红色“野酿2号”毛葡萄醋饮料的配方优化  

Formula Optimization of a Red'Wild Brew No.2'Vitis quinquangluaris Rehd Vinegar Beverage

作　　者：郝俊光 莫维 杨金海 庞庭才 祁岑 周碧宇 韦建忠 罗东伟 韦文广 HAO Junguang;MO Wei;YANG Jinhai;PANG Tingcai;QI Cen;ZHOU Biyu;WEI Jianzhong;LUO Dongwei;WEI Wenguang(Guangxi College and University Key Laboratory of High‐value Utilization of Seafood and Prepared Food in Beibu Gulf,College of Food Science and Engineering,Beibu Gulf University,Qinzhou 535011,Guangxi,China;Qinzhou Key Laboratory of Food Flavor Analysis and Control,College of Food Science and Engineering,Beibu Gulf University,Qinzhou 535011,Guangxi,China;College of Light Industry and Food Engineering,Guangxi University,Nanning 530000,Guangxi,China;Institute of Science and Technology Information of Mulao Ethnic Autonomous County,Hechi 546400,Guangxi,China;Guangxi Dayi Ecological Food Co.,Ltd.,Hechi 546400,Guangxi,China)

机构地区：[1]北部湾大学食品工程学院广西高校北部湾海产品高值化利用与预制食品重点实验室,广西钦州535011 [2]北部湾大学食品工程学院钦州市食品风味分析与调控重点实验室,广西钦州535011 [3]广西大学轻工与食品工程学院,广西南宁530000 [4]罗城仫佬族自治县科技情报研究所,广西河池546400 [5]广西大益生态食品有限公司,广西河池546400

出　　处：《食品研究与开发》2024年第11期152-160,共9页Food Research and Development

基　　金：广西科技计划项目(桂科AB21238006)。

摘　　要：为拓宽罗城毛葡萄深加工产品的形式,利用可工业化全年供给的“野酿2号”毛葡萄汁和葡萄皮渣,开发一款色泽鲜红的毛葡萄果醋饮料。在实现毛葡萄皮色素提取和原醋深层发酵的基础上,以感官评分为评价指标,以原醋、蔗糖、色素、蜂蜜添加量为影响因素,进行果醋饮料配方的单因素和响应面试验,确定优化配方为色素添加量4.784%、蔗糖添加量5.836%、原醋添加量5.385%、蜂蜜添加量2.187%,该条件下感官评分可达91.49,花色苷含量62.07 mg/L,该毛葡萄果醋饮料色泽鲜红诱人、口感清爽、酸甜适饮,富含有机酸、花色苷等营养物质。In order to broaden the forms of deep processing products Luocheng Vitis quinquangularis Rehd,a fresh red V.quinquangularis Rehd vinegar beverage was developed by using industrial grape juice and grape pomace of the'Wild Brew No.2'as raw materials which can be commercially supplied all year round.On the basis of fulfilling the extraction of grape skin pigment and submerged fermentation of fruit vinegar,the single factor and response surface tests for the formula optimization of fruit vinegar beverage were carried out with the sensory score as the evaluation index and the additive amounts of raw vinegar,sucrose,pigment and honey as the influencing factors.The optimized formula was determined as follows:the pigment content was 4.784%,the sucrose content was 5.836%,the original vinegar content was 5.385%,and the honey content was 2.187%.Under these conditions,the sensory score could reach 91.49,and the anthocyanin content was 62.07 mg/L.The V.quinquangularis Rehd vinegar beverage has bright red and attractive color,refreshing taste,balanced sweet and sour taste,and also contains rich nutrients such as organic acid and,anthocyanin.

关 键 词：毛葡萄 果醋饮料 葡萄皮色素 深层发酵 配方优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]