一种复合果醋饮料的研究
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摘要
该试验分别以苹果浓缩汁和山楂浓缩汁为原料,制作这两种果醋。再以苹果醋和山楂醋为主要原料,辅以浓缩苹果汁、白砂糖、果醋香精等,采用单因素实验和正交试验得出最佳配方而制成一种复合果醋饮料。结果表明:该饮料的最佳原料配比为苹果醋2.5%、山楂醋2.5%、浓缩苹果汁2%、白砂糖6%、果醋香精0.03%。
In this experiment,apple and hawthorn juice concentrates were used as raw materials to make its fruit vinegar respectively. Then the apple vinegar and hawthorn vinegar as the main raw materials,supplemented with concentrated apple juice,white sugar,fruit vinegar flavor,etc.,using a single factor experiment and orthogonal experiment,the best formula of a blending fruit vinegar drink was obtained. The optimum beverage prescription is apple vinegar 2.5%,hawthorn vinegar 2.5%,the concentrated apple juice 2%,sugar 6%,fruit vinegar flavor 0.03%.
In this experiment,apple and hawthorn juice concentrates were used as raw materials to make its fruit vinegar respectively. Then the apple vinegar and hawthorn vinegar as the main raw materials,supplemented with concentrated apple juice,white sugar,fruit vinegar flavor,etc.,using a single factor experiment and orthogonal experiment,the best formula of a blending fruit vinegar drink was obtained. The optimum beverage prescription is apple vinegar 2.5%,hawthorn vinegar 2.5%,the concentrated apple juice 2%,sugar 6%,fruit vinegar flavor 0.03%.
引文
[1]周建华,张敏.苹果胡萝卜等复合保健饮料的研制[J].食品研究与开发,2010,5(5):112-115.
[2]李杏,孟岳成,陈杰,等.发酵型苹果醋饮料的开发及其感官评价[J].中国调味品,2012,37(6):76-81.
[3]原德树.液态深层发酵苹果醋及苹果醋饮料的研制[J].现代食品科技,2010(5):523-526.
[4]侯爱香,廖卢艳,覃思,等.天然保健苹果醋饮料的研制[J].中国调味品,2012,37(5):80-84.
[5]曲芬霞,潘中田,吴桂容,等.桂东野山楂酒发酵工艺研究[J].中国酿造,2011,30(7):94-96.
[6]张海龙,丁宏伟,杨晓蕾,等.山楂苹果复合果醋的发酵工艺研究[J].中国酿造,2013,32(6):165-168.
[7]谭佩毅,史经略.山楂果醋饮料的研制[J].食品研究与开发,2005,26(5):95-98.
[8]张炳文.山楂资源开发与食疗保健价值[J].中国食物与营养,1996(4):18-20.
[9]张智维,沈文,缑敬轩.苹果醋饮料工艺的研究[J].食品科学,2005,26(5):273-275.
[2]李杏,孟岳成,陈杰,等.发酵型苹果醋饮料的开发及其感官评价[J].中国调味品,2012,37(6):76-81.
[3]原德树.液态深层发酵苹果醋及苹果醋饮料的研制[J].现代食品科技,2010(5):523-526.
[4]侯爱香,廖卢艳,覃思,等.天然保健苹果醋饮料的研制[J].中国调味品,2012,37(5):80-84.
[5]曲芬霞,潘中田,吴桂容,等.桂东野山楂酒发酵工艺研究[J].中国酿造,2011,30(7):94-96.
[6]张海龙,丁宏伟,杨晓蕾,等.山楂苹果复合果醋的发酵工艺研究[J].中国酿造,2013,32(6):165-168.
[7]谭佩毅,史经略.山楂果醋饮料的研制[J].食品研究与开发,2005,26(5):95-98.
[8]张炳文.山楂资源开发与食疗保健价值[J].中国食物与营养,1996(4):18-20.
[9]张智维,沈文,缑敬轩.苹果醋饮料工艺的研究[J].食品科学,2005,26(5):273-275.