Development of a lactic acid-fermented fruit juice

• Main Authors: Cheng-Yu Peng, 彭成瑜
• Other Authors: Chi-Fai Chau
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/41130468887454463434

碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 102 === Lactic acid-fermented products which have their own fermentation process have been popular across the globe for a long time. The objective of this study is to develop a lactic acid-fermented fruit juice and to evaluate its potential for the improvement of intestinal health. This research was divided into three parts; firstly, lactic acid fermentation was compared with mixed fermentation. After the comparison trial, the better method was adapted for the subsequent fermentations. Secondly, the experiments were conducted by adding different fruit combinations, pectinase (PE) and isomalto-oligosaccharides (IMO). Finally, the fermentation model was adapted based on our experimental results. The optimal formula of fermented products was chosen and assessed by both in vitro and in vivo methods. In the comparison of lactic acid fermentation and mixed fermentation, the lactic acid fermentation was found to have better effect than the mixed fermentation. The trial also showed that concentrated juice could not replace fresh pulp on the lactic acid fermentation. Furthermore strong flavor fruits could not influence the flavor of the final product. However it was found that adding PE could enhance the yield of lactic acid-fermented fruit juice. But, the addition of IMO had no prebiotic effect on the lactic acid-fermented fruit juice. According to the above experimental results, the fermentation model was established. Three formulas were designed for the preparation of the lactic acid-fermented fruit juice, and then the optimal one was selected for physiological assessments. The results of the in vitro assay showed that the sample did not have obvious prebiotic effect. Meanwhile, the formula was used for in vitro assay. The results indicated that the consumption of the lactic acid-fermented fruit juice could significantly (p<0.05) increase the number of total lactic acid bacteria in the intestine of mice. This study has developed a lactic acid-fermented fruit juice which could improve intestinal micro flora and promote intestinal health.