保健型高纤维猕猴桃醋饮料生产工艺的优化

Technology of healthy kiwi vinegar drink with high dietary fiber

以发酵型猕猴桃原醋、麦芽糖醇、复合膳食纤维等进行调配,生产高纤维无糖猕猴桃醋饮料的最佳配方及工艺,并对成品进行风味和稳定性检测试验。确定最佳配方为猕猴桃原醋15%、麦芽糖醇10%、柠檬酸0.2%、安赛蜜0.035%、大豆纤维素5.8%、魔芋葡甘聚糖0.4%、果胶0.3%、黄原胶0.1%、刺槐豆胶0.05%、阿拉伯胶0.05%。

Using fermented kiwi vinegar, maltitol and compound dietary fiber as raw materials, the technology of kiwi vinegar drink with sugar-flee and high dietary fiber was studied in this paper. The flavor and stability of the final product was tested. The optimal materials proportion of products were as follows： kiwi vinegar 15%, maltitol 10%, citric acid 0.2%, acesulfame 0.035%, soy fiber 5.8%, konjacglucomannan 0.4%, pectin 0.3%, xanthan gum 0.1%, locust bean gum 0.05%, and gum arabic 0.05%.