摘要
以青海产中国沙棘(Subsp.Sinensis Rousi)为原料,探讨了液态法沙棘果醋的生产及其醋酸饮料的研制方法,结果表明:采用液态法生产的沙棘果醋具有成熟沙棘的果香,酸味柔和纯正,适宜调配醋酸饮料,通过单因素试验和正交试验确定沙棘醋酸饮料优化配方为:100ml沙棘醋酸饮料中沙棘果醋含量为20ml、白砂糖10g、单宁0.04g、蜂蜜0.15g。
With Subsp. Sinensis Rousi from Qinghai, China as the raw material, the preparation of seabuckthorn vinegar by liquid-state fermentation and the development of vinegar drinks were discussed. The results showed that the seabuckthorn vinegar obtained had the genuine aroma of ripe seabuckthorn and mild sourness, which was suitable for use in vinegar drinks. Through single-factor and orthogonal experiments, the optimum formula of a seabuckthorn vinegar drink （100 ml） was determined as seabuckthorn vinegar 20 ml, sugar 10g, tannin 0.04g and honey 0.15g.
出处
《饮料工业》
2008年第12期18-21,共4页
Beverage Industry
关键词
沙棘
果醋
醋酸饮料
seabuckthorn
fruit vinegar
vinegar drink
