Food and Fermentation Industries >

2026 , Vol. 52 >Issue 3: 223 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041782

Research on process optimization and sensory quality of brown sugar fermented by compound lactic acid bacteria

  • WANG Wenxin ,
  • WANG Hao ,
  • DUAN Qingli ,
  • YU Youqiang ,
  • CHEN Shan ,
  • ZHENG Xiaoyang ,
  • MA Xishan ,
  • SONG Ziyue ,
  • WU Shubo ,
  • YANG Dan ,
  • DUAN Shenglin ,
  • LIU Shiwei
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  • 1(China National Research Institute of Food & Fermentation Industries Co. Ltd., Beijing 100015, China)
    2(China National Sugar and Alcohol Group Co. Ltd., Beijing 100032, China)

Received date: 2024-12-05

  Revised date: 2025-05-26

  Online published: 2026-03-13

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Abstract

The bioprocessing of brown sugar using lactic acid bacteria is a viable approach to enhance the functional values of products, improve their sensory characteristics, and endow them with high added value.In this study, a mixed fermentation method using Lacticaseibacillus rhamnosus and Lactobacillus acidophilus was used to carry out the liquid fermentation of brown sugar.The fermentation process was optimized by comparing the effects of different fermentation process parameters on the pH value of the fermented brown sugar solution and its DPPH free radical scavenging rate.Evaluation of the sensory quality of fermented brown sugar with different dilutions was conducted by combining electronic and human senses.The results showed that the optimal fermentation conditions were determined to be fermentation at 36 ℃ for 35 h with a 0.2 g/L of bacterial inoculation.Under the optimal fermentation conditions, the DPPH free radical scavenging activity of fermentation brown sugar was up to 80.19%.Additionally, the results of electronic sensory showed significantly different flavors between fermented and unfermented brown sugar solutions at different dilution levels.And the brown sugar fermentation solution with a 15% dilution exhibited the best organoleptic quality.In conclusions, this study would lay a theoretical foundation for the development of functional brown sugar beverages.

Key words： fermented brown sugar; process optimization; antioxidant activity; electronic senses; artificial sensory evaluation

Cite this article

WANG Wenxin , WANG Hao , DUAN Qingli , YU Youqiang , CHEN Shan , ZHENG Xiaoyang , MA Xishan , SONG Ziyue , WU Shubo , YANG Dan , DUAN Shenglin , LIU Shiwei . Research on process optimization and sensory quality of brown sugar fermented by compound lactic acid bacteria[J]. Food and Fermentation Industries, 2026 , 52(3) : 223 -229 . DOI: 10.13995/j.cnki.11-1802/ts.041782

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