芡实醋饮料的研制及其抗氧化性研究  

Research on the Development of Euryale Ferox Vinegar Beverage and its Antioxidant Activity

作　　者：戴缘缘 肖陆飞[1] 谢小花[1] 陈静[1] 张易 DAI Yuanyuan;XIAO Lufei;XIE Xiaohua;CHEN Jing;ZHANG Yi(Department of Food and Environmental Engineering,Chuzhou Vocational and Technical College,Chuzhou,Anhui 239000)

机构地区：[1]滁州职业技术学院食品与环境工程学院,安徽滁州239000

出　　处：《绵阳师范学院学报》2023年第11期46-53,共8页Journal of Mianyang Teachers＇ College

基　　金：安徽省高校优秀青年人才支持计划重点项目(gxyqZD2022127);滁州职业技术学院校级自科重点项目(YJZ-2020-04)。

摘　　要：为了探究芡实醋饮料调配工艺及其抗氧化性能,以芡实醋和滁菊提取液为主要原料,以模糊综合评价分数和透光率为指标,采用单因素和正交试验方法,结果表明,芡实醋饮料的最佳配方是芡实醋添加量10%、滁菊提取液添加量30%、复合甜味剂添加量9 g/100 mL和甜味剂赤藓糖醇与白砂糖比例2∶3.芡实醋饮料最佳澄清方案是壳聚糖添加量0.5%、处理温度35℃、处理时间60 min.经调配和澄清的芡实醋饮料表现出较好的抗氧化性能.In order to explore the preparation process of Euryale ferox vinegar beverage and its antioxidant properties,Gorgon Euryale vinegar and Chuzhou chrysanthemum extracting solution are used as the main raw materials,fuzzy comprehensive evaluation score and light transmittance are used as the indexes,single factor and orthogonal test methods are used.The results show that the best formula of Euryale vinegar beverage was as follows:Euryale ferox vinegar 10%,Chuzhou chrysanthemum extract 30%,compound sweetener 9 g/100 mL and sweetener ratio(erythritol and white granulated sugar)2∶3.The best solution for the clarification of Euryale vinegar beverage was as follows:chitosan 0.5%,treatment temperature 35℃ and treatment time 60 min.After the preparation and clarification,the Euryale ferox vinegar beverage showed better antioxidant activity.

关 键 词：芡实醋饮料 配方 澄清 抗氧化性 

分 类 号：TS205.5[轻工技术与工程—食品科学]