一种复合果醋饮料的研究  

Research on the Beverage of Blending Fruit-vinegar

作　　者：李熊利 LI Xiong-li(Tian Di Yi Hao Beverage Ltd,, Jiangmen 529000,China)

机构地区：[1]天地壹号饮料股份有限公司,广东江门529000

出　　处：《饮料工业》2019年第2期52-55,共4页Beverage Industry

摘　　要：该试验分别以苹果浓缩汁和山楂浓缩汁为原料,制作这两种果醋。再以苹果醋和山楂醋为主要原料,辅以浓缩苹果汁、白砂糖、果醋香精等,采用单因素实验和正交试验得出最佳配方而制成一种复合果醋饮料。结果表明:该饮料的最佳原料配比为苹果醋2.5%、山楂醋2.5%、浓缩苹果汁2%、白砂糖6%、果醋香精0.03%。In this experiment, apple and hawthorn juice concentrates were used as raw materials to make its fruit vinegar respectively. Then the apple vinegar and hawthorn vinegar as the main raw materials, supplemented with concentrated apple juice, white sugar, fruit vinegar flavor, etc., using a single factor experiment and orthogonal experiment, the best formula of a blending fruit vinegar drink was obtained. The optimum beverage prescription is apple vinegar 2.5%, hawthorn vinegar 2.5%, the concentrated apple juice 2%, sugar 6%, fruit vinegar flavor 0.03%.

关 键 词：苹果醋 山楂醋 单因素实验 正交试验 复合果醋饮料 

分 类 号：TS264.2[轻工技术与工程—发酵工程]