Effect of Ultra-High Pressure Combined with Enzymatic Hydrolysis on the Quality of Red Jujube Juice

ZHU Junzhe; CAI Wenchao; ZHANG Zhendong; SHAN Chunhui; GUO Zhuang

doi:10.13386/j.issn1002-0306.2020070355

Volume 42 Issue 13

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(13): 39-44. > DOI: 10.13386/j.issn1002-0306.2020070355

ZHU Junzhe, CAI Wenchao, ZHANG Zhendong, et al. Effect of Ultra-High Pressure Combined with Enzymatic Hydrolysis on the Quality of Red Jujube Juice[J]. Science and Technology of Food Industry, 2021, 42(13): 39−44. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070355.

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Effect of Ultra-High Pressure Combined with Enzymatic Hydrolysis on the Quality of Red Jujube Juice

1.
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China
2.
The Food College of Shihezi University, Shihezi 832000, China

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Received Date: July 28, 2020
Available Online: April 27, 2021

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Abstract

Abstract

Five different pressures were used to prepare red jujube juice based on ultra-high pressure (UHP) re-enzymolysis, enzymolysis re-UHP and enzymolysis only. Combined with bionic equipment such as electronic tongue, electronic nose and colorimeter and multivariate statistics, the sensory quality of 33 red jujube juice samples was evaluated. The differences were analyzed by principal component analysis, canonical correspondence analysis, cluster analysis, redundancy analysis and multivariate variance analysis. The above analysis methods showed that UHP re-enzymolysis and enzymatic hydrolysis re-UHP had more influence on the quality of red jujube juice than pressure, and the overall quality of red jujube juice after UHP treatment was close, and there was a significant difference in sensory quality between the two groups and enzymatic hydrolysis only (P<0.001). Redundancy analysis proved the difference was mainly caused by flavor indexes such as aromatic substances, alkanes and sulfides, and the quality of jujube juice prepared by UHP after enzymolysis was better. Meanwhile, it was found that UHP treatment was helpful to improve the non-biological stability of jujube juice. Therefore, UHP treatment can obviously improve the quality of jujube juice.
- red jujube,
- ultra-high pressure technology,
- quality,
- electronic tongue,
- electronic nose

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References (25)

References

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