Optimization of fermentation conditions for potato - based fermented beverages and analysis of flavor substances

Potatoes are rich in nutrients. China ranks first in the world in terms of potato planting area and production. However, currently, the main products are primary processed products, with backward processing technology, a small variety of deep - processed products, and low added value. In this study, Burbank potatoes were used as the main raw material to prepare potato fermented beverages, aiming to develop deep - processed potato products and increase their added value. Through response surface optimization tests, the optimal fermentation conditions for potato fermented beverages were determined: the ratio of the compound koji (distiller's yeast; yellow distiller's yeas; rice distiller's yeast) was 1:2:2, the addition amount of the compound koji was 0.5 %, the fermentation time was 48.7 h, and the fermentation temperature was 31 °C.Through the analysis of flavor substances, it was found that 24 flavor substances were isolated from potato pulp, 30 were isolated after saccharification, and 34 were isolated from potato fermented beverages. Compared with before fermentation, more alcohol substances were produced in potato pulp after fermentation, while ester and acid compounds decreased. This study successfully determined the optimal fermentation conditions for potato fermented beverages. Through the analysis of flavor substances at different stages, it revealed the chemical changes that occurred during the fermentation process, providing insights for the development of high quality potato - based fermented beverages with clear flavor characteristics.