正交试验优化油桃果醋饮料加工工艺  

Process Optimization by Orthogonal Array Design for the Production of Nectarine Vinegar Beverage

作　　者：何翠婵[1] 周家华[2] 熊犍[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]北京市农林科学院农业综合发展研究所,北京100097

出　　处：《食品科学》2013年第10期55-57,共3页Food Science

基　　金：北京市科技计划项目(D101105046210001)

摘　　要：以新鲜油桃制成的果酒为原料,通过单因素试验和正交试验对其醋酸发酵工艺及果醋饮料调配工艺进行研究,得到了油桃果醋饮料加工的最佳工艺参数。结果显示:在本实验条件下,油桃果醋醋酸发酵的最优工艺条件为100.0g果酒中醋酸菌添加量13.0mL、初始pH4.0、初始糖度4.0%,醋酸产量为4.87g/100mL;果醋饮料的最佳工艺配方为果醋用量30.0%、新鲜果汁用量15.0%、蔗糖用量6.0%、柠檬酸用量0.1%,所获得的产品感官评分为96分。Nectarine wine made from fresh nectarine was used as a raw material to produce vinegar beverage in the present study.Acetic acid fermentation parameters were optimized using single factor experiments and orthogonal array design experiments.The optimal conditions for vinegar fermentation was inoculation amount 13.0 mL/100 g of nectarine wine,pH 4.0,initial sugar concentraion 4.0%,and the acid content with 4.87 g/100 mL.The best formula of the nectarine vinegar beverage was as follows： 30.0% nectarine vinegar,15.0% nectarine fruit juice,6.0% sugar and 0.1% citric acid.The sensory score of the final product was 96.

关 键 词：果酒 果醋 发酵 饮料 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]