Optimization of the Ma Tang Shui Fermentation Process and Analysis of its Antioxidant Activity
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Abstract:
Sweet potato was used as the raw material, sensory score and acid yield were used as the evaluation indexes, and Ma Tang Shui was prepared by fermentation. Through orthogonal experiments, the technological conditions of Ma Tang Shui, such as the material-liquid ratio, distiller's yeast inoculum size, fermentation time, and initial fermentation pH were optimized, and the nutritional components and antioxidant activity of the Ma Tang Shui produced in this study and commercial Ma Tang Shui were compared. The results showed that the optimum fermentation conditions for Ma Tang Shui were as follows: solid-liquid ratio 1:3 (g/mL), sugar degree of sweet potato syrup 23 °Brix, sugar liquefaction at 60 ℃ for 3 h, distiller's yeast 0.19%, pH=4.5, fermentation at 30 ℃ for 9 d. After fermentation, the Ma Tang Shui sensory comprehensive score was 90 points, reducing sugar content was 6.85 g/100 g, total sugar was 7.20 g/100 g, crude protein was 6.65 g/100 g, flavone was 0.92 mg/100 g, total free amino acid was 0.27 mg/100 g, DPPH radical scavenging rate was 64.60%, total antioxidant capacity was 365.47 mmol/L, and hydroxyl radical scavenging rate was 89.99%. The reducing sugar content in commercial Ma Tang Shui was 7.84 g/100 g, total sugar was 8.00 g/100 g, crude protein was 1.43 g/100 g, flavone was 0.41mg/100 g, total free amino acid was 0.18 mg/100 g, DPPH scavenging rate was 80.25 %, total antioxidant power was 446.80 mmol/L, and hydroxyl radical scavenging rate was 41.25 %. The content of reducing sugar, total sugar, DPPH radical scavenging rate and total antioxidant capacity of the optimized Ma Tang Shui were lower than those of commercial Ma Tang Shui, while the content of crude protein, flavone, and total free amino acid, and the hydroxyl radical scavenging rate were higher than those of commercial Ma Tang Shui. A comprehensive analysis showed that the hydroxyl radical scavenging rate, flavone content, and total free amino acid of the Ma Tang Shui optimized by the optimal fermentation process were higher than those of the commercial Ma Tang Shui, which aligns with the selection of low-sugar and high-nutrition products by the middle-aged and elderly people. Therefore, the optimized Ma Tang Shui is more suitable for drinking.
