基于电子舌探究超声催陈对木枣果醋品质的影响

Effect of ultrasonic aging on the quality of Mu-jujube vinegar based on electronic tongue

确定了超声催陈木枣果醋的最佳工艺,并基于电子舌探究超声催陈对木枣果醋营养品质和感官品质的影响。以木枣果醋中总酯的含量为指标,通过单因素试验和正交试验确定超声催陈木枣果醋的最佳工艺为超声功率300 W、超声时间45 min、乙醇添加量0.4%。在此工艺条件下,超声处理的木枣醋亮度提升且总体颜色向红、黄方向发展,但醋的颜色变化并不明显。果醋中维生素C、黄酮、多酚、环磷酸腺苷等活性物质含量没有显著性下降,同时超声处理可以使木枣果醋的口感变柔和。超声处理加速了木枣果醋中酯化反应的发生,表明超声处理是一种有前途的果醋催陈技术,为改善果醋品质提供了可能。

The optimum technology of ultrasonic aging Mu-jujube(Ziziphus jujuba Mill.)vinegar was determined,and the effect of ultrasonic aging on the nutritional and sensory quality of jujube vinegar was investigated based on electronic tongue.Taking the content of total esters in fruit vinegar as the index,the optimum ultrasonic aging process was determined by single factor test and orthogonal test as ultrasonic power of 300 W,ultrasonic time of 45 min and ethanol addition of 0.4%.Under these technological conditions,the brightness of fruit vinegar with ultrasonic treatment increased and the overall color developed to red and yellow,but the color change of the vinegar was not obvious.The content of vitamin C,flavonoids,polyphenols,cyclic adenosine monophosphate and other active substances in fruit vinegar did not decrease significantly.Meanwhile,ultrasonic treatment could soften the taste of jujube fruit vinegar.Ultrasonic treatment accelerated the esterification reaction in jujube fruit vinegar,which indicated that ultrasonic treatment was a promising technology to accelerate the aging of fruit vinegar and provided a possibility for improving the quality of fruit vinegar.