沙棘果醋饮料的研制  

Preparation of sea buckthorn vinegar beverage

作　　者：牛广财[1] 朱丹[2] 魏文毅[1] 王欣[1] 王鹤霖[1] 杨建[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《食品工业科技》2012年第23期226-228,233,共4页Science and Technology of Food Industry

基　　金：黑龙江省博士后科研启动资助项目(LBH-Q10027);黑龙江省农垦总局科研项目

摘　　要：以沙棘汁为主要原料,经酒精发酵、醋酸发酵制成沙棘原醋,再调配成沙棘果醋饮料。以沙棘原醋用量、沙棘果汁用量、蜂蜜用量、蔗糖糖浆用量为实验因素,以感官评分为考察指标,研究了沙棘果醋饮料的配方和加工工艺。经正交实验得出每100mL沙棘果醋饮料的最佳配方为:沙棘原醋8mL,沙棘果汁15mL,蜂蜜3g,蔗糖糖浆10g。经过调配、过滤、灌装后,在100℃下杀菌5min。生产的沙棘果醋饮料色泽亮丽,酸甜适口,具有浓郁的沙棘果香、醋香和蜂蜜香气。Sea buckthorn vinegar was made from sea buckthorn juice by alcoholic and acetic fermentations,which was then formulated to a sea buckthorn vinegar beverage.With the dosages of sea buckthorn vinegar,juice, honey and sucrose syrup as the experimental factors and the sensory scores of the sea buckthorn vinegar beverage as the evaluation indexes,the formula and processing technology were researched on.By orthogonal experiment,the optimum formula of the vinegar beverage was determined as follows：sea buckthorn raw vinegar 8mL/100mL, sea buckthorn juice 15mL/100mL, honey 3g/100mL and sucrose syrup lOg/100mL.The optimal sterilization condition of the product was holding on 100℃ for 5min after formulation,filtering and filling.The sea buckthorn vinegar beverage with bright color,sweet and sour taste, had sea buckthorn flavor,vinegar and honey aromas.

关 键 词：沙棘 果醋饮料 正交实验 配方 加工工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]