Preparation of solid drink with kefir fermented compound fruits and vegetables and its functions in vitro

Authors

CHEN Shu-jun, College of Life Science, Shanxi University, Taiyuan, Shanxi 030006 , China
LUO Jia, College of Life Science, Shanxi University, Taiyuan, Shanxi 030006 , China

Abstract

Taking the compound fruits and vegetables with Kefir fermented apple pulp-ketchup-sea buckthorn juice, by adding the right amount of inulin, fructooligosaccharides and chlorophyll, a leisure health solid drink was made by freeze-drying in vacuum. With the viable count of Lactobacillus and yeast as indicators, single factor and response surface tests were used to optimize fermentation process. Fermented freeze-dried solid drink were made to different concentration gradients, using unfermented freeze-dried samples as a control, and samples were used to analyze and determine the capacity of hypoglycemic, lipid-lowering and antioxidant in vitro. The results showed that the optimal fermentation conditions were: fermentation time of 46.4 h, inoculum amount of 8.0% and fermentation temperature of 31 ℃. Under these conditions, the viable count of lactobacillus and yeast of the fermented compound fruits and vegetables were 7.58×10¹¹, 7.41×10¹¹ CFU/mL, respectively. The fermented group has higher glucose, lipid-lowering and antioxidant capacity than the control group, and the binding amount of sodium taurocholate (lipid-lowering capacity) and hydroxyl radical scavenging rate (antioxidant capacity) of fermented group is significantly higher than that of the control group (P＜0.01).

Publication Date

4-28-2020

First Page

196

Last Page

201

DOI

10.13652/j.issn.1003-5788.2020.04.035

Recommended Citation

Shu-jun, CHEN and Jia, LUO (2020) "Preparation of solid drink with kefir fermented compound fruits and vegetables and its functions in vitro," Food and Machinery: Vol. 36: Iss. 4, Article 35.
DOI: 10.13652/j.issn.1003-5788.2020.04.035
Available at: https://www.ifoodmm.cn/journal/vol36/iss4/35

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