Study On High-voltage Electrostatic Field-assisted Fermentation Of Phyllanthus Emblica Jiaosu And Its Characteristics

Phyllanthus emblica is a fruit of homologous medicine and food,which contains a variety of beneficial ingredients and has beneficial effects such as antioxidation.Edible plant jiaosu is plant-derived,microbial-fermented product containing specific bioactive ingredients.Highvoltage electrostatic field(HVEF)is a kind of steady-state electric field of artificially integrated effect,which can change the permeability of cell membrane,the activity of enzymes,and the distribution and binding state of charged particles etc.HVEF has been used to accelerate the aging of wine and vinegar.However,there has not been any research on the edible Phyllanthus emblica jiaosu,the fermentation of edible jiaosu with molds,and the application of HVEF to the production of edible jiaosu.Based on the existing theories,in this paper,the fresh fruit of Phyllanthus emblica was used as raw material,the free amino acid content and total phenol content were used as the main indexes,and other characteristics such as sensory score were combined to study the fermented process of Phyllanthus emblica jiaosu with molds as the strains and the technology of HVEF-assisted fermentation of Phyllanthus emblica jiaosu successively.Then,according to the quality changes of different products discovered during the research,the effects of molds and HVEF on the free amino acids and volatile components were investigated.The main conclusions are as follows:(1)Through the single factor and response surface experiment,the optimal fermented process of Phyllanthus emblica jiaosu by molds without HVEF-assisted was determined.Firstly 0.80% Rhizopus oryzae and 0.85% Aspergillus niger were mixed with flesh,and pre-fermented at 28? for 34 hours.Secondly syrup of the same weight as flesh was added and mixed,then fermented for 49 days at 23?.Finally filtered,centrifuged and pasteurized.The effects of the amount of Aspergillus niger,the amount of Rhizopus oryzae,the main fermentation time and the pre-fermentation time on the comprehensive score decreased in turn.According to the various characteristics of product,the comprehensive quality of the Phyllanthus emblica jiaosu produced by this process was good.(2)Based on the results of(1),the HVEF treatment was introduced,the single factor and response surface experiment were used to obtain the optimal process flow and parameters of the HVEF-assisted fermentation of Phyllanthus emblica jiaosu.Firstly 0.80% Rhizopus oryzae and 0.85% Aspergillus niger were mixed with flesh,and pre-fermented at 28? for 34 hours.Secondly syrup of the same weight as flesh was added and mixed,then the mixture was placed in the HVEF of 413 kV/m for 40 minutes,and fermented for 41 days at 23?.Finally filtered,centrifuged and pasteurized.The main fermentation time had the greatest influence on the comprehensive score,followed by the HVEF strength,and the treatment time was the weakest.With HVEF,the main fermentation time was reduced by 8 days when the comprehensive quality of Phyllanthus emblica jiaosu reached the optimum level of no HVEF-assisted fermentation.(3)The categories and content of free amino acids and essential amino acids in Phyllanthus emblica jiaosu could be greatly increased by adding molds to fermentation without HVEFassisted.Among which the free amino acids were increased by10 kinds,the content was increased by 1.859 mg/mL,and the essential amino acids were increased by 6 kinds,the content was increased by 0.506 mg/mL.The content of essential amino acids was greatly increased by 0.540 mg/mL by HVEF.Alanine,L-hydroxyproline and glutamic acid was the most abundant in the treatment fluid of Phyllanthus emblica processed without strain,the Phyllanthus emblica jiaosus fermented without and with HVEF-assisted,respectively.In terms of taste,mainly sweet,umami or bitter free amino acids were contained in the three products,and only glutamic acid contributed to the taste of two kinds of Phyllanthus emblica jiaosus(TAV>1).(4)The molds and HVEF were all beneficial to improve the number of volatile components of Phyllanthus emblica jiaosu.According to the order of the treatment fluid of Phyllanthus emblica,the Phyllanthus emblica jiaosus fermented without and with HVEF-assisted,the number of volatile components was 27,44 and 54 respectively.Hydrocarbons and esters were more important in the volatile components of the treatment fluid of Phyllanthus emblica and the two kinds of Phyllanthus emblica jiaosus.In the same order,the relative percentage of hydrocarbons decreased gradually,the highest was 68.296±1.245%,the lowest was 37.057±0.841%;while the esters increased gradually,the lowest was 6.457±0.074%,and the highest was 37.149±0.252%.The relative percentage of styrene in the volatile components of the three products was the highest,and the relative percentage of ethyl acetate and methyl salicylate increased significantly after HVEF treatment.In this paper,a fermented process of Phyllanthus emblica jiaosu with molds as the strains and a process of Phyllanthus emblica jiaosu using both molds and HVEF for fermentation were obtained.The effects of molds and HVEF on free amino acids and volatile components of Phyllanthus emblica jiaosus were preliminarily investigated.A new approach and technical reference for the development and utilization of the fresh fruit of Phyllanthus emblica was provided in this paper.