Abstract
The comprehensive evaluation model of antioxidant capacity of Malus doumeri fruits beverage was determined by principal component analysis. Based on the antioxidant capacity of fermented beverage of Malus doumeri fruits, the single factor test and the response surface methodology were used to find out optimal fermentation conditions. Results showed that the comprehensive antioxidant capacity of Malus doumeri fruits fermented beverage was F综合=1.214 2×(0.386 2F1+0.241 2F2+0.196 2F3). The optimal fermentation parameters of antioxidant fermented beverage of Malus doumeri fruits were: starting at pH 5.0, fermentation temperature 30 ℃, adding 20 g/100 mL of Malus doumeri fruits, inoculating 5 mL/100 mL of LGG, fermentation time 28 d, F综合=3.42.
Publication Date
2-18-2023
First Page
171
Last Page
177
DOI
10.13652/j.issn.1003-5788.2020.12.035
Recommended Citation
CHENG, Tian-de; XIE, Qing-tong; and YOU, Li-jun
(2023)
"Optimization on fermentation process of high antioxidant activity of Malus doumeri fruits beverage,"
Food and Machinery: Vol. 36:
Iss.
12, Article 35.
DOI: 10.13652/j.issn.1003-5788.2020.12.035
Available at:
https://www.ifoodmm.cn/journal/vol36/iss12/35
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