特色荠菜果醋饮料的研制

STUDY ON TECHNOLOGY OF SHEPHERD'S-PURSE APPLE-VINEGAR BEVERAGE

主要研究制作荠菜苹果保健醋饮料的配方以及配方中各因素的用量与溶液不同浓度的配比对产品颜色、透明度、组织状态和风味等的影响。以荠菜,苹果醋为主要原料,通过加不同浓度配比的蔗糖溶液、柠檬酸溶液,研制一种既营养保健又具有功能效果的果蔬复合型醋饮料。实验中荠菜的漂烫非常重要,漂烫之后钝化氧化酶,能防止褐变保证汁体的颜色和透明度。在单因素试验的基础上,用正交实验,确定了试验的最佳配方是:苹果醋为40%、荠菜汁为20%、柠檬酸为1.4%、蔗糖为4%。

This work was focused on the study of the formula of making health shepherd＇s-purse apple-vinegar beverage and effects of the amount of every factor and proportion of solution of different density to product color, transparency, tissue condition and flavor. Using shepherd＇s purse and apple-vinegar as the main raw materials, by adding sucrose and citric acid of proportion of different density, we develop a kind of vegetable -fruit compounded vinegar beverage with rich nutrition and health care function. The blanching of shepherd＇s purse is important to the test; it can passivate the activity of oxydase to prevent juice body from browning and guarantee the juice body＇s color and transparency. Using orthogonal experiment based on single-factor experiment, we found the best formula which is： apple vinegar 40 %, shepherd＇s purse juice 20 %, citric acid 1.4 %, sucrose 4 %.