| Peer-Reviewed

Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process

Received: 4 July 2019     Published: 29 July 2019
Views:       Downloads:
Abstract

The natural fermentation broth of fruits and vegetables is the fermentation broth obtained from the natural fermentation process of fruits and vegetables. The raw fermentation broth is produced by anaerobic fermentation of fruits and vegetables, so as to form a fermentation beverage with complex components, which can promote digestion and absorption, alleviate constipation and beautify the face. Fruit fermentation can be used not only as a drink, but also as a substitute for highly active dry yeast. It can be added into bread to make natural yeast bread with good flavor and long shelf life and other baking products. It has broad market application prospects. In this paper, physical and chemical indexes (soluble solids content, alcohol content, total acid content) and microbial indexes of natural fermentation products on sale and self-made fermentation broth of fruits and vegetables were determined, and the morphology, size and color of yeast colony in fermentation broth were observed. In order to find the suitable fermentation time, the fermentation processes of two kinds of compound fermentation broth of fruits were monitored continuously and dynamically. The results showed that the contents of soluble solids, alcoholicity, total acid content and yeast count were significantly different among different natural fermentation liquors of fruits and vegetables due to different raw materials, formulations and fermentation time. The content of soluble solids in compound natural fermentation broth 1 (orange + apple + lemon) was reduced from 13.1% to 4.0% and the pH was decreased from 4.2 to 3.1, then slowly increased to 3.3 during the 40-day fermentation at 28°C, while the content of soluble solids in compound natural fermentation broth 2 (apple + pear + lemon) decreased slowly from 12.4% to 8.5% and the pH decreased from 4.4 to 2.9 at the same fermentation temperature and time.

Published in Science Discovery (Volume 7, Issue 4)
DOI 10.11648/j.sd.20190704.14
Page(s) 200-204
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Fruit and Vegetable Fermentation Broth, Natural Fermentation, Soluble Solid Content

References
[1] 胡学智.酵素≠酶[N].中国食品报,2016。
[2] 董银卯,何聪芬,王领,等.火龙果酵素生物活性的初步研究[J].食品科技,2009,34(03):192-196。
[3] 苏龙,庄明川,陆孔泳,等.芒果木瓜天然酵素抗氧化性能分析[J].湖北农业科学,2017,56(07):1312-1314。
[4] 郭红莲,邢紫娟,余巧银,乔博鑫.天然枸杞酵素发酵的代谢产物分析[J].食品研究与开发,2018,39(05):48-55。
[5] 赵金凤,宿秀芹,曲佳乐,等.敖东酵素对脾淋巴细胞增殖作用的影响[J].食品与发酵科技,2014,50(3):50-52。
[6] 曲佳乐,赵金凤,皮子凤,等.植物酵素解酒护肝保健功能研究[J].食品科技,2013,38(09):51-55。
[7] 蒋增良,毛建卫,黄俊,等.葡萄酵素在天然发酵过程中体外抗氧化性能的变化[J].中国食品学报,2014,14(10):29-34。
[8] 冯莉,张鹤鑫,何国库,等.水果酵素对小鼠酒精性肝损伤保护作用的研究[J].中国酿造,2017,36(9):112-115。
[9] 格瑞宏,储瑞蔼,李井泉,王慧.桂圆酵素制备及其抗氧化性研究[J].食品科技,2015,40(08):262-267。
[10] 郭艳萍,赵金安.大麦天然酵素抗氧化性能的初步探究[J].山西化工,2014,34(04):4-6。
[11] 贾丽丽,冀利,孙曙光,王亚妮.冬枣酵素发酵过程中生物学特性和抗氧化活性研究[J].食品与发酵科技,2014,50(04):30-33。
[12] 毛建卫,吴元锋,方晟.微生物酵素研究进展[J].发酵科技通讯,2010,39(3):42-44。
[13] 颜晓庆,崔红燕,陈宏运,等.植物发酵液在功能性运动饮料中的应用[J].食品与发酵工业,2016,42(1):277-280。
[14] 岛本邦彦.岛本生物农业应用法[M].郑重,潍坊:酵素菌素世界社中国山东总部,1996:5-15。
[15] 王楠,王锦,许珺.酵素技术及在我国的应用:中国科学技术协会学会学术部.第十六届中国科协年会——分5生态环境保护与绿色发展研讨会论文集[C].中国云南昆明:中国科学技术协会、云南省人民政府,2014:156-159。
[16] 陈倩,刘善江,李亚星.我国酵素菌技术概况及应用现状[J].安徽农业科学,2012,40(23):11612-11615。
Cite This Article
  • APA Style

    Miao Li, Hao Song. (2019). Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process. Science Discovery, 7(4), 200-204. https://doi.org/10.11648/j.sd.20190704.14

    Copy | Download

    ACS Style

    Miao Li; Hao Song. Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process. Sci. Discov. 2019, 7(4), 200-204. doi: 10.11648/j.sd.20190704.14

    Copy | Download

    AMA Style

    Miao Li, Hao Song. Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process. Sci Discov. 2019;7(4):200-204. doi: 10.11648/j.sd.20190704.14

    Copy | Download

  • @article{10.11648/j.sd.20190704.14,
      author = {Miao Li and Hao Song},
      title = {Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process},
      journal = {Science Discovery},
      volume = {7},
      number = {4},
      pages = {200-204},
      doi = {10.11648/j.sd.20190704.14},
      url = {https://doi.org/10.11648/j.sd.20190704.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sd.20190704.14},
      abstract = {The natural fermentation broth of fruits and vegetables is the fermentation broth obtained from the natural fermentation process of fruits and vegetables. The raw fermentation broth is produced by anaerobic fermentation of fruits and vegetables, so as to form a fermentation beverage with complex components, which can promote digestion and absorption, alleviate constipation and beautify the face. Fruit fermentation can be used not only as a drink, but also as a substitute for highly active dry yeast. It can be added into bread to make natural yeast bread with good flavor and long shelf life and other baking products. It has broad market application prospects. In this paper, physical and chemical indexes (soluble solids content, alcohol content, total acid content) and microbial indexes of natural fermentation products on sale and self-made fermentation broth of fruits and vegetables were determined, and the morphology, size and color of yeast colony in fermentation broth were observed. In order to find the suitable fermentation time, the fermentation processes of two kinds of compound fermentation broth of fruits were monitored continuously and dynamically. The results showed that the contents of soluble solids, alcoholicity, total acid content and yeast count were significantly different among different natural fermentation liquors of fruits and vegetables due to different raw materials, formulations and fermentation time. The content of soluble solids in compound natural fermentation broth 1 (orange + apple + lemon) was reduced from 13.1% to 4.0% and the pH was decreased from 4.2 to 3.1, then slowly increased to 3.3 during the 40-day fermentation at 28°C, while the content of soluble solids in compound natural fermentation broth 2 (apple + pear + lemon) decreased slowly from 12.4% to 8.5% and the pH decreased from 4.4 to 2.9 at the same fermentation temperature and time.},
     year = {2019}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process
    AU  - Miao Li
    AU  - Hao Song
    Y1  - 2019/07/29
    PY  - 2019
    N1  - https://doi.org/10.11648/j.sd.20190704.14
    DO  - 10.11648/j.sd.20190704.14
    T2  - Science Discovery
    JF  - Science Discovery
    JO  - Science Discovery
    SP  - 200
    EP  - 204
    PB  - Science Publishing Group
    SN  - 2331-0650
    UR  - https://doi.org/10.11648/j.sd.20190704.14
    AB  - The natural fermentation broth of fruits and vegetables is the fermentation broth obtained from the natural fermentation process of fruits and vegetables. The raw fermentation broth is produced by anaerobic fermentation of fruits and vegetables, so as to form a fermentation beverage with complex components, which can promote digestion and absorption, alleviate constipation and beautify the face. Fruit fermentation can be used not only as a drink, but also as a substitute for highly active dry yeast. It can be added into bread to make natural yeast bread with good flavor and long shelf life and other baking products. It has broad market application prospects. In this paper, physical and chemical indexes (soluble solids content, alcohol content, total acid content) and microbial indexes of natural fermentation products on sale and self-made fermentation broth of fruits and vegetables were determined, and the morphology, size and color of yeast colony in fermentation broth were observed. In order to find the suitable fermentation time, the fermentation processes of two kinds of compound fermentation broth of fruits were monitored continuously and dynamically. The results showed that the contents of soluble solids, alcoholicity, total acid content and yeast count were significantly different among different natural fermentation liquors of fruits and vegetables due to different raw materials, formulations and fermentation time. The content of soluble solids in compound natural fermentation broth 1 (orange + apple + lemon) was reduced from 13.1% to 4.0% and the pH was decreased from 4.2 to 3.1, then slowly increased to 3.3 during the 40-day fermentation at 28°C, while the content of soluble solids in compound natural fermentation broth 2 (apple + pear + lemon) decreased slowly from 12.4% to 8.5% and the pH decreased from 4.4 to 2.9 at the same fermentation temperature and time.
    VL  - 7
    IS  - 4
    ER  - 

    Copy | Download

Author Information
  • Beijing Industrial Technology Research Institute, Beijing, China

  • Beijing Industrial Technology Research Institute, Beijing, China

  • Sections