苹果营养醋的配方设计  

Prescription design on nutritional apple vinegar

作　　者：杨萍芳[1] 李志西[2] 蔺毅峰[1] 

机构地区：[1]运城学院生命科学系,山西运城044000 [2]西北农林科技大学食品科学与工程学院,山西杨凌712100

出　　处：《中国酿造》2008年第3期84-86,共3页China Brewing

基　　金：山西省高校科技研究开发资助项目(20041247)

摘　　要：对苹果营养醋的配方进行设计,通过单因素试验确定了低聚木糖、蜂蜜、苹果醋和浓缩苹果汁的添加量对产品风味的影响,正交试验结果表明,苹果醋和蜂蜜对产品风味有显著影响,低聚木糖和浓缩苹果汁对产品风味影响不显著。苹果营养醋的最佳配方为:低聚木糖4.0g/100mL、蜂蜜16%、苹果醋11%、浓缩苹果汁4.0%。The prescription of nutritional apple vinegar was designed in this paper, The effect of addition of xylo-oligosaccharides, honey, apple vinegar and concentrated apple juice on the flavor of product was investigated by single factor experiments. The results of orthogonal experiments showed that honey and apple vinegar have significant effect on the flavor of product, and the effect of xylo-oligosaccharides and concentrated apple juice was not significant. The optimal prescription of nutritional apple vinegar was： xylo-oligosaccharides 4.0 g/100ml, honey 16%, apple vinegar 11% and concentrated apple juice 4.0%.

关 键 词：苹果醋 配方设计 研制 

分 类 号：TS264.2[轻工技术与工程—发酵工程]