Development And Quality Evaluation Of Functional Iron Fermented Drink

Iron Deficiency Anemia（IDA）refers to the reduction of iron that is necessary for the body’s blood to make blood,so that the iron originally stored in the body is depleted,which in turn causes the body to be in iron deficiency state,and it is not timely supplemented.This causes symptoms of anemia.It is the most common type of anemia in our country.Western medicine has long used iron supplements to treat this disease,but it also has many problems such as recurrence after discontinuation of treatment,excessive iron deposits resulting in poisoning,strong gastrointestinal reactions,and poor clinical efficacy.C hinese medicine believes that iron deficiency Anemia is closely related to the dysfunction of the liver,spleen and kidney,and viscera and degeneration,but it is not accepted by most patients due to its bad taste,slow effect,long period,and inconvenience in taking and taking.Therefore,there is an urgent need to develop a natural product that can be consumed for a long time without side effects to treat iron deficiency anaemia.Therefore,red dates,celery,black fungus,which are rich in iron and blood-enriched,were used as raw materials to be fermented by yeasts,lactic acid bacteria,and acetic acid bacteria,respectively.Finally,they were supplemented with ferrous lactate and functional oligosaccharides.In order to develop iron functional fermented drinks.The main findings are as follows:1.The development of iron functional fermented beverage（1）Jujube iron drinks:red jujube washed,steamed and crushed red jujube pulp 7.5kg,soluble solids 9.5%,p H4.485,pectinase added 60mg/L,temperature of 45°C treatment time5h,adding 15g Ca CO₃ to adjust the p H To 5.827,after inserting 2.2g of activated yeast BV818,do not cover the lid tightly first.After 12 hours,add 932g of white granulated sugar and add0.8g of activated lactic acid bacteria（Streptococcus thermophilus:Lactobacillus acidophilus=1:1）.At 25°C,the alcohol content was 9.5%,the acid ity was 22.762g/L,the alcoholicity was adjusted to 7%,and the activated brewing 1.01 acetic acid bacterium was activated at 10%for30 days.The aerobic fermentation was carried out at 32°C to alcoholicity 0,the acidity is43.673 g/L.Jujube fermented beverage has a reddish-brown appearance,an acid taste,and a jujube flavor.The total sugar content is 10.642 g/L,the polyphenol content is 1.945 g/L,the flavone content is 0.935 mg/m L,the Fe content is 2.806 mg/L,and the contaminants are limited.Microbiological tests meet national food safety standards.（2）Celery iron drink:celery after cleaning,juice crushing to get celery pulp 4.6kg,soluble solids 0.8%,p H5.413,pectinase added 60mg/L,temperature 45°C treatment time 5h,adding 5g Ca CO₃ to adjust the p H To 5.748,after inserting 1.4g of yeast BV818 after activation,the lid is not covered tightly first.After 12h,737g of white granulated sugar is added,and at the same time,0.5g of activated lactic acid bacteria is added（Streptococcus thermophilus:Lactobacillus acidophilus=1:1）.Under the environment of 25°C,the alcoholicity reached 8.2%for 15 days,the acidity was 20.473g/L,and its alcoholicity was adjusted to 7%to access 10%activated brewing 1.01 acetic acid bacterium,and aerobically fermented to alcoholicity at 32°C.the acidity is 47.267 g/L.The celery fermented beverage has a pale green,sour taste and celery aroma.The total sugar content is 7.524 g/L,the polyphenol content is 0.221 g/L,the flavonoid content is 0.476 mg/m L,the Fe content is2.559 mg/L,and the contaminants are limited.Microbiological tests meet national food safety standards.（3）Black fungus iron drink:black fungus was washed and broken to obtain black fungus pulp 7.1kg,soluble solids 3.2%,p H5.386,pectinase addition amount 60mg/L,temperature45°C treatment time 5h,add 5g Ca CO₃ The p H was adjusted to 5.787.After the 2.1 g yeast BV818 was activated,the lid was not tightly closed.After 12 hours,2120 g of white granulated sugar was added.At the same time,0.7 g of activated lactic acid bacteria was added（Streptococcus thermophilus:Lactobacillus acidophilus=1:1）At a temperature of 25°C for 15 days,the alcohol content reaches 7.6%,the acidity is 17.935g/L,and the alcohol content is adjusted to 7%.The activated brewing 1.01 acetic acid bacterium is activated at10%,and aerobically fermented to alcohol at 32°C.The degre e is 0 and the acidity is 52.864g/L.Fungus fermented beverage has a milky white appearance,tasteful acidity and a sticky taste of Auricularia polysaccharides.The total sugar content is 7.524 g/L,the polyphenol content is 0.221 g/L,the flavonoid conte nt is 0.476 mg/m L,and the Fe content is 2.559 mg/L.Limited and microbiological tests meet national food safety standards.（4）Iron compounded drinks and taste reconciliation:The jujube,black fungus and celery iron beverage were mixed in a volume ratio of 5:4:1.The amount of ferrous lactate added was0.02%,and the amount of Vc added was 0.1%.The amount of fructose added was 0.8%,the amount of isomaltose added was 5%,the amount of stevioside was 0.02%,the amount of honey added was 10%,and the amount of brown sugar added was 8%.2.Study on the quality evaluation of fermented beverage with iron supplement functionAccording to the in vitro antioxidant test,O₂^-,OH-,DPPH-,and ABTS-radical scavenging capacities were found to correspond to approximately 2 mg/m L,4 mg/m L,0.72mg/m L,and 0.4 mg/m L of iron supplemented beverage per m L,respectively.m L of Vc.Through human pharmacological experiments,it was found that the iron supplementation of the iron supplemented functional fermented beverage had a significant effect,and 90%of the10 iron deficiency anemia female students had their symptoms improved,and there was no symptom deterioration.The beverage just makes up for the deficiency of iron in clinical practice.It not only preserves the nutrients of fruits and vegetables,regulates various physiological functions of the human body,but also has special medical effects.It can not only supplement iron and blood but also treat intestinal flora.The chronic diseases caused by disorders play an important role in the treatment of iron deficiency anemia and maintaining health.