芦荟苹果保健醋饮料的研制  

Study on Health Vinegar Beverage Made from Aloe Juice and Apple Vinegar

作　　者：杜国丰[1] 朱宝伟[1] 吴美毅 闵庄 

机构地区：[1]营口理工学院化学工程系,辽宁营口115014

出　　处：《安徽农业科学》2015年第31期196-199,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]开发研制芦荟苹果醋保健饮料。[方法]以库索拉芦荟和新鲜苹果为原料,选用果酒专用酵母菌、高效果醋菌作为发酵菌种,以摇瓶发酵法制备苹果醋,将其与新鲜脱苦脱涩芦荟汁调配,通过正交试验确定醋酸发酵和芦荟苹果保健醋饮料的最佳工艺条件。[结果]试验确定醋酸发酵的最佳条件为:酒精度7.0%(V/V)、接种量15%(V/V)、发酵温度30℃、发酵时间7 d,此条件下得到的苹果醋的醋酸含量为48.8 g/L;芦荟苹果保健醋饮料的最佳工艺配方为:苹果醋添加量70%、芦荟汁添加量20%、果葡糖浆16%、柠檬酸0.10%,此条件下得到的芦荟苹果醋功能饮料的综合评分为95.7分。[结论]试验研制的芦荟苹果醋保健饮料具有芦荟和苹果醋复合香味、甜酸适宜、口味醇正,且生产工艺简单,有较好的保健功能和一定的市场开发前景。[ Objective ] To develop health vinegar beverage made from aloe juice and apple vinegar. [ Method ] With Curacao aloe and fresh apple as raw material, using special wine yeast, high quality of vinegar bacteria, adopting shake flask fermentation method to prepare apple vinegar. The optimal technique conditions were obtained through orthogonal test. [ Result] The optimal combination for acetic acid fermenta- tion was determined by orthogonal experiments, the optimal combination was 7.0% alcohol （ V/V）, the acetic acid bacteria inoculation volume was 15% （ V/V）, fermentation at 30 ℃ for 7 days, under this condition, the concentration of the acetic acid of apple vinegar was 48.8 g/L. The optimal process formula of aloe apple vinegar beverage was studied by orthogonal experiments, the optimal process formula was determined to consist of 70% apple vinegar, 20% aloe juice, 16% high fructose syrup, 0.10% citric acid. The comprehensive score of health beverage made from aloe juice and apple vinegar was 95.7. [ Conclusion] The health beverage has composite fragrance of aloe juice and apple vinegar with taste suitable and unique flavor. And the production process is simple, has good health care function and certain market development prospect.

关 键 词：保健果醋 芦荟汁 苹果汁 正交试验 配方 

分 类 号：S38[农业科学—农艺学]