枸杞果醋饮料的配方优化及品质分析  

Formulation optimization and quality analysis ofLycium barbarum vinegar beverage

作　　者：王怡明 夏婷[1] 强晓 耿贝贝 李少鹏 郑宇[1] 乔长晟[1,2] 岳思君 王敏[1] WANG Yiming;XIA Ting;QIANG Xiao;GENG Beibei;LI Shaopeng;ZHENG Yu;QIAO Changsheng;YUE Sijun;WANG Min(State Key Laboratory of Food Nutrition and Safety,Tianjin Engineering Center for Microbial Metabolism and Fermentation Process Control,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Ningxia Zhongning Goji Industrial and Innovative Research Institute Co.,Ltd.,Zhongwei 755100,China;Key Laboratory of Education for Protection and Utilization of Special Biological Resources in Western China,College of Life Sciences,Ningxia University,Yinchuan 750021,China)

机构地区：[1]天津科技大学生物工程学院天津市微生物代谢与发酵过程控制技术工程中心食品营养与安全国家重点实验室,天津300457 [2]宁夏中宁枸杞产业创新研究院有限公司,宁夏中卫755100 [3]宁夏大学生命科学学院西部特色生物资源保护利用教育部重点实验室,宁夏银川750021

出　　处：《中国酿造》2022年第8期190-194,共5页China Brewing

基　　金：宁夏中宁枸杞产业专项基金项目(ZNGQCX-B-2019001);宁夏回族自治区重点研发计划项目(2022BBF02010)。

摘　　要：以枸杞为原料制备枸杞汁、枸杞醋,并添加白砂糖及菊花提取液制备枸杞果醋饮料,通过单因素试验及正交试验优化枸杞果醋饮料配方,并对其感官、理化及微生物指标进行分析。结果表明,枸杞果醋饮料的最佳配方为:枸杞醋8%,枸杞汁15%,白砂糖6%,菊花提取液15%。在最优配方条件下,枸杞果醋饮料感官评分为95.47分,枸杞果醋饮料口感柔和、酸甜爽口。总酸、不挥发酸及氨基酸态氮含量分别为0.66 g/100 m L、0.36 g/100 m L、0.07 g/100 m L,总糖、蛋白质、脂肪含量分别为9.62 g/100 m L、0.48 g/100 m L、0.06 g/100 m L,其理化及微生物指标均符合国家农业部标准NY/T 2987—2016《绿色食品果醋饮料》要求。Lycium barbarum(wolfberry)juice and L.barbarum vinegar were made using L.barbarum as the raw materials,and L.barbarum vinegar beverage was prepared with sugar and chrysanthemum extract addition.The formula of L.barbarum vinegar beverage was optimized by single factor tests and orthogonal tests,and the sensory,physicochemical and microbial indexes were analyzed.The results showed that the optimal formula of L.barbarum vinegar beverage was as follows:L.barbarum vinegar 8%,L.barbarum juice 15%,sugar 6%,chrysanthemum extract 15%.Under the optimal formula conditions,the sensory score of the beverage was 95.47,and the taste of the beverage was soft,sour and sweet refreshing.The contents of total acid,non-volatile acid and amino acid nitrogen were 0.66 g/100 ml,0.36 g/100 ml and 0.07 g/100 ml,respectively.The contents of total sugar,protein and fat were 9.62 g/100 ml,0.48 g/100 ml and 0.06 g/100 ml,respectively.The physicochemical and microbial indexes met the National Ministry of Agriculture standard NY/T 2987—2016"Green food fruit vinegar drink".

关 键 词：枸杞 果醋饮料 配方优化 品质分析 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]