Research On Processing Technology Of Hanfu Apple Pomace Fermented Fruit Drink

In recent years,with the mass production of Hanfu apple,all kinds of deep processed products of it have been introduced to the market continuously.The Hanfu apple pomace is the main by-product in the processing of fruit juice and wine,and it contains plenty of dietary fiber,protein and fat and some other nutrition.In traditional industrial production,apple pomace is often discharged as production waste directly,which not only results in resource waste and great harm to the environment and ecological balance.Fermented fruit drink is a kind of bioactive catalyst of unique property,and the importance of it has been gradually known.Therefore,this paper makes a study of Hanfu apple pomace-based processing technology of fermented fruit drink.The specific test results are as follows.1.The nutrient components of Hanfu apple pomace are analyzed comprehensively.The results show that the content of dietary fiber in apple pomace is the highest,65.34%,moisture7.32%,ash 3.21%,protein 6.87%,fat 3.67%,total sugar 4.87%,vitamin C 0.87%.Thus it can be seen that the content of dietary fiber is significantly higher than other components,and dietary fiber is an important component of fermented fruit drink,which will provide a test base for the next study.2.Taking the cellulase,pectinase and hemicellulase as the research objects,the optimum conditions of enzymatic hydrolysis have been determined.The results show that when single-factor experiments are carried out,using three kinds of enzymes respectively,the enzymatic hydrolysis rate of hemicellulase and soluble solids were 22.9%and 2.3%respectively,and the enzymatic hydrolysis rate of cellulase and soluble solids were 33.1%and2.3%respectively.The enzymolysis rate and soluble solids content of pectinase were 37.1%and 3.4%respectively.Pectinase enzymatic hydrolysis effect is best,but it can be seen that there is no significant difference among the three enzymes enzymatic hydrolysis effect.The result indicates when three enzymes compound use of orthogonal experiment is carried out,the temperature is 55℃,the initial p H is 5.0,When the ratio of material to liquid was 1:3 and the enzymatic hydrolysis time was 240 minutes,the enzymatic hydrolysis rate of Hanfu apple pomace could reach 66.76%and the content of soluble solids could reach 6.87%,which is significantly superior to the control experiment and enzymatic effect of single enzyme.3.Using the enzymatic treatment of Hanfu apple pomace as raw material,yeast was used for primary fermentation and Lactobacillus casei for secondary fermentation.The results showed that the optimal fermentation effect could be obtained by the condition of the initial p H of 4.5,the inoculation amount of 0.15%yeast,the fermentation temperature of 30℃and the fermentation time of 16 h.And we can also make the best secondary fermentation by adding Lactobacillus casei with a mass ratio of 0.5%for 24 hours when the temperature is adjusted to 37℃.4.The sensory evaluation of fermented apple pomace beverage products results that the fermented apple pomace beverage presents milky white,with apple aroma,persistent non-stimulating taste,loose and delicate tissue,and its physical and chemical indicators show that the water content of fermented apple pomace beverage is less than 5%,and the protease content is higher than（3453±10）U/g.The contents of superoxide dismutase（SOD）and lipase（LD）are higher than（545±10）U/g and（38±5）U/g respectively.The number of Lactobacillus casei is higher than（8.9±0.5）*10⁸CFU/g.5.The antioxidant activity of fermented fruit beverage was analyzed.The results predicate that fermented fruit beverage shows scavenging ability towards superoxide anion radical(O₂^-·),hydroxyl radical（·OH）and DPPH free radicals.When the concentration of fermented fruit beverage comes up to 1 mg/m L,the clearance rate of（·OH）reaches 79.1U/m L,and when the concentration of fermented fruit beverage is 1 mg/m L.The scavenging rate of superoxide anion radical(O₂^-·)and DPPH free radicals was 19.23%and 81.56%respectively at 1.2 mg/m L.Fermented fruit drink can scavenge some reactive oxygen radicals and protect some organisms from oxidative damage.According to the analysis of the results above,experimental evidence for developing the fermented fruit drink of Hanfu apple pomace can be provided,and the whole Hanfu apple industry chain can be made more perfect.