianqu and Chen Xiangqu were 156.35 U/mL,178.13 U/mL and 80.30 U/mL.Through the study of the scavenging ability and reducing power of two free radicals,it was found that 1%walnut meal fermented food aqueous solution had DPPH·scavenging rate of 77.31%and equal with 0.6%Vc.When the concentration reached 7%,walnut the clearance rate of·OH in the aqueous solution of fermented food was 89.26%and the clearance rate of Vc to OH was 85.38%.The scavenging ability of free radicals of walnut cake fermented products was:·OH scavenging rate>DPPH·clearance rate.Comprehensive research found that walnut cake fermented food has a good antioxidant capacity.4.Microbial diversity analysisThe main fungi in the Liu Shenqu and Chen Xiangqu were two kinds:Aspergillus and yeast,accounting for 31.12%and 41.84%respectively;the most important fungi of the natural fermented walnut meal are the genus Saccharomyces,accounting for 84.77%.Bacillus subtilis fermentation products microbial flora structure is better,mainly was Bacillus,accounting for 94.93%.The bacterial structure of the Liu Shenqu,Chen Xiangqu and Jianqu are complicated,especially 12.48%and 20.16%of the cyanobacteria bacteria are detected in the Liu Shenqu,Chen Xiangqu.In addition,the Jianqu contains a certain amount of Klein Klebsiella.5.Metabolomics analysisIn the analysis of metabolomics of walnut meal and Liu Shenqu,the highest amino acid in Liu Shenqu is L-phenylalanine,which is about 28.89%of total amino acid content,and the most amino acid of walnut meal fermented food is L-leucine,about 30.57%;the first three parts of the Liu Shenqu's vitamins were formyl tetrahydrofolate,sn-glycerol-3-phosphocholine and 1-methylnicotinamide,respectively,the content of 19.43%,16.78%and 13.64%respectively.In fermented food,the contents of formyl tetrahydrofolate and sn-glycerol-3-phosphocholine were still rich in 34.65%and 12.46%,respectively,but D-pantothenic acid was higher than 1-methylnicotinamide.And the highest content of flavonoids in the Liu Shenqu was 52.42%and 2750%of the flavonoids,respectively.The highest content of the fermented food in the walnut meal was 3,4,5'-quercetin O-hexoside that was about 37.93%.In the comparison of polyphenols,the relative content of polyphenols in the Liu Shenqu is lower than that of the fermented food.The content of the acid in the Liu Shenqu is as high as 47.7%;on the carbohydrate metabolite,the Liu Shenqu and Walnut meal compound fermented food are the same,the highest mannitol 1-phosphate,in the Liu Shenqu and walnut meal fermented food content were 89.00%and 78.92%;4-coumaric acid content in the Liu Shenqu and Fermented food accounted for 47.7%and 13.7%,respectly.In addition,the Liu Shenqu contains 10.9%and 25.7%of 4-methoxy-cinnamic acid and pineal aldehyde.Walnut meal fermented food contains 31.9%benzamidine and 11.8%chlorogenic acid.