LIU Fangchen, XU Mingqiang, LAN Sisi, QIU Bolin, LI Yuedong, CHEN Kai
To investigate the quality changes during the processing of jujube cheese, the jujube cheese was prepared by solid-state fermentation using gray jujubes as raw materials and a mixture of fruit wine yeast and compound lactic acid bacteria (2∶1) as starter. The physicochemical properties, sensory score, texture, color parameters, and volatile flavor compounds were determined during the processing of jujube cheese. The results indicated that the total sugar content, sugar-to-acid ratio, total flavonoids content, and hardness exhibited a decreasing trend, while the sensory score, total phenol content, water activity, chewiness, elasticity, color difference, and browning degree showed an increasing trend during the fermentation process. The total acid content initially increased and then decreased. After sterilization and drying, the total sugar content stabilized at 12.89%, while the total acid, sugar-to-acid ratio, total phenols, total flavonoids, and water activity decreased to 0.65%, 19.98, 11.45 mg/g, 1.68 mg/g, and 0.897, respectively. In contrast, hardness, chewiness, elasticity, color difference, and browning degree increased to 708.144 N, 0.912, 149.108, 16.74, and 5.77, respectively. A total of 54 volatile flavor compounds were detected in the dried jujube cheese samples, including 20 esters, 9 alcohols, 7 aldehydes, 7 ketones, 2 alkanes, 1 alkene, and 8 other compounds. Among them, ester substances had the highest relative content, with the main compounds being ethyl acetate and ethyl propionate, which had rich wine aroma and strong fruity aroma.
