Optimization of Browning Condition of Fermented Mopan Persimmon by Response Surface Methodology

Mat Black(MB)has higher nutritional value and health care function than its non-black food. This topic used mature persimmon as raw material to inquire into edible microbes to explore the best technological conditions for the fermented black persimmon of Mopan persimmon to provide a certain technical reference for further processing persimmon black products. Aspergillus niger,Mucor sp.,Rhizopus sp.,Aspergillus oryzae were inoculated into the pretreated persimmon pulp for constant temperature fermentation,and four fungi were compared to fermented persimmons. Affected by the degree of browning,Asp. nigerwas was the most suitable microorganism for persimmon black products. The single-factor and response surface methodology were used to optimize the browning condition of Asp. niger fermented persimmon,and the optimal fermentation conditions were as follows:500.00 g of persimmon pulp was added to the amount of Asp. niger suspension 8 mL(1×10^-4 g/mL)The temperature was 33.5 ℃ and the time was 72.5 d. Under this condition,the browning degree could reach up to 5.62.In this paper,the effects of four fungi on the browning degree of fermented persimmons were compared. The single-factor and response surface methodology were used to optimize the browning conditions of Asp. niger fermented persimmons,and the significant factors and suitable conditions for browning were obtained,which could provide technical reference for the development of persimmon black products.