Study on black chokeberry juicing processing and its quality evaluation

doi:10.3969/j.issn.1004-1524.2021.12.21

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (12): 2406-2414.DOI: 10.3969/j.issn.1004-1524.2021.12.21

• Food Science • Previous Articles Next Articles

Study on black chokeberry juicing processing and its quality evaluation

TANG Xiaoshu^a^,^b(), HU Bo^a^,^b, CHEN Xuemei^a^,^b, ZHANG Baixi^a^,^b^,^*()

a. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214000,China
b. School of Food Science and Technology, Jiangnan University, Wuxi 214000,China

Received:2021-04-14 Online:2021-12-25 Published:2022-01-10
Contact: ZHANG Baixi

Abstract

Abstract:

To optimize the process of juicing to prepare black chokeberry juices with strong stability, high antioxidant capacity and good sensory quality, the solid-liquid ratio and pectinase addition were optimized based on evaluation indicators of juice yield, soluble solid and precipitation rate. Total antioxidant activity, hydroxyl radical inhibition ability and DPPH scavenging ability of optimized juice were analyzed. Meanwhile, stability of black chokeberry juice under different storage conditions was studied in terms of color, content of total phenolics and anthocyanin, and antioxidant activity. Sensory evaluation of juice was carried out by fuzzy mathematics.The results reflected theoptimumprocess of black chokeberry juice was set as solid-liquid ratio of 1∶1 and addition of pectinase at 0.4%. Total antioxidant activity was 11.5 μmol·mL^-1 and ability to inhibit hydroxyl radical was 17 610.3 U·mL^-1 in black chokeberry juice. Content of vitamin C (V_C) of black chokeberry juice was 10.00 mg·L^-1.Contents of total phenolics and anthocyanin of black chokeberry juices were 6.8 mg·mL^-1 and 0.7 mg·mL^-1, respectively. And after being stored at 4 ℃ in dark for 120 d, juice was dark purple red, and contents of total phenolics, anthocyanins and antioxidant capacity showed no obvious decrease. The sensory evaluation was between excellent and good. The results showed that the prepared black chokeberry juice was of high antioxidant and stable as well as good sensory quality.

Key words: black chokeberry, juice yield, antioxidantability, stability, sensory evaluation

CLC Number:

TANG Xiaoshu, HU Bo, CHEN Xuemei, ZHANG Baixi. Study on black chokeberry juicing processing and its quality evaluation[J]. Acta Agriculturae Zhejiangensis, 2021, 33(12): 2406-2414.

Figures/Tables 9

References 31

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评价等级 Grade evaluation	分数 Score	感官评价因素 Sensory evaluation factor
评价等级 Grade evaluation	分数 Score	色泽 Colour and lustre	滋味与气味 Taste and smell	组织状态 Texture
优 Excellent	4	深紫红色或紫红色,有光泽 Deep purplish red or purplish red, shiny	酸甜适宜,苦杏仁味、涩感可以接受 Sweet and sour is suitable, bitter almond flavor and acerbity can be acceptable	澄清透明 Clear and transparent
良 Good	3	深紫红色或紫红色,光泽较暗 Deep purplish red or purplish red, glossy dark	酸甜较适宜,苦杏仁味、涩感勉强接受 Sweet and sour is less suitable, bitter almond flavor and acerbity can be grudging acceptable	较澄清 Transparent
一般 Ordinary	2	浅紫红色或深红色 Light purplish red or deep red	较酸或较甜,苦杏仁味勉强接受,涩感不能接受 Taste acid and sweet, bitter almond flavor can be grudging acceptance, acerbity can not be acceptable	混浊 Muddy
差 Bad	1	红色或橘红色 Red or orange-red	酸甜不能接受,苦杏仁味、涩感不能接受 Acid, sweet, bitter almond flavor and acerbity can not be acceptable,	混浊、有沉淀 Muddy and sediment

评价等级 Grade evaluation	分数 Score	感官评价因素 Sensory evaluation factor
评价等级 Grade evaluation	分数 Score	色泽 Colour and lustre	滋味与气味 Taste and smell	组织状态 Texture
优 Excellent	4	深紫红色或紫红色,有光泽 Deep purplish red or purplish red, shiny	酸甜适宜,苦杏仁味、涩感可以接受 Sweet and sour is suitable, bitter almond flavor and acerbity can be acceptable	澄清透明 Clear and transparent
良 Good	3	深紫红色或紫红色,光泽较暗 Deep purplish red or purplish red, glossy dark	酸甜较适宜,苦杏仁味、涩感勉强接受 Sweet and sour is less suitable, bitter almond flavor and acerbity can be grudging acceptable	较澄清 Transparent
一般 Ordinary	2	浅紫红色或深红色 Light purplish red or deep red	较酸或较甜,苦杏仁味勉强接受,涩感不能接受 Taste acid and sweet, bitter almond flavor can be grudging acceptance, acerbity can not be acceptable	混浊 Muddy
差 Bad	1	红色或橘红色 Red or orange-red	酸甜不能接受,苦杏仁味、涩感不能接受 Acid, sweet, bitter almond flavor and acerbity can not be acceptable,	混浊、有沉淀 Muddy and sediment

料液比(果实:水) Solid-liquid ratio (fruit:water)	出汁率 Juice yield/%	可溶性固形物含量 Soluble solid content/%	沉淀率 Precipitation rate/%
2:1	53.6±0.4 c	6.1±0.3 a	1.1±0.1 b
1:1	59.8±0.2 b	5.9±0.5 a	1.2±0.1 b
1:2	64.2±0.7 a	5.2±0.0 a	1.7±0.2 a

料液比(果实:水) Solid-liquid ratio (fruit:water)	出汁率 Juice yield/%	可溶性固形物含量 Soluble solid content/%	沉淀率 Precipitation rate/%
2:1	53.6±0.4 c	6.1±0.3 a	1.1±0.1 b
1:1	59.8±0.2 b	5.9±0.5 a	1.2±0.1 b
1:2	64.2±0.7 a	5.2±0.0 a	1.7±0.2 a

果胶酶添加量 Amount of pectinase/%	出汁率 Juice yield/%	可溶性固形物 Soluble solid/%	沉淀率 Precipitation rate/%
0	64.2±1.1 d	5.9±0.2 b	1.2±0.1 b
0.2	68.6±0.4 c	6.8±0.5 a	1.3±0.2 ab
0.4	73.7±0.7 b	7.9±0.8 a	1.3±0.3 ab
0.6	75.4±1.2 a	7.9±0.5 a	1.4±0.1 ab
0.8	76.2±0.9 a	8.2±0.6 a	1.7±0.2 a

Study on black chokeberry juicing processing and its quality evaluation

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Figures/Tables 9

References 31

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样品 Sample	总抗氧化力 The total antioxidant activity/(μmol· mL^-1)	抑制羟基自由基能力 Hydroxyl radical inhibition ability/ (10³ U·mL^-1)	稀释倍数 Diluted multiples	DPPH自由基清除率 DPPH free radicals scavenging rate/%	100 mL果汁含有V_C当量 Equivalent of V_C in 100 mL juice/mg
黑果腺肋花楸汁 Black chokeberry juice	11.5±0.1 a	17.6±0.7 a	1 000	51.4 ± 3.9 a	100.0 a
蓝莓汁Blueberry juice	0.1±0.1 b	2.5±0.2 b	100	32.3 ± 2.4 b	6.2 b

t/d	4℃ 避光 Stored in dark place at 4℃			常温、不避光 Not avoid light at normal atmospheric temperature
t/d	L	a	b	L	a	b
0	27.6±0.2 b	12.4±0.2 b	3.5±0.1 b	27.6±0.2 d	12.4±0.2 e	3.5±0.1 e
15	27.8±0.1 b	12.3±0.1 b	3.4±0.2 b	28.3±0.2 c	15.0±0.2 d	4.4±0.1 d
30	27.2±0.1 c	12.4±0.1 b	3.6±0.0 a	28.4±0.1 c	16.6±0.1 c	5.0±0.1 c
60	28.3±0.1 a	12.8±0.1 a	3.9±0.1 a	29.8±0.1 b	18.2±0.2 b	6.5±0.1 b
120	28.0±0.2 a	12.9±0.1 a	3.8±0.0 a	31.5±0.1 a	19.0±0.1 a	8.0±0.1 a

因素集 Factor set	黑果腺肋花楸汁评判集(票数) Black chokeberry juice appraisal set(votes)
因素集 Factor set	v4(4分) v4(4 score)	v3(3分) v3(3 score)	v2(2分) v2(2 score)	v1(1分) v1(1 score)
u1色泽	9	1	0	0
u1 Colour and lustre
u2滋味与气味	0	4	4	2
u2 Taste and smell
u3组织状态	9	1	0	0
u3 Texture

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