芒果-甘蔗醋复合饮品的工艺研究  

Study on the Technology of Compound Beverage with Mango and Sugarcane Vinegar

作　　者：余森艳 李志红 卢月优 YU Senyan;LI Zhihong;LU Yueyou(College of Biology and Food Engineering,Guangxi Normal University for Nationalities,Chongzuo,Guangxi 532200,China)

机构地区：[1]广西民族师范学院生物与食品工程学院,广西崇左532200

出　　处：《农产品加工》2020年第18期37-40,共4页Farm Products Processing

基　　金：2019年度广西民族师范学院科研经费资助项目(2019FG007)。

摘　　要：以芒果和甘蔗醋为主要原料,添加适量的白砂糖、柠檬酸和稳定剂研制出风味独特、营养丰富的芒果甘蔗醋复合饮品。通过单因素试验和正交试验,研究了芒果汁与甘蔗醋的配比、白砂糖和柠檬酸、稳定剂添加量。结果表明,芒果汁与甘蔗醋(V/V)配比2∶1,白砂糖添加量6%,柠檬酸添加量0.06%,稳定剂CMC-Na添加量0.2%,所制得的复合饮品在滋味、气味、色泽、组织状态等方面感官评价俱佳,制得的产品色泽亮黄、酸甜适口、营养健康,可以很好地满足人们对高端果醋复合饮品的需求。Using mango and sugarcane vinegar as the main raw material,the compound beverage of mango and sugarcane vinegar with appropriate sugar,citric acid and stabilizer which had unique flavor and rich nutrition was developed.Proportion of mango juice to sugarcane vinegar,amount of sugar,citric acid and stabilizer were studied by single factor test and orthogonal experiment.The results showed that the ratio of mango juice to sugarcane vinegar was 2∶1,sugar 6%,citric acid 0.06%,stabilizer of CMC-Na 0.2%.The compound juice drink produced had good sensory evaluation in taste,smell,color and apparent status.The obtained product has characteristics of bright yellow color,and pleasant taste of sourness and sweetness,nourishing and healthy,which can meet the needs of people for high-end compound beverage of fruit vinegar.

关 键 词：芒果 甘蔗醋 调配 复合饮品 白砂糖 柠檬酸 稳定剂 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]