沙棘果醋饮料调配工艺的研究

Study on the Blending Process of Sea Buckthorn Fruit Vinegar Beverage

通过正交试验分别优化了沙棘果醋饮料风味调配的条件、乳化稳定剂复配的条件以及均质条件的优化,得出了沙棘果醋饮料生产工艺参数为沙棘原浆添加量为11.5%,沙棘果醋添加量为0.55%,果葡糖浆添加量为9%,黄原胶添加量为0.165%,羧甲基纤维素钠添加量0.165%,蔗糖脂肪酸酯添加量0.045%,剪切乳化搅拌时间15 min,胶体磨打碎时间15 min,均质3次,并在此条件下,做了验证试验,通过上述工艺生产的沙棘果醋饮料有沙棘果特有的颜色和果香味,色泽均匀,风味协调,酸甜可口,黏稠度适中。

The conditions of the sea buckthorn fruit vinegar beverage flavor and the mixture of emulsifying stabilizer,homogenization conditions were optimized respectively by orthogonal test.The optimal sea buckthorn fruit vinegar beverage production process parameters results were sea buckthorn puree amount of 11.5%,sea buckthorn fruit vinegar amount of 0.55%,fructose syrup amount of 9%,xanthan gum amount of 0.165%,sodium carboxymethyl cellulose amount of 0.165%,sucrose fatty acid ester amount of 0.045%,shear emulsifying stirring time for 15 min,colloid mill break time for 15 min,homogenization for 3 times.Under this condition,a verification test was carried out.Produced by the above process,the vinegar beverage of sea buckthorn fruit has the unique color and aroma of sea buckthorn fruit,uniform color and harmonious flavor,moderate acidity and sweetness and viscosity.