食品与发酵工业 >

2024 , Vol. 50 >Issue 1: 177 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035207

研究报告

基于电子舌探究超声催陈对木枣果醋品质的影响

  • 王倩 ,
  • 尹玉茜 ,
  • 冯政华 ,
  • 刘银兰 ,
  • 尹胜楠 ,
  • 任迪峰
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  • 1(北京林业大学 生物科学与技术学院,林木资源高效生产全国重点实验室,林业食品加工与安全北京市重点实验室,北京,100083)
    2(山西临歌枣酿红枣树生物科技有限公司,山西 吕梁,030000)
第一作者:硕士研究生(任迪峰教授为通信作者,E-mail:rendifeng@bjfu.edu.cn)

收稿日期: 2023-02-17

  修回日期: 2023-03-16

  网络出版日期: 2024-01-31

基金资助

林业和草原科技成果国家级推广项目(2020133135)

收起

Effect of ultrasonic aging on the quality of Mu-jujube vinegar based on electronic tongue

  • WANG Qian ,
  • YIN Yuxi ,
  • FENG Zhenghua ,
  • LIU Yinlan ,
  • YIN Shengnan ,
  • REN Difeng
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  • 1(State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry,College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China)
    2(Shangxi Linge Zaoniang Hongzaoshu Biotech Co.Ltd., Lüliang 030000, China)

Received date: 2023-02-17

  Revised date: 2023-03-16

  Online published: 2024-01-31

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摘要

确定了超声催陈木枣果醋的最佳工艺,并基于电子舌探究超声催陈对木枣果醋营养品质和感官品质的影响。以木枣果醋中总酯的含量为指标,通过单因素试验和正交试验确定超声催陈木枣果醋的最佳工艺为超声功率300 W、超声时间45 min、乙醇添加量0.4%。在此工艺条件下,超声处理的木枣醋亮度提升且总体颜色向红、黄方向发展,但醋的颜色变化并不明显。果醋中维生素C、黄酮、多酚、环磷酸腺苷等活性物质含量没有显著性下降,同时超声处理可以使木枣果醋的口感变柔和。超声处理加速了木枣果醋中酯化反应的发生,表明超声处理是一种有前途的果醋催陈技术,为改善果醋品质提供了可能。

关键词： 木枣; 木枣果醋; 超声催陈; 风味; 电子舌

本文引用格式

王倩 , 尹玉茜 , 冯政华 , 刘银兰 , 尹胜楠 , 任迪峰 . 基于电子舌探究超声催陈对木枣果醋品质的影响[J]. 食品与发酵工业, 2024 , 50(1) : 177 -182 . DOI: 10.13995/j.cnki.11-1802/ts.035207

Abstract

The optimum technology of ultrasonic aging Mu-jujube(Ziziphus jujuba Mill.) vinegar was determined, and the effect of ultrasonic aging on the nutritional and sensory quality of jujube vinegar was investigated based on electronic tongue. Taking the content of total esters in fruit vinegar as the index, the optimum ultrasonic aging process was determined by single factor test and orthogonal test as ultrasonic power of 300 W, ultrasonic time of 45 min and ethanol addition of 0.4%. Under these technological conditions, the brightness of fruit vinegar with ultrasonic treatment increased and the overall color developed to red and yellow, but the color change of the vinegar was not obvious. The content of vitamin C, flavonoids, polyphenols, cyclic adenosine monophosphate and other active substances in fruit vinegar did not decrease significantly. Meanwhile, ultrasonic treatment could soften the taste of jujube fruit vinegar. Ultrasonic treatment accelerated the esterification reaction in jujube fruit vinegar, which indicated that ultrasonic treatment was a promising technology to accelerate the aging of fruit vinegar and provided a possibility for improving the quality of fruit vinegar.

Key words： Mu-jujube (Ziziphus jujuba Mill.); jujube vinegar; ultrasonic aging; flavor; electronic tongue

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