Effects of different sterilization treatments on the quality of fermented jujube juice

Authors

ZHANG Li-hua, College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China;Collaborative Innovative Center of Food Production and Safety, Zhengzhou, Henan 450001, China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450001, China
FENG Lu-yao, College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China
TANG Pei-xin, College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China
LI Shun-feng, Research Center of Agro-products Processing Science and Technology, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
ZONG Wei, College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China;Collaborative Innovative Center of Food Production and Safety, Zhengzhou, Henan 450001, China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450001, ChinaFollow

Corresponding Author(s)

纵伟（1965—），男，郑州轻工业大学教授，博士。E-mail：zongwei1965515@163.com

Abstract

Objective: This study aimed to compare the effects of different sterilization on the quality of fermented jujube juice. Methods: The effects of cold plasma sterilization (CPS) and pulsed strong light sterilization (PLS) on the quality of jujube juice before and after fermentation were studied, with high pressure sterilization (SA) jujube juice as the control. Results: The contents of total sugar, reducing sugar and soluble solid in jujube juice before and after fermentation by CPS treatment were significantly higher than those of the other two sterilization methods, and the contents of total sugar, reducing sugar and soluble solid in jujube juice after fermentation were 1.7 mg/L, 1.64 mg/L and 12.4%, respectively. With SA treatment, the total phenol content of jujube juice before and after fermentation was the lowest, and the total phenol content of jujube juice after fermentation was only 2.19 mg/L. The color of jujube juice treated by PLS changed minimally before and after fermentation. The viable count of Lactobacillus plantarum in jujube juice treated by CPS, PLS and SA were more than 6.48 lg（CFU/mL） after 48 h fermentation by L. plantarum, and the viable count of L. plantarum in jujube juice was the highest 6.63 lg(CFU/mL) after PLS treatment. Conclusion: Non-thermal sterilization (especially PLS) has little effect on the quality of fermented jujube juice and could be applied in the processing of fermented jujube juice.

Publication Date

10-20-2023

First Page

128

Last Page

133,142

DOI

10.13652/j.spjx.1003.5788.2022.80767

Recommended Citation

Li-hua, ZHANG; Lu-yao, FENG; Pei-xin, TANG; Shun-feng, LI; and Wei, ZONG (2023) "Effects of different sterilization treatments on the quality of fermented jujube juice," Food and Machinery: Vol. 39: Iss. 6, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2022.80767
Available at: https://www.ifoodmm.cn/journal/vol39/iss6/20

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