Study On The Development And Efficacy Of Rosa Roxburghii And Goji Fermented Beverages

Rosa roxburghii(Rosa roxburghii Tratt.)and Goji(Lycium barbarum L.)are natural plant resources in China.They have unique medicinal and food value and high market value.However,the transformation methods of Rosa roxburghii and Goji are limited,and their unique flavor reduces their acceptance by the public.In recent years,as Rosa roxburghii and Goji have attracted the attention of researchers,their pharmacological effects have been studied gradually.At the same time,how to make consumers more easily accept them is also one of the problems.Based on the above reasons,this paper carried out the development and efficacy research of Rosa roxburghii and Goji fermented beverages.The main results are as follows:(1)Analyze the nutritional components of Rosa roxburghii and Goji raw liquid: in Rosa roxburghii powder,the moisture content is 3.72 ± 0.23%,the fat content is 0.10 ±0.02%,the protein content is 0.71 ± 0.03%,the dietary cellulose content is 4.15 ±0.19%,the carbohydrate content is 16.93 ± 0.48%.In Goji raw liquid,the fat content is 0,the protein content is 2.32 ± 0.18%,the dietary cellulose content is 0,the carbohydrate content is 11.41 ± 0.42 %.(2)Screening of fermentation strains: in this study,seven strains of Saccharomyces cerevisiae preserved in the laboratory were used to ferment Rosa roxburghii juice,Goji juice and mixed juice of Rosa roxburghii and Goji respectively.By comparing the basic physical and chemical properties and functional indicators of fermentation broth after fermentation by different yeasts,a strain of Saccharomyces cerevisiae(BYBC-GQZ)with strong fermentation effect was selected as the fermentation strain of this experiment.Basic physical and chemical properties include p H value,vitamin C content,polyphenol content,flavone content,carotene content,total triterpene content,polysaccharide content,reducing sugar content,Goji acid content.Functional indicators include antioxidant ability,uric acid reducing ability and blood glucose reducing ability.(3)Optimization of fermentation process: single factor test and response interview were used to investigate the effects of various factors(fermentation time,Rosa roxburghii powder material water ratio,Goji raw liquid material liquid ratio,Rosa roxburghii and Goji complex ratio,yeast inoculation amount)on the fermentation process of Rosa roxburghii juice,Goji juice and Rosa roxburghii and Goji juice.The influence degree of each single factor on the response value of the three fruit juices was determined.And the optimal fermentation conditions were determined.The optimum fermentation conditions of Rosa roxburghii juice were fermentation time 54 H,material water ratio 10 g / 150 ml,yeast inoculation amount 4%.The optimum fermentation conditions of Goji juice were fermentation time 55 h,Goji juice material liquid ratio 70%,yeast inoculation amount 3%.The optimum fermentation conditions of Rosa roxburghii and Goji juice were fermentation time 50 h,Rosa roxburghii and Goji complex ratio 3:1,yeast inoculation amount 4%.Under the optimum fermentation conditions,the inhibition rates of α-amylase in the three fruit juices were increased,which were close to that of acarbose solution.The inhibition rate ofα-amylase of 200 μg/ ml acarbose solution was 64.134%.The inhibition rate of α-amylase of fermented Rosa roxburghi juice was 58.902%.The inhibition rate of α-amylase of fermented Goji juice was 55.443%.The inhibition rate of α-amylase of Rosa roxburghii and Goji juice was 55.673%.(4)Aroma component analysis and free amino acid component analysis: the aroma components and free amino acid components of Rosa roxburghii juice,Goji juice,Rosa roxburghii and Goji juice were analyzed.The results showed that the aroma of Rosa roxburghii juice after fermentation was mainly grain aroma,oil flavor and fruit aroma.The main aroma substance was alcohol.The content of free amino acids decreased.After fermentation,the aroma of Goji juice was mainly fruit aroma and wine aroma.The main aroma substances were alcohols.The content of free amino acids remained unchanged before and after fermentation.For Rosa roxburghii and Goji juice,the aroma of Rosa roxburghii and Goji juice which were mixed before fermentation was mainly grain aroma and wine aroma.The aroma of Rosa roxburghii and Goji juice which were mixed after fermentation was fruit aroma,wine aroma and flower aroma.The main aroma substances in both ways were transformed from aldehydes and ketones to alcohols.The content of free amino acids decreased.(5)Formulation design of fermented beverages: the formula test was carried out on the fermentation broth of Rosa roxburghii juice,Goji juice,Rosa roxburghii and Goji juice.Through sensory evaluation,the optimum addition amounts of isomaltulose and stevia,citric acid,resistant dextrin,xanthan gum and CMC were determined.In Rosa roxburghii juice,their addition amounts were 1.5 %:0.01 %,0.05 %,1.5 %,0.05 %:0.05 %respectively.In Goji juice,their addition amounts were 1.5 %:0.01 %,0.10 %,2.0 %,0.05 %:0.05 % respectively.In Rosa roxburghii and Goji juice,their addition amounts were1.5 %:0.01 %,0.10 %,2.0 %,0.05 %:0.05 % respectively.Four fermented beverages were sterilized by high temperature and high pressure.The inhibition rates of α-amylase were52.645 % in Rosa roxburghii juice,51.199 % in Goji juice,51.445 % in Rosa roxburghii and Goji juice before fermentation and 51.661 % in Rosa roxburghii and Goji juice after fermentation.The inhibition rate of α-glucosidase was 69.754 % in Rosa roxburghii juice,59.264 % in Goji juice,63.286 % in Rosa roxburghii and Goji juice before fermentation and 65.870 % in Rosa roxburghii and Goji juice after fermentation.