Research On The Production Process Of Compound Berry Enzymes

Red raspberry and blackcurrant have a variety of nutritional components and health care functions,the development of red raspberry and blackcurrant compound enzymes is an effective way of deep processing,red raspberry and blackcurrant compound enzymes can play their respective advantages,effective complementary nutrition.And the development of two or more complex enzymes in fruits and vegetables is a functional beverage trend.In this experiment,the raw materials were treated,and the fermentation technology of compound berry enzyme by Lactobacillus plantarum,yeasts and two mixed strains was optimized.The number of viable bacteria and the activity of SOD in the fermentation broth as the comprehensive evaluation index,the optimum fermentation conditions for the preparation of compound berry enzyme were determined.The results are as follows:1.The thawing time and juice loss rate of red raspberry and blackcurrant were studied by different microwave thawing power.The results showed that the power of 350W(medium fire)was used to defrost red raspberry and blackcurrant,the defrost time was short and the juice loss rate was small.2.The fermentation ratio of red raspberry and blackcurrant was studied by sensory evaluation.The results showed that the optimum ratio of red raspberry to black currant was 89.0,so the ratio of compound berry raw material could be used to optimize the fermentation process of compound berry enzyme by Lactobacillus plantarum and yeast.3.The optimal fermentation conditions of Lactobacillus plantarum were determined as follows: Fermentation temperature 39 ?,time24 h,initial sugar content18%,inoculation amount 3%.4.The optimal fermentation conditions were as follows: fermentation temperature28?,time 40 h,initial sugar content 18%,inoculation amount 0.15%.5.The optimal fermentation conditions of mixed fermentation of Lactobacillus plantarum and yeast were as follows: inoculating yeast at 28 ? for 12 hours,the temperature was kept at 39?,then inoculating Lactobacillus plantarum,after 30 hours of fermentation.