Full
Outline
To develop a Orah lactic acid bacteria fermented beverage with both excellent taste and health-promoting functions, and to conduct a comprehensive quality analysis thereof.
Single-factor experiments were conducted to investigate the effects of material-liquid ratio, white sugar addition amount, strain compound ratio, inoculation amount, fermentation time and temperature on the fermentation process. Basic parameters were screened by combining fuzzy comprehensive evaluation, and response surface methodology was further used for optimization and to establish a sensory evaluation prediction model.
The optimized optimal process parameters were determined as follows: Inoculation amount of 3%, fermentation temperature of 35 °C and fermentation time of 6 h, under these conditions, the fuzzy comprehensive evaluation value reached 0.9397. The physicochemical indexes of the fermented beverage were: Total acid content of 1.12 g/100 mL, total sugar content of 10.6 g/100 mL, pH 3.54 and soluble solid content of 12.4°Brix.
This study develope Orah lactic acid bacteria fermented beverage complies with GB/T 31121—2014 Fruit and vegetable juices and beverages. The research provide a theoretical basis for the development of high-value-added products from deep processing of Orah.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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