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Preparation of Fruit Fermented Beverage with

Strong Antioxidant Activities

1,2
ZHAO Mouming 1,2,3 ,摇 DONG Hongzhu ,摇 LIN Lianzhu 1,2
(1郾 School of Food Science and Engineering, South China University of Technology,
Guangzhou 510640, China;
2郾 Guangdong Food Green Processing and Nutrition Regulation Technologies Research Centre,
Guangzhou 511458, China;
3郾 Beijing Advanced Innovation Center for Food Nutrition and Human Health,
Beijing Technology and Business University, Beijing 100048, China)

Abstract: In the present study, rice wine was obtained in terms of mixed fermentation of brown rice and
glutinous rice by distiller蒺s yeast and yeast. Then, the fermented fruit beverage with pleasant flavor and
strong antioxidant activities was obtained by adding mixed fruits (green apple, guava, navel orange, and
mango) and acetic acid bacteria. The optimum fermentation conditions were obtained. The ratio of brown
rice and glutinous rice was 1颐 1 by adding 0郾 80% distiller蒺s yeast at 30 益 for 3 d, and then the mixture
was treated with 0郾 06% yeast at 28 益 for 7 d. After that, the mixed fruits were added into rice wine at
the ratio of 2颐 1, which were fermented by adding 0郾 30% acetic acid bacteria at 33 益 for 4 d. The total
sugar, alcohol content, titratable acidity, and pH value of the fermented fruit beverage were 4郾 62% ,
4郾 41% , 3郾 00% , and 3郾 49, respectively. The high total phenol content (1 420郾 14 mg / L) of the fer鄄
mented fruit beverage exhibited strong DPPH radical scavenging capacity (10郾 14 mmol/ L) and oxygen
free radicals of absorptive capacity (16郾 65 mmol/ L).
Keywords: fermented fruit beverage; fermentation process; total phenol content; antioxidant activities

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