以清涧红枣为主要原料,制备红枣清汁。通过单因素及正交实验优化干酪乳酸菌、植物乳杆菌、鼠李糖乳杆菌的添加量、复配比例及发酵时间、初始可溶性固形物含量;考察其货架期的pH值、可溶性固形物含量、总酸、还原糖和乳酸菌活菌数的变化,并利用电子感官技术快速准确评价货架期品质。结果表明,红枣发酵饮料以干酪乳杆菌∶植物乳杆菌∶鼠李糖乳杆菌=6∶1∶1复配,接菌量0.01%(m/m),初始可溶性固形物含量13.5%,37 ℃发酵48 h后,环磷酸腺苷含量21.4 μg/mL,活菌数可达到1×108 CFU/mL以上;在4 ℃条件下贮藏21 d时,总酸5.52 g/kg,还原糖11.7 g/100 g,活菌数5.63×106 CFU/mL,符合果蔬发酵汁标准QB/T5356—2018;货架期电子感官分析结果与感官评定、微生物及理化指标的测定结果有很好的一致性,确定红枣发酵饮料货架期为21 d,证实电子感官评价技术可应用于红枣发酵饮料货架期的质量评定。
Qingjian jujube was used as the main raw material to produce jujube juice. Using single factor and orthogonal experiments, the addition amount and the compounding ratio of Lactobacillus casei, Lactobacillus plantarum,Lactobacillus rhamnosus were optimized, as well as the fermentation time and initial soluble solid content. The changes of pH value, soluble solid content, total acid, reducing sugar and the viable count in the shelf life were investigated, and the quality of shelf life was quickly and accurately evaluated by electronic sensory technology. The results showed that the compounding ratio of L. casei∶L. plantarum∶L. rhamnosus=6∶1∶1, the addition amount was 0.01%(m/m), and the initial soluble solid content was 13.5%. After fermentation for 48 h at 37 ℃, the content of cyclic-adenosine monophosphate was 21.4 μg/mL, and the viable count was above 1×108 CFU/mL. When stored at 4 ℃ for 21 d, the total acid was 5.52 g/kg,and the reducing sugar was 11.7 g/100 g, the viable count was 5.63×106 CFU/mL, which met the standard of QB/T 5356—2018 fruit and vegetable fermented juice. The results of evaluation by electronic sensory technology during shelf life were in good agreement with the conclusions of sensory evaluation, microbial index and physical and chemical indexes. The shelf life of fermented beverage of jujube was determined to be 21 d. These results indicated that electronic sensory evaluation technology could be used to evaluate the quality of jujube fermented beverage during the shelf life.
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