山楂猕猴桃保健果醋饮料的研制

Preparation for healthy beverage of fruit vinegar from hawthorn and Chinese goosebeery

以山楂为原料,选用酵母菌、醋酸菌为发酵剂,采用对比试验、正交试验确定了优化的发酵工艺条件,采用0.2%果胶酶与0.06%明胶澄清山楂汁,0.15%羧甲基纤维素钠和0.01%黄原胶可提高饮料的稳定性,饮料的最佳配方为,山楂原醋30mL,猕猴桃汁30mL,蔗糖12g,柠檬酸0.2g。开发出的山楂猕猴桃保健果醋饮料营养丰富、口感良好、风味独特。

The optimum condition of hawthorn and Chinese goosebeery wine fermented by yeast and acetate bacteria were investigated through orthogonal experiments and comparative test. It was found that addition of pectinase （0.3%） and glutins （0.06%） could well clarify hawthorn juice. The stability of wine could be improved by introduction of carboxymethyl cellulose sodium （0.15%） and xanthan gum （0.01%）. The proper formula were as following： hawthorn vinegar 30 ml, Chinese goosebeery juice 30 ml. sucrose 12 g and citric acid 0.2 g. By applying these optimal parameters, the obtained fruit vinegar was found to have characteristics of rich nutrients, nice taste, and unique flavor.