Process Optimization of Rosa roxburghii Tratt - Hericium erinaceus Beverage Fermented by Lactic Acid Bacteria
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Abstract:
In order to find the optimal process parameters of Lactobacillus paracasei SR10-1 fermented Rosa roxburghii Tratt-Hericium erinaceus compound beverage, in this study, the Box-Behnken center combination design was used, compound beverage was produced by the raw materials of Rosa roxburghii Tratt, Hericium erinaceus and granulated sugar, which were inoculated with Lactobacillus paracasei SR10-1 for compound fermentation. On the basis of single factor experiment, the effect of mass ratio of Rosa roxburghii Tratt and Hericium erinaceus, the inoculation amount of Lactobacillus paracasei SR10-1, fermentation time and impact of sugar addition were selected as variables. The response surface analysis was performed with the polysaccharide content and sensory score as the response values. The results showed that the optimal fermentation conditions were determined as follows: the combined mass ratio of Rosa roxburghii Tratt-Hericium erinaceus was 2.6:1, the inoculation amount of Lactobacillus paracasei SR10-1 was 2%, the fermentation time was 4.6 days, and white granulated sugar addition amount was 18.5%. Under the optimized conditions, the polysaccharide content of fermented beverage was 9.10 mg/mL and the sensory score was 89.34 points, Vc content was 243.57 mg/100 mL, SOD content was 5377.64 U/g tissue wet weight.The color of the fermentation beverage was bright and shiny, the aroma was rich and coordinated, the flavor was unique, and the nutrition was enriched. It has good value of industrialization development.
