Development Of Compound Chinese Herbal Medicine For Eleocharis Tuberosa Peel Fermented Beverage

The pericarp of eleocharis tuberosa peel is not only rich in nutrients needed by human body,but also contains a variety of active ingredients with special effects on human physiological functions.However,due to the lack of processing methods,most of the eleocharis tuberosa peel is treated as waste,which not only causes waste of resources,but also brings pollution to the environment.The fermentation of eleocharis tuberosa peel by lactobacillus can not only improve the flavor and nutritional value,but also has good functional characteristics.Therefore,this paper uses eleocharis tuberosa peel as the raw material and adds liquorice,tangerine peel,citronella root and lophatherum gracile.The fermentation conditions of Chinese herbal medicine eleocharis tuberosa peel compound beverage fermented by lactic acid bacteria and the changes of active substances and bacteriostatic ability during fermentation were studied.Meanwhile,a pilot test was carried out and its storage stability was studied.Meanwhile,a pilot-scale experiment is carried out and its storage stability is studied.The main research contents and results are as follows:(1)Optimization of extraction conditions of eleocharis tuberosa peel and Chinese herbal medicine.Taking flavone,polyphenol content,iron ion reduction ability,ABTS+radical scavenging ability and sensory score were used as indexes,through single factor and response surface tests.When the ratio of water to material of eleocharis tuberosa peel base material is 1:6,fermentation is carried out.The highest sensory score was 78.5,and the extraction rates of flavonoids and polyphenols were high,which were 500.1 ?g/g and 288.1?g/g respectively.When the ratio of licorice to water(w/w)was 1:25 and the extraction temperature was 100? for 75 min.The content of flavone and polyphenol is higher,which were 115.46 ?g/mL and 98.02 ?g/mL respectively.When the ratio of dried tangerine peel to water was 1:15 and the extraction temperature was 100? for 55 min.The contents of flavonoids and polyphenols were 374.34 ?g/mL and 195.48 ?g/mL respectively.When the ratio of citronella root to water was 1:25 and the extraction temperature was 95? for 85 min.The content of flavone and polyphenol was higher,which were 276.89 ?g/mL and 167.57?g/mL respectively.When the ratio of lophatherum gracile to water was 1:15 and the extraction temperature was 95? for 65 min.The content of flavonoids and polyphenols was higher,which were 482.34 ?g/mL and 191.54 ?g/mL respectively.(2)Formula and fermentation condition optimization of eleocharis tuberos peel compound Chinese herbal medicine beverage.Taking flavonoids,polyphenol extraction rate,iron ion reduction capacity,ABTS+radical scavenging capacity and sensory score were used as indexes,through single factor,mixture design and orthogonal test design.The optimal ratio of liquorice,tangerine peel,citronella root and lophatherum gracile extract is determined to be 1:4:6:6.The mixture ratio of extract of Chinese herbal medicine and enzymatic hydrolysate of eleocharis tuberos peel is 1:6(enzymolysis conditions:enzymolysis temperature of amylase is 70?,addition amount of amylase is 2.5‰,time is 100 min;Enzymatic hydrolysis temperature of saccharifying enzyme is 40?,adding amount is 2.5‰,time is 120 min).Adding amount of sweetener is 10%.Taking the number of viable lactic acid bacteria and sensory evaluation as indicators,single factor and orthogonal test analysis were carried out.When Lactobacillus plantarum 117,58 and S7 were mixed and inoculated with 2%inoculum and fermented at 37? for 20 h,the sensory score of the beverage was 93.(3)Changes of active substances and their antibacterial properties during fermentation of eleocharis tuberos peel compound Chinese herbal medicine beverage.The changes of pH,acidity,viable count of lactic acid bacteria,polyphenol content,flavone content and other indexes of beverage during fermentation of single and mixed lactic acid bacteria were studied,as well as their inhibitory ability on 6 pathogenic bacteria were studied.Compared with single strain fermentation,the results showed that,the pH value,acidity and viable count of lactic acid bacteria tended to be stable after mixed strain fermentation for 20 h(p>0.05).The contents of polyphenol and flavone were significantly higher than those of single strain 117 for 20 h(p<0.05),which were 51.68 ?g/mL and 107.48 ?g/mL respectively.ABTS+radical scavenging capacity was significantly higher than that of single strain 58 for 20 h(p<0.05),which was 0.28 mM.At the same time,the reduction ability of iron ions was significantly higher than that of single strain 117 for 20 h(p<0.05),which was 0.24 mM.The inhibitory ability of mixed strain fermented beverage to six pathogenic bacteria such as Bacillus cereus CICC102311,Staphyloccocus aureus CICC10201,Bacillus subtilis CICC10012,Pseudomonas brenneri CICC10271,Salmonella WX29,Escherichia coli CICC10899 was significantly higher than that of the compound beverage without fermentation(p<0.05),and the diameter of bacteriostatic circle is greater than 16 mm(4)Pilot production and storage stability of eleocharis tuberos peel compound Chinese herbal medicine fermented beverage.The pilot production(1 t/d)is carried out with optimal process parameters,and the heat treatment is carried out after canning.The physical,chemical and microbiological indexes were determined and compared with 8 commercial products.Finally,the stability of the products stored at 4?,25? and 37? for 120 d was studied.The results showed that the product was clear and transparent in texture,and had a sweet and sour taste with special aroma.The total number of colonies,Escherichia coli,Mold,Yeast and Salmonella were not detected,meeting the GB 7101-2015 standard Compared with commercial products,the contents of polyphenol and flavone are higher and the energy is lower,which are 51.68 ?g/mL,108.21 ?g/mL and 109 kJ/100g respectively.There were no significant changes in turbidity,pH,flavonoid content and sensory of the beverage(p>0.05)stored at 25? and 37? for 120 d,and no microbes such as Escherichia coli and Yeast were detected.However,turbidity changed significantly(p<0.05)at 4? for 120 d,from 2.87 NTU to 0.09 NTU.