Food and Fermentation Industries >

2024 , Vol. 50 >Issue 14: 253 - 259

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036700

Enzymatic desugaring to improve the storage stability of Huanghua jujube chips

  • ZHANG Yaxu ,
  • LI Wenzhao ,
  • LIU Xinyang ,
  • WANG Zhizhen ,
  • LU Xiao ,
  • LI Yushuang ,
  • XU Yanpeng ,
  • RUAN Meijuan
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  • (College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China)

Received date: 2023-07-07

  Revised date: 2023-10-26

  Online published: 2024-08-02

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Abstract

The high sugar content of Huanghua winter jujube brings delicious taste, but at the same time makes its chips easy to absorb moisture during storage, resulting in softening of the chips and obviously affecting the taste of them.In this paper, glucose oxidase was used to partially remove sugar from winter jujube chips.The orthogonal optimization method was adopted to study the effects of enzymolysis time, enzyme addition amount, enzymolysis temperature, solid-liquid ratio and thickness of winter jujube chips on the desugarization rate and sensory quality of winter jujube chips.Isothermal adsorption method was also used to study the storage stability of winter jujube chips.The results showed that when the enzymolysis time was 35 min, the enzyme dosage was 0.15%, the enzymolysis temperature was 45 ℃, the ratio of solid to liquid was 1∶2(g/mL), and the thickness of winter jujube chips was 10 mm, the desugar rate was 43.30%, that is, the reducing sugar content of winter jujube chips was 18.14%.This content was significantly lower than that before desugar removal (32.00%), with the sensory score being 85.86 points, and the comprehensive score being 98.98 points.Under this condition, the desugar rate was the highest, or the reducing sugar content decreased to the lowest, the comprehensive score reached the highest, and the moisture absorption performance of winter jujube chips became weaker and the stability was better.The research results will provide some theoretical and data support for the development of winter jujube chips related products.

Key words： winter jujube chips; glucose oxidase; enzymolysis; desugaring rate; stability

Cite this article

ZHANG Yaxu , LI Wenzhao , LIU Xinyang , WANG Zhizhen , LU Xiao , LI Yushuang , XU Yanpeng , RUAN Meijuan . Enzymatic desugaring to improve the storage stability of Huanghua jujube chips[J]. Food and Fermentation Industries, 2024 , 50(14) : 253 -259 . DOI: 10.13995/j.cnki.11-1802/ts.036700

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