Optimization of Fermentation Process for Hongyang Kiwifruit Jiaosu and Antioxidant Activity in Vitro
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Abstract:
The fermentation process of Hongyang kiwi jiaosu produced in Chongqing was optimized by biorthogonal experiment with hydroxyl radical scavenging rate (50%) and sensory evaluation (50%) as comprehensive indexes. Firstly, the addition of yeast (Saccharomyces cerevisiae), lactobacillus (Lactobacillus bulgaricus & Streptococcus thermophilus), pectinase and cellulase were chosen as the independent variables and optimized through the first orthogonal experiments on the basis of single-factor experiments. The addition amounts of yeast, Lactobacillus, pectinase and cellulase were determined to be 2.0%, 2.0%, 0.5% and 2.0%, respectively. Then on this basis, the initial amount of sugar, fermentation temperature, fermentation time and solid-liquid ratio were investigated through the second orthogonal test as another part of the independent variables. The optimal technological parameters were as follows: 20% of initial amount of sugar, 1:1.3 of solid-liquid ratio, and fermentation at 36 ℃ for 35 d, under these conditions the hydroxyl free radical clearance rate, sensory evaluation and comprehensive indexes were 94.33%, 76.33 and 85.33, separately. The results showed that the fermentation process of Hongyang kiwifruit jiaosu could be optimized by the orthogonal experiment. In addition, it was found that the antioxidant activity of the fermentation product was significantly higher than that of the natural fermentation group (p<0.05), and the hydroxyl free radical clearance rate, DPPH·, ABTS·+ were increased by 8.69%, 11.89% and 36.57%, separately. This study provides a new way to promote the deep processing of Hongyang kiwifruit with local characteristics.
