姜醋饮料的研制及其稳定性研究

Study on production of ginger vinegar drink and its stability

对以食醋、姜汁、白砂糖、葡萄糖酸钙和蜂蜜等为原料制作的保健姜醋饮料的配方进行了研究。通过正交试验。确定了姜醋饮料的配方,开发出了一种口味良好、具有一定保健功能的姜醋饮料,并通过使用稳定剂(黄原胶、海藻酸钠、CMC)对其稳定性进行了研究。结果表明:100 mL姜醋饮料的最佳配方是姜汁6 mL、香醋1．4 mL、糖7 g、丁香汁0．2 mL和葡萄糖酸钙0．08 g,最好的稳定剂添加量是黄原胶0．012％,CMC 0．06％。

A new kind of health vinegar drink was processed. The processing conditions and formula of the drink with nice flavor and health-beneficial functions were determined by orthogonal test method.Meanwhile the stability of the drink was made by using stabilizers（xanthan gum, alginate sodium, carboxymethyl cellulose sodium）. The results showed that the best formula of drink in 100 mL was composed of 6 mL of ginger juice,1.4 mL of vinegar,8 g of sugar,0.2 mL of clove juice,0.08 g of calcium gluconate,The optimun adding amount of stabilizer was 0.012 % of xanthan gum and 0.06 % of CMC.