茯苓保健醋的研制  

Study on Tuckahoe vinegar

作　　者：蔡为荣[1] 王岚岚[1] 尹修梅[1] 李美红[1] 

机构地区：[1]安徽机电学院生化工程系,安徽芜湖241000

出　　处：《中国调味品》2001年第12期15-17,共3页China Condiment

摘　　要：茯苓提取经单因子实验表明 :12 0目茯苓 ,加 15倍水浸泡 0 5小时 ,10 0℃提取 1小时。复提2次 ,提取效果最佳 ,提取率为 2 9% ,茯苓糖为 80 % ,茯苓酸为 0 16 % ;正交实验显示 :茯苓保健醋影响因子次序为B(茯苓提取液 ) >A(陈醋 ) >C(蜂蜜 ) ,5 0 %的陈醋 ,6 %的茯苓提取液 ,7%的蜂蜜组分的茯苓保健醋口感优良。The result of experiment shown that optimun conditions for extracting of 120 mech size tuckahoe powder were 100 ℃,water-to tuckahoe of 15 and treatment time of 2hrs,and that extract radio,pachy mose and pachymic acid of extracting were 2.9% 80%and 0.16% respectively,The nice taste of the healthy drink of vinegar and Tuckahod was obtained when 50% of vinegar,6% of extracting and 7% of honey were mixed by the orthogonal experiment.

关 键 词：茯苓 提取 保健食醋 质量评定 

分 类 号：TS264.22[轻工技术与工程—发酵工程]