Optimisation of Not-from-Concentrate Goji Juice Processing Using Fuzzy Mathematics and Response Surface Methodology and Its Quality Assessment
文献类型： 外文期刊
作者： Meng, Xintao 1 ; Ye, Duoduo 3 ; Pan, Yan 1 ; Zhang, Ting 1 ; Liang, Lixian 3 ; Liu, Yiming 3 ; Ma, Yan 1 ;
作者机构： 1.Xinjiang Acad Agr Sci, Res Inst Farm Prod Storage & Proc, Urumqi 830091, Peoples R China
2.Xinjiang Res Ctr Deep Proc Engn Major Agr & Sideli, Urumqi 830091, Peoples R China
3.Xinjiang Agr Univ, Coll Food & Pharmaceut Sci, Urumqi 830052, Peoples R China
关键词： fuzzy mathematics evaluation; response surface methodology optimisation; NFC goji juice; processing technology; quality
期刊名称：APPLIED SCIENCES-BASEL （ 影响因子：2.5； 五年影响因子：2.7 ）
ISSN：
年卷期： 2024 年 14 卷 18 期
页码：
收录情况： SCI
摘要： Not-from-concentrate (NFC) juice effectively retains the original characteristics of the fruit. Despite the various health benefits of Goji berries, reports on the processing technology and quality changes of NFC goji juice are lacking. We optimised the processing technology of NFC goji juice. Employing fuzzy mathematics evaluation combined with response surface methodology based on single-factor experiments, the physicochemical, nutritional, and microbiological indicators of the juice were determined. Gas chromatography-ion mobility spectroscopy was used to analyse changes in volatile compounds before and after processing. The optimal processing parameters were: times for homogenisation, ultrasonication, and sterilisation of 2 min, 3 min, and 85 s, respectively, and sterilisation temperature of 102 degrees C. The resulting product had a sensory evaluation score of 85.5 and a rich, pleasant taste. The ratio of total soluble solids to titratable acidity and turbidity were 12.8 and 1420 NTU, respectively. Post-processing, the contents of beta-carotene, polysaccharides, and betaine increased by 57.3%, 26.7%, and 31.5%, respectively. Microbiological indicators met Chinese national limits for food pollutants and microorganisms. The total relative content of volatile substances in NFC goji juice decreased by 19.86% after processing. This study provides a theoretical reference for the intensive processing and development of high-value goji berries.
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