该研究使用100 MPa、200 MPa、300 MPa、400 MPa和500 MPa超高压对红枣汁进行了前处理,其接种植物乳杆菌（Lactiplantibacillus plantarum）JZ27-2进行了发酵,以热处理红枣汁为对照,从乳酸菌活菌数、颜色、风味、滋味和稳定性解析了超高压前处理对乳酸菌发酵红枣汁品质的影响。结果表明,超高压前处理对发酵红枣汁中乳酸菌的活菌数没有显著影响（P>0.05）,可以显著提高发酵红枣汁的a*值和b*值（P<0.05）,显著降低L*值（P<0.05）,对发酵红枣汁滋味品质没有显著影响（P>0.05）,但对芳香类物质敏感的传感器W1C、W3C和W5C对发酵红枣汁的响应值均显著增大（P<0.05）;400 MPa前处理的发酵红枣汁热处理和乙醇处理稳定性均没有显著变化,而强制老化稳定性得以提升;主成分分析结果表明,400 MPa时发酵红枣汁的风味品质较佳,颜色更鲜红,同时稳定性更好。由此可见,可以使用超高压对乳酸菌发酵红枣汁进行前处理,最佳处理压力为400 MPa。
Abstract
In this study, jujube juice was pretreated by ultra-high pressure of 100 MPa, 200 MPa, 300 MPa, 400 MPa and 500 MPa, and then the juice was inoculated with Lactiplantibacillus plantarum JZ27-2 for fermentation. Compared with the heat-treated jujube juice, the effect of ultra-high pressure pretreatment on the quality of jujube juice samples fermented by lactic acid bacteria were analyzed from the indexes of viable bacterial number, color, flavor, taste and stability. The results showed that ultra-high pressure pretreatment had no obvious effect on the viable bacterial number of lactic acid bacteria in fermented jujube juice (P>0.05). The a* and b* value of fermented jujube juice increased significantly (P<0.05), while the L* value decreased significantly (P<0.05). Ultra-high pressure pretreatment had no significant effect on the taste and quality of fermented jujube juice (P>0.05). The response values of aromatic sensitive sensors W1C, W3C and W5C to fermented jujube juice were significantly increased (P<0.05). The stability of fermented jujube juice pretreated with 400 MPa before heat treatment and ethanol treatment showed no significant change, but it was improved after forced aging. The results of principal component analysis showed that the fermented jujube juice treated by 400 MPa had better flavor quality, brighter color and better stability. It could be seen that the pretreatment of jujube juice fermented by L. plantarum could be carried out under ultra-high pressure, and the optimal treatment pressure was 400 MPa.
关键词
超高压技术 /
色差仪 /
电子舌 /
电子鼻 /
发酵红枣汁
{{custom_keyword}} /
Key words
ultra-high pressure technique /
colorimeter /
electronic tongue /
electronic nose /
fermented jujube juice
{{custom_keyword}} /
中图分类号：
TS261.1
{{custom_clc.code}}
({{custom_clc.text}})
{{custom_sec.title}}
{{custom_sec.title}}
{{custom_sec.content}}
参考文献
[1] 白冰瑶,付超,黄茂汐,等. 红枣多糖的抗氧化活性及体外模拟消化和酵解研究[J]. 塔里木大学学报,2022,34(2):24-34.
[2] YAN M, WANG Y, WATHARKAR R B, et al.Physicochemical and antioxidant activity of fruit harvested from eight jujube (Ziziphus jujuba Mill.) cultivars at different development stages[J]. Sci Rep-Uk, 2022, 12(1): 2272.
[3] 叶林,李璐,宋丽军,等. 红枣中核苷类化合物提取及其抗氧化活性研究[J]. 食品科技,2022,47(11):191-198.
[4] 周禹含,毕金峰,陈芹芹,等. 中国红枣加工及产业发展现状[J]. 食品与机械,2013,29(4):214-217.
[5] 王雅丽,李雪龙,余萍,等. 具有降血压功能乳酸菌的筛选及其益生作用[J]. 中国酿造,2022,41(10):130-133.
[6] 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.
[7] 胡贝多,刘鑫磊,战相君,等. 益生菌发酵对红枣汁抗氧化活性、营养品质及香气的影响[J]. 中国酿造,2020,39(2):44-50.
[8] POU K R J. Applications of high pressure technology in food processing[J]. Int J Food Stud, 2021, 10(1): 248-281.
[9] 张平,阮征,李汴生. 超高压前处理提升植物乳杆菌发酵梨汁的风味品质[J]. 现代食品科技,2021,37(12):230-239.
[10] 陈华丽. 复合果汁混菌发酵特性及贮藏过程中的品质变化研究[D]. 湘潭:湘潭大学,2019.
[11] 刘树攀. 超高压技术在食品加工中的应用[J]. 食品安全导刊,2022, 343(14):163-165.
[12] CAI W C, TANG F X, SHAN C H, et al.Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine[J]. Food Sci Nutr, 2020, 8(9): 4965-4975.
[13] 葛东颖,龙旭霞,杨成聪,等. 基于电子鼻和GC-MS联用技术对不同原料酿造黄酒风味品质的比较研究[J]. 食品研究与开发,2019,40(9):137-142.
[14] 解云,陈邵德罡,蔡文超,等. 基于电子鼻和电子舌技术对不同品种红枣香气和滋味的差异分析[J]. 中国酿造,2022,41(12):178-182.
[15] HSU J C, HEATHERBELL D A.Heat-unstable proteins in wine. I. Characterization and removal by bentonite fining and heat treatment[J]. Am J Enol Viticult, 1987, 38(1): 11-16.
[16] 蔡小云. 黄酒乙醇-浊度法及其机理研究[D]. 杭州:浙江大学,2008.
[17] 赵慧君,潘婷,王想,等. 不同澄清剂对黄酒澄清效果及产品品质影响的研究[J]. 保鲜与加工,2018,18(5):101-106.
[18] SZUTOWSKA J.Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review[J]. Eur Food Res Technol, 2020, 246(3): 357-372.
[19] 蔡文超. 植物源乳酸菌的筛选及其在红枣汁发酵中代谢产物的研究[D]. 石河子:石河子大学,2022.
[20] 任书凝,宋永程,李缘,等. 超高压和热处理对沙棘-哈密瓜复合果汁品质的影响[J]. 食品与发酵工业,2023,49(2):195-201.
[21] 张微. 超高压和热处理对热带果汁品质影响的比较研究[D]. 广州:华南理工大学,2010.
[22] XU X, DENG J, LUO D, et al.Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices[J]. Innov Food Sci Emerg, 2018, 49(10): 1-12.
[23] 马鹏利,张馨予,冬子众,等. 超高压和热处理对混合果蔬汁品质影响的比较研究[J]. 食品研究与开发,2020,41(20):51-57.
[24] 杜宝磊. 超高压杀菌桑葚汁工艺优化及贮藏稳定性研究[D]. 哈尔滨:哈尔滨商业大学,2016.
[25] 吕虎晋,董蕴,单春会,等. 不同浸提方式对红枣酒品质的影响[J]. 中国酿造,2019,38(9):143-147.
[26] 朱俊喆,蔡文超,张振东,等. 超高压联合酶解处理对红枣汁品质的影响[J]. 食品工业科技,2021,42(13):39-44.
{{custom_fnGroup.title_cn}}
脚注
{{custom_fn.content}}
基金
南疆重点产业支撑计划项目（2018DB002）; 新疆建设兵团中青年领军人才项目（2020CB025）; 湖北文理学院教师科研能力培育基金“科技创新团队”（2020kypytd009）
{{custom_fund}}
PDF(938 KB)
