山楂醋酸饮料的工艺研究  

Technical Study of Hawthorn Vinegar Drink

作　　者：高雅君 马东兴 赵旭东 刘学涛 GAO Yajun;MA Dongxing;ZHAO Xudong;LIU Xuetao(Linyi Inspection and Testing Center,Linyi 276000,China)

机构地区：[1]临沂市检验检测中心,山东临沂276000

出　　处：《现代食品》2020年第23期111-114,共4页Modern Food

摘　　要：本文以市售山楂为原料,经压榨得澄清山楂汁,加以米醋、食用蔗糖、着色剂(胭脂红)以及山楂香精等辅料,经过滤、调配、灌装等工艺调配而研制出的优质功能性保健饮料。通过L16(45)正交设计试验,确定了山楂醋酸饮料的最佳配方为:米醋10%、食用蔗糖10%、山楂香精1%、着色剂(胭脂红)0.03 g·kg-1、羧甲基纤维素钠(CMC)0.6 g·kg-1。Hawthorn form Linyi marketplace were used as clarify hawthorn juice by squeeze.The hawthorn vinegar functionlity health drink which through fliter,mix and bottle technology with excipients such as rice vinegar,cane sugar,carminum and hawthorn essence.Through the orthogonal design experiment L16(45),obtained hawthorn vinegar drink best formula:rice vinegar 10%,cane sugar 10%,hawthorn essence 1%,carminum 0.03 g·kg-1,CMC 0.6 g·kg-1.

关 键 词：山楂 调配 正交试验 保健饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]