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.
WANG Xin
,
LI Yali
,
MA Fujun
,
WU Yimin
,
DUAN Shenglin
,
WANG Weigang
,
LI Bing
. Development of jujube fermented beverage and the application of electronicsensory technology in its shelf life evaluation[J]. Food and Fermentation Industries, 2020
, 46(5)
: 140
-146
.
DOI: 10.13995/j.cnki.11-1802/ts.022385
[1] 郝爱梅,李彩艳.陕北枣树优质丰产栽培技术研究[J].绿色科技,2016(5):67-68;70.
[2] 张敏. 发酵大枣粉加工工艺研究[D].洛阳:河南科技大学,2013.
[3] 赵仁邦,刘孟军,葛微,等.高效液相色谱法测定枣中的糖类物质[J].食品科学,2004(8):138-142.
[4] 范改敬. 红枣汁乳酸发酵工艺及发酵液体外抗氧化性研究[D].保定:河北农业大学,2015.
[5] 陈其钢,温明显.利用乳酸菌生产传统发酵食品研究进展[J].农产品加工(学刊),2013(18):50-53.
[6] 杭锋,陈卫.益生乳酸菌的生理特性研究及其在发酵果蔬饮料中的应用[J].食品科学技术学报,2017,35(4):33-41.
[7] SHEN X C,TANG Y P,YANG R H,et al. The protective effectofZizyphusjujuba fruit on carbon tetrachloride-induced hepaticinjury in mice by anti-oxidative activities [J]. Journal of Ethnophar-macology,2009,122(3):555-560.
[8] AmalBakrShori. Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages[J]. Food Bioscience,2016,13(11):2 709-2 719.
[9] 梁艳花. 红枣乳酸饮料功能性研究[D].杨凌:西北农林科技大学,2015.
[10] 韩雪. 乳酸菌增强红枣多酚抗氧化活性的研究[D]西安:陕西师范大学,2018.
[11] 张丽华,王小媛,刘梦培,等.植物乳杆菌发酵红枣汁的工艺条件优化及体外抗氧化活性[J].中国食品学报,2019,19(1):83-88.
[12] 王宇. 基于复合发酵法的低糖红枣汁制备的研究[D].保定:河北农业大学,2015.
[13] 张明娟,李薇,庞晓明.枣果中环磷酸腺苷(cAMP)的提取工艺及含量测定[J].食品与发酵工业,2012,38(5):228-231.
[14] 苗潋涓,侯艳霞,郝瑞芳,等.HPLC法测定壶瓶枣中环磷酸腺苷含量的研究[J].山西林业科技,2019,48(1):24-26.
[15] 许芳,陈轩.电子舌技术对不同产地红茶的滋味识别[J].湖北农业科学,2016,55(9):2 373-2 376.
[16] 中华人民共和国国家卫生和计划生育委员会国家食品药品监督管理总局.GB4789.35—2016食品安全国家标准食品微生物学检验乳酸菌检验[S].北京:中国标准出版社, 2016.
[17] 中华人民共和国国家质量监督检验检疫总局中国国家标准化管理委员会.GB12456—2008食品中总酸的测定[S].北京:中国标准出版社, 2008.
[18] 中华人民共和国国家卫生和计划生育委员会.GB5009.7—2016食品安全国家标准.食品中还原糖的测定[S].北京:中国标准出版社, 2016.
[19] 杨智,王楠,NiamatUllah,等.电子鼻对红枣乳酸发酵饮料的品质分析[J].西北农业学报,2015,24(11):149-156.
[20] 刘方哲,于润美,姜燕,等.蹄叶橐吾功能饮料的制备及其智能感官分析[J].现代食品科技,2018,34(6):174-179;8.
[21] 王伟静,张松山,谢鹏,等.电子鼻和电子舌快速检测炖制下牛肉的品质[J].食品研究与开发,2017,38(17):124-128.
[22] 王琼,徐宝才,于海,等.电子鼻和电子舌结合模糊数学感官评价优化培根烟熏工艺[J].中国农业科学,2017,50(1):161-170.
[23] 姜燕,郭海南,于润美,等.智能感官技术在大米及米酒感官品质分析中的应用[J].食品研究与开发,2018,39(18):32-37.
[24] 王鹏,韩颖.功能饮料滋味电子舌与感官评价相关性分析[J].食品研究与开发,2018,39(3):184-188.
[25] 韩希凤,李书启.利用模拟体系研究大枣浓缩汁的非酶褐变机制[J].食品工业科技,2015,36(7):105-108;117.
