Fermentation technology and effects of antioxidant and anti-exercise fatigue of quinoa haskap complex fermented supernatant

[Objective] This study aimed to optimize the fermentation process of quinoa-haskap complex fruit fermentation supernatant and develop anti-exercise fatigue food with high nutritional value. [Methods] Using black quinoa and haskap as raw materials, yeast combined with <i>Lactobacillus</i> for collaborative fermentation, the fermentation process conditions of composite fermentation juice were optimized by single factor and orthogonal test, and its anti-exercise fatigue effect on mice was deeply investigated based on animal experiments. [Results] The optimum fermentation conditions of quinoa-indigo fruit complex juice were as follows: initial pH 4.0, fermentation time 32 h, fermentation temperature 37 ℃, white sugar content 8%, and the activity of superoxide dismutase in the fermentation product was 253.49 U/mL. <i>In vitro</i> antioxidant tests showed that composite quinoa-haskap complex fermented supernatant had strong antioxidant effect and proportional to the concentration of antioxidant. The results of animal experiments demonstrated that different doses of quinoa-haskap fruit complex juice fermented supernatant prolonged exhaustive swimming time of mice, significantly reduced serum urea nitrogen and other indexes, and significantly increased liver and muscle glycogen reserves (<i>P</i>＜0.05). [Conclusion] The supernatant of quinoa and haskap fruit complex juice under optimal fermentation conditions has strong antioxidant activity and can improve the exercise endurance of mice.