醋蛋口服液生产工艺的研究  

Study on production process of vinegar-egg oral liquid

作　　者：杨萍芳[1] 

机构地区：[1]运城学院生命科学系,山西运城044000

出　　处：《中国酿造》2012年第3期179-182,共4页China Brewing

基　　金：山西省高校科技开发项目(No.20101125)

摘　　要：以醋蛋、蜂蜜为主要原料,研制了醋蛋口服液的加工工艺。由单因素试验确定了低聚木糖、蜂蜜、醋蛋液和浓缩苹果汁的添加量对产品风味的影响。通过正交试验优化了产品的配方。正交试验结果表明,4个因素中,醋蛋液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。醋蛋口服液的最佳配方为:低聚木糖0.8g/100mL、蜂蜜10%、醋蛋液19%、浓缩苹果汁3.5%。复合稳定剂的最佳配比为:CMC-Na 0.75%、果胶0.3%、海藻酸钠0.15%。Taking Vinegar-egg,honey as main materials,the vinegar-egg oral liquid was developed in this study.The effects of quantity of xylo-oligosaccharides,honey,vinegar-egg and concentrated apple juice on the flavor of product were investigated by single factor experiments and the product formula was optimized by orthogonal tests.The results of orthogonal experiments showed that honey and vinegar-egg had significant effect on the flavor of product,and the effect of xylo-oligosaccharides and concentrated apple juice was not significant.The optimal formula of the vinegar-egg oral liquid was： xylo-oligosaccharides 0.8g/100ml,honey 10%,vinegar-egg 19% and concentrated apple juice 3.5%.The optimum proportion of stabilizers was CMC-Na 0.75%,pectin 0.3%,sodium alginate 0.15%.

关 键 词：醋蛋 口服液 配方 稳定剂 

分 类 号：TS264.2[轻工技术与工程—发酵工程]