Optimization of Process of Jujube Sauce in Main Processing Stages and Analysis of Its Quality
In order to determine the processing stage conditions(softening,concentration and sterilization)of jujube sauce,in this study,with defective Ziziphus jujuba Mill.cv.Junzao as the main raw material,color difference and total antioxidant capacity of jujube sauce as the evaluation indexes,single factor test and response surface Box-Behnken design test are used to optimize the processing stage conditions of jujube sauce,and the quality changes of samples in the optimal processing stage are explored.The results show that the optimal conditions in the softening stage are softening temperature of 55 ℃,solid-liquid ratio of 1∶4(g/mL)and softening time of 3.15 h.The optimal conditions in the concentration stage are citric acid addition amount of 0.6 g and concentration temperature of 70 ℃.The optimal conditions in the sterilization stage are sterilization temperature of 90 ℃ and sterilization time of 17 min.Under these conditions,the color difference of jujube sauce products is 64.19 and the total antioxidant capacity is 7.22 U/L.The content of total acids,vitamin C,total phenols,total flavonoids and the antioxidant capacity of the sample in the main processing stages are significantly different.Meanwhile,correlation analysis shows that the content of soluble solids,vitamin C,total phenols and total flavonoids are very significantly positively correlated with antioxidant capacity(P＜0.001).Based on principal component analysis,15 quality indexes could be simplified into 2 principal components,the cumulative variance contribution rate is 93.69％,and the comprehensive score of jujube sauce is the highest of 1.55.In conclusion,this study can provide theoretical references for elucidating the quality change of jujube sauce during processing and industrial production of jujube sauce.
万方数据
维普
