Development And Nutrition Evaluation Of Mango Lactic Acid Fermented Beverage

In this paper,the main raw material of Alfonso mango pulp was inoculated with direct acid fermentation agent,and the fruit beverage fermented by lactic acid bacteria with rich nutritional value and unique flavor was developed.Through a series of experiments,the suitable fermentation agent,juice formula and production conditions of direct injection lactic acid bacteria were determined.The changes of organic acids,free amino acids,sugar consumption,main aroma components and antioxidant properties were measured before and after fermentation.The stability of fermented mango juice drink with active lactic acid bacteria was determined under 4? storage condition.(1)The direct fermentation agents selected for the fermentation of mango beverage lactic acid bacteria are Lactobacillus 2.0 CN and Lactobacillus cheese L-01,and the ratio between the two fermentation agents is 1:1;Using sensory evaluation scores as evaluation indicators,the juice formula was determined:Alfonso mango original pulp 25%,sucrose 7%,and water 68%.The best process conditions were determined by single factor test and response surface test:fermentation temperature 31?,fermentation time 16.5h,Vaccination quantity 0.003%,the best stabilizer is:0.05%xanthan gum+0.05%CMC.(2)The types and content of organic acids before the fermentation of mango juice are:malic acid(5164.4 mg/kg)and citric acid(1264.8 mg/kg).The types and content of organic acids after fermentation are:malic acid(5051.4 mg/kg),lactic acid(4425.2 mg/kg),citric acid(1634.6 mg/kg).After the fermentation of lactic acid bacteria,the types and content of free amino acids changed significantly before the fermentation.Before fermentation,the content of free amino acids was 1.718 mmol/L,totaling 14 kinds of free amino acids.After fermentation,the content of free amino acids was 3.838 mmol/L,totaling 15 kinds of free amino acids.The content of reduced sugar before fermentation of mango juice is 25.77 g/L,and the total sugar content is 106.10 g/L.After fermentation,the reduced sugar content is 23.51 g/L and the total sugar content is 82.48 g/L.(3)The aroma composition before and after fermentation was determined by SPME-GC-MS technology.The results showed that after fermentation,terpenes in mango juice were significantly reduced,some aldehydes were converted to ketones,and a small amount of ethyl acetate,phenylethanol,caproic acid and eugenol were produced,which resulted in weak fruit,flower and fermentation aroma in the fermentation flavor.(4)After the fermentation of lactic acid bacteria,the antioxidant activity of mango juice also changed.The changes of total phenol and flavonoids in mango juice before and after fermentation were determined.The DPPH free radical scavenging ability,hydroxyl radical scavenging ability and superoxide anion free radical scavenging ability were used as indicators to evaluate antioxidant capacity,after the fermentation of lactic acid bacteria,the three indicators of mango juice increased,and the changes of the first two indicators were more obvious.(5)Through the determination of pH,number of live bacteria,total acid,sensory evaluation,and color difference of mango fermented beverage under 4? storage conditions,the optimum storage time was determined to be 21 days.The quality indexes and basic components of fermented beverage of active mango lactobacillus were also determined.