柑橘皮果醋饮料的研制  

Development of citrus peel fruit vinegar beverage

作　　者：段晋娇 黄琼 王杨璐 Duan Jinjiao;Huang Qiong;Wang Yanglu(Shanxi Industrial and Commercial College,Taiyuan 030000)

机构地区：[1]山西工商学院,太原030000

出　　处：《粮食与食品工业》2023年第4期32-35,38,共5页Cereal & Food Industry

基　　金：山西省基础研究计划青年项目(项目编号:20210302124241)。

摘　　要：以柑橘副产品-柑橘皮为原料,经过液态发酵工艺制成保健果醋。为研究柑橘皮果醋的制备参数,进行单因素和正交试验,以感官评价分数为衡量指标,分析柑橘皮醋、柑橘果汁、蜂蜜、蔗糖对柑橘皮果醋饮料品质的影响。结果表明:柑橘皮果醋饮料的最佳配方为:8%柑橘皮醋、10%柑橘果汁、2%蜂蜜、1.5%蔗糖。在此条件下,配制出的柑橘皮果醋饮料感官指标、化学指标符合果醋生产要求,口感柔和,酸甜可口。Citrus peel,a by-product of citrus,is used as raw material to produce healthy fruit vinegar through liquid fermentation process.To study the preparation parameters of citrus peel vinegar,single factor and orthogonal experiments were conducted,using sensory evaluation scores as measurement indicators to analyze the effects of citrus peel vinegar,citrus juice,honey,and sucrose on the quality of citrus peel vinegar beverages.The results showed that the optimal formula for citrus peel vinegar beverage was 8% citrus peel vinegar,10% citrus juice,2% honey,and 1.5% sucrose.Under these conditions,the sensory and chemical indicators of the prepared citrus peel fruit vinegar beverage meet the requirements of fruit vinegar production,with a soft taste and a sweet and sour taste.

关 键 词：柑橘皮 液态发酵 果醋饮料 配方 

分 类 号：TS201[轻工技术与工程—食品科学]