Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (5): 893-906.DOI: 10.3969/j.issn.1004-1524.2021.05.15
• Food Science • Previous Articles Next Articles
Process optimization of solid-state fermented jujube powder by Lactobacillus paracasei and its quality analysis
ZHANG Jiameng1(
), WEI Jiawen2, ZHANG Huiling1,*()
- 1. College of Food and Wine, Ningxia University, Yinchuan 750021, China
2. Key Laboratory of Food Microbiology Application Technology and Safety Control in Ningxia, Yinchuan 750021, China
-
Received:2020-10-01Online:2021-05-25Published:2021-05-25 -
Contact:ZHANG Huiling
CLC Number:
Cite this article
ZHANG Jiameng, WEI Jiawen, ZHANG Huiling. Process optimization of solid-state fermented jujube powder by Lactobacillus paracasei and its quality analysis[J]. Acta Agriculturae Zhejiangensis, 2021, 33(5): 893-906.
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Table 1 Coding values of experiment variables
| 水平Level | A/% | B/% | C/% | D/h |
|---|---|---|---|---|
| -1 | 23 | 7 | 8 | 20 |
| 0 | 25 | 10 | 10 | 24 |
| 1 | 27 | 13 | 12 | 28 |
Table 1 Coding values of experiment variables
| 水平Level | A/% | B/% | C/% | D/h |
|---|---|---|---|---|
| -1 | 23 | 7 | 8 | 20 |
| 0 | 25 | 10 | 10 | 24 |
| 1 | 27 | 13 | 12 | 28 |
Table 2 Requirement and scores of sensory evaluation
| 感官项目 Sensory item | 要求 Requirement | 分值 Score |
|---|---|---|
| 色泽 Color and lustre | 黑褐色,色泽不一致 Dark brown, inconsistent color | 0~4 |
| 黑褐色,色泽分布均匀 Dark brown, uniform color distribution | 5~9 | |
| 红褐色,色泽分布均匀 Reddish brown, uniform color distribution | 10~15 | |
| 组织状态 Texture status | 颗粒感强,原料分布不均匀 Strong graininess, uneven distribution of raw materials | 0~4 |
| 有少量颗粒感,原料分布均匀 A small amount of graininess, uniform distribution of raw materials | 5~15 | |
| 颗粒感弱,粉质细腻,原料分布均匀 Weak grain, fine powder, uniform distribution of raw materials | 16~25 | |
| 酸甜度 Sweetness and acidity | 滋味一般,过酸或过甜 The taste is mediocre, too sour or too sweet | 0~10 |
| 滋味较淡,酸甜适中 The taste is lighter, moderately sweet and sour | 11~20 | |
| 滋味适中,酸甜协调 The taste is moderate, coordination of sweet and sour | 21~30 | |
| 气味 Smell | 枣香味不明显,有异味 Jujube flavor is not obvious, smelly | 0~5 |
| 有较淡枣香味,较淡发酵香 Weak jujube aroma, light incense fermentation | 6~15 | |
| 有枣香味、明显的发酵香和酸香味 Obvious jujube flavor with fermented sweet and sour flavor | 16~30 |
Table 2 Requirement and scores of sensory evaluation
| 感官项目 Sensory item | 要求 Requirement | 分值 Score |
|---|---|---|
| 色泽 Color and lustre | 黑褐色,色泽不一致 Dark brown, inconsistent color | 0~4 |
| 黑褐色,色泽分布均匀 Dark brown, uniform color distribution | 5~9 | |
| 红褐色,色泽分布均匀 Reddish brown, uniform color distribution | 10~15 | |
| 组织状态 Texture status | 颗粒感强,原料分布不均匀 Strong graininess, uneven distribution of raw materials | 0~4 |
| 有少量颗粒感,原料分布均匀 A small amount of graininess, uniform distribution of raw materials | 5~15 | |
| 颗粒感弱,粉质细腻,原料分布均匀 Weak grain, fine powder, uniform distribution of raw materials | 16~25 | |
| 酸甜度 Sweetness and acidity | 滋味一般,过酸或过甜 The taste is mediocre, too sour or too sweet | 0~10 |
| 滋味较淡,酸甜适中 The taste is lighter, moderately sweet and sour | 11~20 | |
| 滋味适中,酸甜协调 The taste is moderate, coordination of sweet and sour | 21~30 | |
| 气味 Smell | 枣香味不明显,有异味 Jujube flavor is not obvious, smelly | 0~5 |
| 有较淡枣香味,较淡发酵香 Weak jujube aroma, light incense fermentation | 6~15 | |
| 有枣香味、明显的发酵香和酸香味 Obvious jujube flavor with fermented sweet and sour flavor | 16~30 |
Table 3 Criteria of comprehensive evaluation
| 一级指标 Indicator | 二级指标 Index | 优 Excellent | 好 Preferably | 较好 Good | 一般 Commonly | 较差 Poor | 差 Bad |
|---|---|---|---|---|---|---|---|
| 组织形态Texture status | 溶解性Solubility | 10 | 8 | 6 | 4 | 2 | 1 |
| 均一状态Uniform state | 10 | 8 | 6 | 4 | 2 | 1 | |
| 外观Appearance | 外观色度Chroma | 10 | 8 | 6 | 4 | 2 | 1 |
| 香气浓郁度Aroma intensity | 10 | 8 | 6 | 4 | 2 | 1 | |
| 香气Aroma | 香气纯正度Aroma purity | 10 | 8 | 6 | 4 | 2 | 1 |
| 香气协调度Aroma harmony | 10 | 8 | 6 | 4 | 2 | 1 | |
| 口感Texture | 酸度Acidity | 10 | 8 | 6 | 4 | 2 | 1 |
| 甜度Sweetness | 10 | 8 | 6 | 4 | 2 | 1 | |
| 顺滑度Smoothness | 10 | 8 | 6 | 4 | 2 | 1 | |
| 口感协调度Taste coordination | 10 | 8 | 6 | 4 | 2 | 1 | |
| 总体评价Overall evaluation | 10 | 8 | 6 | 4 | 2 | 1 | |
Table 3 Criteria of comprehensive evaluation
| 一级指标 Indicator | 二级指标 Index | 优 Excellent | 好 Preferably | 较好 Good | 一般 Commonly | 较差 Poor | 差 Bad |
|---|---|---|---|---|---|---|---|
| 组织形态Texture status | 溶解性Solubility | 10 | 8 | 6 | 4 | 2 | 1 |
| 均一状态Uniform state | 10 | 8 | 6 | 4 | 2 | 1 | |
| 外观Appearance | 外观色度Chroma | 10 | 8 | 6 | 4 | 2 | 1 |
| 香气浓郁度Aroma intensity | 10 | 8 | 6 | 4 | 2 | 1 | |
| 香气Aroma | 香气纯正度Aroma purity | 10 | 8 | 6 | 4 | 2 | 1 |
| 香气协调度Aroma harmony | 10 | 8 | 6 | 4 | 2 | 1 | |
| 口感Texture | 酸度Acidity | 10 | 8 | 6 | 4 | 2 | 1 |
| 甜度Sweetness | 10 | 8 | 6 | 4 | 2 | 1 | |
| 顺滑度Smoothness | 10 | 8 | 6 | 4 | 2 | 1 | |
| 口感协调度Taste coordination | 10 | 8 | 6 | 4 | 2 | 1 | |
| 总体评价Overall evaluation | 10 | 8 | 6 | 4 | 2 | 1 | |
Fig.1 Effect of wheat bran content on viable count and sensory evaluation score of products
Fig.1 Effect of wheat bran content on viable count and sensory evaluation score of products
Fig.2 Effect of soybean flour content on viable count and sensory evaluation score of products
Fig.2 Effect of soybean flour content on viable count and sensory evaluation score of products
Fig.3 Effect of ratio of material to water on viable count and sensory evaluation score of products
Fig.3 Effect of ratio of material to water on viable count and sensory evaluation score of products
Fig.4 Effect of fermentation time on viable count and sensory evaluation score of products
Fig.4 Effect of fermentation time on viable count and sensory evaluation score of products
Fig.5 Effect of inoculation amount on viable count and sensory evaluation score of products
Fig.5 Effect of inoculation amount on viable count and sensory evaluation score of products
Fig.6 Effect of drying method on water content, viable count and sensory evaluation score of products
Fig.6 Effect of drying method on water content, viable count and sensory evaluation score of products
Table 4 Design and results of response surface experiment
| 编号Number | A/% | B/% | C/% | D/h | R1/(108 CFU·g-1) | R2 |
|---|---|---|---|---|---|---|
| 1 | 0 | 0 | 0 | 0 | 6.4 | 83.39 |
| 2 | 1 | -1 | 0 | 0 | 5.5 | 83.74 |
| 3 | 0 | -1 | 1 | 0 | 6.3 | 85.05 |
| 4 | 0 | 0 | -1 | 1 | 5.1 | 79.41 |
| 5 | 1 | 0 | -1 | 0 | 5.8 | 83.53 |
| 6 | 0 | 0 | 0 | 0 | 7.7 | 87.73 |
| 7 | 1 | 0 | 1 | 0 | 4.3 | 76.84 |
| 8 | -1 | 0 | 1 | 0 | 5.3 | 89.64 |
| 9 | 0 | 1 | 0 | -1 | 5.3 | 71.28 |
| 10 | 0 | -1 | 0 | -1 | 4.8 | 84.73 |
| 11 | -1 | 0 | 0 | -1 | 4.1 | 81.79 |
| 12 | 0 | 0 | -1 | -1 | 5.5 | 80.73 |
| 13 | 0 | 1 | 1 | 0 | 5.2 | 68.54 |
| 14 | 0 | 0 | 1 | -1 | 4.5 | 82.6 |
| 15 | 0 | 1 | -1 | 0 | 4.6 | 71.42 |
| 16 | -1 | 0 | -1 | 0 | 3.9 | 82.52 |
| 17 | 0 | 0 | 0 | 0 | 6.9 | 91.04 |
| 18 | 1 | 0 | 0 | 1 | 4.5 | 74.04 |
| 19 | 0 | -1 | 0 | 1 | 6.9 | 83.82 |
| 20 | 0 | 1 | 0 | 1 | 5.4 | 72.03 |
| 21 | 1 | 1 | 0 | 0 | 3.7 | 66.92 |
| 22 | 0 | 0 | 1 | 1 | 6.1 | 75.38 |
| 23 | 0 | -1 | -1 | 0 | 5.4 | 80.41 |
| 24 | 1 | 0 | 0 | -1 | 5.7 | 78.31 |
| 25 | -1 | -1 | 0 | 0 | 4.4 | 87.53 |
| 26 | -1 | 0 | 0 | 1 | 5.8 | 83.42 |
| 27 | 0 | 0 | 0 | 0 | 7.0 | 88.64 |
| 28 | 0 | 0 | 0 | 0 | 6.7 | 86.51 |
| 29 | -1 | 1 | 0 | 0 | 4.2 | 69.36 |
Table 4 Design and results of response surface experiment
| 编号Number | A/% | B/% | C/% | D/h | R1/(108 CFU·g-1) | R2 |
|---|---|---|---|---|---|---|
| 1 | 0 | 0 | 0 | 0 | 6.4 | 83.39 |
| 2 | 1 | -1 | 0 | 0 | 5.5 | 83.74 |
| 3 | 0 | -1 | 1 | 0 | 6.3 | 85.05 |
| 4 | 0 | 0 | -1 | 1 | 5.1 | 79.41 |
| 5 | 1 | 0 | -1 | 0 | 5.8 | 83.53 |
| 6 | 0 | 0 | 0 | 0 | 7.7 | 87.73 |
| 7 | 1 | 0 | 1 | 0 | 4.3 | 76.84 |
| 8 | -1 | 0 | 1 | 0 | 5.3 | 89.64 |
| 9 | 0 | 1 | 0 | -1 | 5.3 | 71.28 |
| 10 | 0 | -1 | 0 | -1 | 4.8 | 84.73 |
| 11 | -1 | 0 | 0 | -1 | 4.1 | 81.79 |
| 12 | 0 | 0 | -1 | -1 | 5.5 | 80.73 |
| 13 | 0 | 1 | 1 | 0 | 5.2 | 68.54 |
| 14 | 0 | 0 | 1 | -1 | 4.5 | 82.6 |
| 15 | 0 | 1 | -1 | 0 | 4.6 | 71.42 |
| 16 | -1 | 0 | -1 | 0 | 3.9 | 82.52 |
| 17 | 0 | 0 | 0 | 0 | 6.9 | 91.04 |
| 18 | 1 | 0 | 0 | 1 | 4.5 | 74.04 |
| 19 | 0 | -1 | 0 | 1 | 6.9 | 83.82 |
| 20 | 0 | 1 | 0 | 1 | 5.4 | 72.03 |
| 21 | 1 | 1 | 0 | 0 | 3.7 | 66.92 |
| 22 | 0 | 0 | 1 | 1 | 6.1 | 75.38 |
| 23 | 0 | -1 | -1 | 0 | 5.4 | 80.41 |
| 24 | 1 | 0 | 0 | -1 | 5.7 | 78.31 |
| 25 | -1 | -1 | 0 | 0 | 4.4 | 87.53 |
| 26 | -1 | 0 | 0 | 1 | 5.8 | 83.42 |
| 27 | 0 | 0 | 0 | 0 | 7.0 | 88.64 |
| 28 | 0 | 0 | 0 | 0 | 6.7 | 86.51 |
| 29 | -1 | 1 | 0 | 0 | 4.2 | 69.36 |
Fig.7 Three-dimensional surface plot of factors on viable count of products
Fig.7 Three-dimensional surface plot of factors on viable count of products
Fig.8 Response surface plot of interactions of factors on viable count of products
Fig.8 Response surface plot of interactions of factors on viable count of products
Fig.9 Three-dimensional surface plot of factors on sensory evaluation score of products
Fig.9 Three-dimensional surface plot of factors on sensory evaluation score of products
Fig.10 Response surface plot of interactions of factors on sensory evaluation score of products
Fig.10 Response surface plot of interactions of factors on sensory evaluation score of products
Table 5 Test results of stability experiment
| t/d | 含水量 Water content/% | 活菌数 Viable count/ (108 CFU·g-1) | pH |
|---|---|---|---|
| 0 | 6.53±0.23 | 6.50±0.21 | 4.75+0.02 |
| 15 | 6.58±0.16 | 6.13±0.14 | 4.77±0.02 |
| 30 | 6.62±0.29 | 5.46±0.17 | 4.73±0.03 |
| 45 | 6.65±0.31 | 3.86±0.27 | 4.69±0.04 |
| 60 | 6.64±0.41 | 1.20±0.16 | 4.63±0.05 |
| 75 | 6.65±0.13 | 0.93±0.02 | 4.52±0.02 |
| 90 | 6.71±0.25 | 0.72±0.03 | 4.45±0.03 |
Table 5 Test results of stability experiment
| t/d | 含水量 Water content/% | 活菌数 Viable count/ (108 CFU·g-1) | pH |
|---|---|---|---|
| 0 | 6.53±0.23 | 6.50±0.21 | 4.75+0.02 |
| 15 | 6.58±0.16 | 6.13±0.14 | 4.77±0.02 |
| 30 | 6.62±0.29 | 5.46±0.17 | 4.73±0.03 |
| 45 | 6.65±0.31 | 3.86±0.27 | 4.69±0.04 |
| 60 | 6.64±0.41 | 1.20±0.16 | 4.63±0.05 |
| 75 | 6.65±0.13 | 0.93±0.02 | 4.52±0.02 |
| 90 | 6.71±0.25 | 0.72±0.03 | 4.45±0.03 |
Table 6 Changes of quality indicators before and after fermentation
| 指标 Indicator | 发酵前含量 Content before fermentation | 发酵后含量 Content after fermentation |
|---|---|---|
| 粗多糖 | 210.03 | 244.83 |
| Crude polysaccharide/(mg·g-1) | ||
| 葡萄糖Glucose/(mg·g-1) | 156.93 | 90.86 |
| 蔗糖Sucrose/(mg·g-1) | 32.43 | 16.58 |
| 果糖Fructose/(mg·g-1) | 62.26 | 62.34 |
| 乙醇Ethanol/(g·g-1) | — | — |
| 乳酸Lactic acid/(mg·g-1) | 0 | 35.93 |
| 苹果酸Malic acid/(mg·g-1) | 7.22 | 14.72 |
| 柠檬酸Citric acid/(mg·g-1) | 8.21 | 13.09 |
| 富马酸Fumaric acid/(μg·g-1) | 9.2 | 9.1 |
| 乙酸Acetic acid/(μg·g-1) | — | 24.5 |
| GABA/(μg·g-1) | 138.64 | 224.75 |
| 游离氨基酸 | 300.75 | 407.50 |
| Free amino acid/(μg·g-1) | ||
| 氯化钠Sodium chloride/(μg·g-1) | 2.5 | 2.1 |
| 总酸Total acid/(mg·g-1) | 23.6 | 41.5 |
| 膳食纤维Dietary fiber/(mg·g-1) | 238.4 | 276.2 |
| 黄酮Flavone/(μg·g-1) | 2 304.7 | 2 147.6 |
| 总酚Total phenols/(mg·g-1) | 6.11 | 4.87 |
Table 6 Changes of quality indicators before and after fermentation
| 指标 Indicator | 发酵前含量 Content before fermentation | 发酵后含量 Content after fermentation |
|---|---|---|
| 粗多糖 | 210.03 | 244.83 |
| Crude polysaccharide/(mg·g-1) | ||
| 葡萄糖Glucose/(mg·g-1) | 156.93 | 90.86 |
| 蔗糖Sucrose/(mg·g-1) | 32.43 | 16.58 |
| 果糖Fructose/(mg·g-1) | 62.26 | 62.34 |
| 乙醇Ethanol/(g·g-1) | — | — |
| 乳酸Lactic acid/(mg·g-1) | 0 | 35.93 |
| 苹果酸Malic acid/(mg·g-1) | 7.22 | 14.72 |
| 柠檬酸Citric acid/(mg·g-1) | 8.21 | 13.09 |
| 富马酸Fumaric acid/(μg·g-1) | 9.2 | 9.1 |
| 乙酸Acetic acid/(μg·g-1) | — | 24.5 |
| GABA/(μg·g-1) | 138.64 | 224.75 |
| 游离氨基酸 | 300.75 | 407.50 |
| Free amino acid/(μg·g-1) | ||
| 氯化钠Sodium chloride/(μg·g-1) | 2.5 | 2.1 |
| 总酸Total acid/(mg·g-1) | 23.6 | 41.5 |
| 膳食纤维Dietary fiber/(mg·g-1) | 238.4 | 276.2 |
| 黄酮Flavone/(μg·g-1) | 2 304.7 | 2 147.6 |
| 总酚Total phenols/(mg·g-1) | 6.11 | 4.87 |
Fig.11 Radar chart of comprehensive evaluation results
Fig.11 Radar chart of comprehensive evaluation results
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