| Jujube is rich in many nutrients and physiological active substances,the content of Cyclic adenosine monophosphate(cAmp)is the highest in many natural plants,It has become the key raw material of medicine food homology and nutrition health food.Qingzao jujube was used as the main raw material to process jujube juice.A kind of fermented beverage of red jujube was prepared by three kinds of lactic acid bacteria,Determination of cAMP content,the quality of shelf life was quickly and accurately evaluated by electronic sensory technology.The results showed as follows:First,single factor experimental showed that test result,combined with the actual production operation and energy consumption of the factory.The best process conditions for jujube juice:Jujube and water 1:2.5(m/m)in water bath at 95?for 10 minutes,then remove jujube core,add precooked water for beating,and the mass ratio of jujube and water is 1:4.pH was adjusted to 4.5 with 1 mol/L sodium bicarbonate,0.125%pectinase and 0.125%cellulase were added,the conditions of enzymolysis is 50?,1h.the enzyme killing condition is 95?,5 min.At this point,the initial soluble solid content was 14.6%,the content of cyclic-adenosine monophosphate was 25.3?g/mLSecond,In the study of lactic acid bacteria fermentation of jujube juice,By selecting Lactobacillus casei,Lactobacillus plantarum and Lactobacillus rhamnosus three kinds of lactic acid bacteria for separate and complex fermentation,the fermentation time,fermentation strain,inoculum amount and initial soluble solid content of jujube juice were explored.The sensory evaluation was influenced and the fermentation process was optimized by orthogonal experiments.The result shows,the jujube jujube juice is fermented with Lactobacillus casei:Lactobacillus plantarum:Lactobacillus rhamnosus=6:1:1 ratio,the inoculum is 0.01%,the initial soluble solid content is 13.5%,and the fermentation is 37?for 48 h.The pH value is 3.61,the number of live bacteria of lactic acid bacteria is?1.5×10~8 cfu/mL,the content of reducing sugar is 10.46 g/100g,and the total acid content is 8.99 g/kg,the content of cyclic-adenosine Preferably,the cyclic adenosine monophosphate contained in the jujube juice before fermentation is retained.Thus,a fermented beverage of lactic acid bacteria with clear nutrients and rich flavors was prepared.monophosphate was 21.4?g/mL,the cyclic adenosine monophosphate in jujube juice before fermentation was well preserved.Third,Using electronic nose,electronic tongue and electronic sensory technology of color difference instrument to evaluate the shelf-life quality of fresh jujube juice fermented by Lactobacillus.The results showed that at the condition of 4?for 21 d,the total acid was 5.52 g/kg,and the reducing sugar was 11.7 g/100g,the viable count was5.63×10~6 cfu/mL,which meets the standard of QB/T5356-2018 fruit and vegetable fermented juice.By combining the results of sensory evaluation,microbial index,physical and chemical index and electronic sensory results,the shelflife of fermented beverage of jujube was determined to be 21 d.The results of evaluation by electronic sensory technology during shelflife were in good agreement with the conclusions of sensory evaluation,microbial index and physical and chemical indexes,which indicated that electronic sensory evaluation technology could be used to evaluate the quality of jujube fermented beverage during the shelflife.Fourth,In order to realize industrial production,The conditions of the fermentation time and the content of soluble solid were studied in this paper:the amount of inoculation is 0.5%(m/m)?Oxygen throughput 1 LMP,?Speed 80 rpm/min,it is suitable to ferment at 30?for 12 h.The blending test of jujube juice drink fermented by yeast was carried out and the sensory evaluation was carried out.The blending technology of jujube juice beverage fermented by yeast is as follows:yeast-fermented jujube juice30%?Concentrated apple juice 5%,Marine fish skin collagen oligopeptide powder 10%?Red moss alcohol 1%?Tassel 4%?Anhydrous citric acid 0.8%. |
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