Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage
Dendrobium officinale leaf contains various physiologically active substances. However, no previous studies have reported on the use of D. officinale leaf extract in fermented sweet potato beverages. In this study, Dendrobium officinale leaf and sweet potato were used as raw materials to produce a c...
Saved in:
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/8127516 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841560204496338944 |
|---|---|
| author | Zhenlin Zhang Zhichao Yin Yanhong Wang Xingtang Fang Xi Chen Chunlei Zhang Qingqing Xue Weiwei Cheng Meihua Hu Yixuan Zhu Yin Yao |
| author_facet | Zhenlin Zhang Zhichao Yin Yanhong Wang Xingtang Fang Xi Chen Chunlei Zhang Qingqing Xue Weiwei Cheng Meihua Hu Yixuan Zhu Yin Yao |
| author_sort | Zhenlin Zhang |
| collection | DOAJ |
| description | Dendrobium officinale leaf contains various physiologically active substances. However, no previous studies have reported on the use of D. officinale leaf extract in fermented sweet potato beverages. In this study, Dendrobium officinale leaf and sweet potato were used as raw materials to produce a compound fermented beverage flavored with D. officinale leaf. A sweet potato vinegar folk production method was used, and beneficial microorganisms, including Rhizopus, yeast, and lactic acid bacteria, were inoculated into the fermentation. The quantity of D. officinale leaves, concentration of the sweet potato koji, fermentation time, and temperature during the fermentation process were optimized using orthogonal experiments and analysis of variance. The results indicated that a D. officinale leaf extract of 30%, sweet potato koji concentration of 30%, fermentation time of 5 days, and temperature of 30°C were optimal for beverage formation. Under these conditions, the fermentation broth had a mild flavor of D. officinale leaf and a moderately sweet and sour taste, the biofilm was a transparent gelatinous film, and the utilization efficiency of carbohydrates was high. Excellent flavor, color, and stability of the sweet potato beverage were obtained, with a total sugar content of 15.88 mg/mL and a final pH of 2.65. |
| format | Article |
| id | doaj-art-a26c359637f846b5b2926704b653d0c0 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-a26c359637f846b5b2926704b653d0c02025-01-05T00:00:02ZengWileyJournal of Food Quality1745-45572024-01-01202410.1155/jfq/8127516Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound BeverageZhenlin Zhang0Zhichao Yin1Yanhong Wang2Xingtang Fang3Xi Chen4Chunlei Zhang5Qingqing Xue6Weiwei Cheng7Meihua Hu8Yixuan Zhu9Yin Yao10College of Biological and Pharmaceutical EngineeringCollege of Biological and Pharmaceutical EngineeringSchool of Life ScienceSchool of Life ScienceSchool of Life ScienceSchool of Life ScienceCollege of Biological and Pharmaceutical EngineeringCollege of Biological and Pharmaceutical EngineeringCollege of Biological and Pharmaceutical EngineeringCollege of Biological and Pharmaceutical EngineeringCollege of Biological and Pharmaceutical EngineeringDendrobium officinale leaf contains various physiologically active substances. However, no previous studies have reported on the use of D. officinale leaf extract in fermented sweet potato beverages. In this study, Dendrobium officinale leaf and sweet potato were used as raw materials to produce a compound fermented beverage flavored with D. officinale leaf. A sweet potato vinegar folk production method was used, and beneficial microorganisms, including Rhizopus, yeast, and lactic acid bacteria, were inoculated into the fermentation. The quantity of D. officinale leaves, concentration of the sweet potato koji, fermentation time, and temperature during the fermentation process were optimized using orthogonal experiments and analysis of variance. The results indicated that a D. officinale leaf extract of 30%, sweet potato koji concentration of 30%, fermentation time of 5 days, and temperature of 30°C were optimal for beverage formation. Under these conditions, the fermentation broth had a mild flavor of D. officinale leaf and a moderately sweet and sour taste, the biofilm was a transparent gelatinous film, and the utilization efficiency of carbohydrates was high. Excellent flavor, color, and stability of the sweet potato beverage were obtained, with a total sugar content of 15.88 mg/mL and a final pH of 2.65.http://dx.doi.org/10.1155/jfq/8127516 |
| spellingShingle | Zhenlin Zhang Zhichao Yin Yanhong Wang Xingtang Fang Xi Chen Chunlei Zhang Qingqing Xue Weiwei Cheng Meihua Hu Yixuan Zhu Yin Yao Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage Journal of Food Quality |
| title | Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage |
| title_full | Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage |
| title_fullStr | Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage |
| title_full_unstemmed | Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage |
| title_short | Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage |
| title_sort | research on fermentation technology for a dendrobium officinale leaf sweet potato koji compound beverage |
| url | http://dx.doi.org/10.1155/jfq/8127516 |
| work_keys_str_mv | AT zhenlinzhang researchonfermentationtechnologyforadendrobiumofficinaleleafsweetpotatokojicompoundbeverage AT zhichaoyin researchonfermentationtechnologyforadendrobiumofficinaleleafsweetpotatokojicompoundbeverage AT yanhongwang researchonfermentationtechnologyforadendrobiumofficinaleleafsweetpotatokojicompoundbeverage AT xingtangfang researchonfermentationtechnologyforadendrobiumofficinaleleafsweetpotatokojicompoundbeverage AT xichen researchonfermentationtechnologyforadendrobiumofficinaleleafsweetpotatokojicompoundbeverage AT chunleizhang researchonfermentationtechnologyforadendrobiumofficinaleleafsweetpotatokojicompoundbeverage AT qingqingxue researchonfermentationtechnologyforadendrobiumofficinaleleafsweetpotatokojicompoundbeverage AT weiweicheng researchonfermentationtechnologyforadendrobiumofficinaleleafsweetpotatokojicompoundbeverage AT meihuahu researchonfermentationtechnologyforadendrobiumofficinaleleafsweetpotatokojicompoundbeverage AT yixuanzhu researchonfermentationtechnologyforadendrobiumofficinaleleafsweetpotatokojicompoundbeverage AT yinyao researchonfermentationtechnologyforadendrobiumofficinaleleafsweetpotatokojicompoundbeverage |