果蔬复合保健醋饮料的制作工艺研究

Study on the Processing Technology of Juice Compound Healthy Vinegar Beverage

[目的]研究制作果蔬复合保健醋饮料的工艺，为保健醋饮料的开发提供参考依据。[方法]以食用酿造醋、黑木耳、香菇、苹果为主要原料，选择复合果蔬保健醋饮料加工工艺并对原材料处理工艺条件进行了探讨，然后利用4因素3水平正交试验筛选最佳配方，并对其进行感官质量检验，确定了某些合理的工艺参数。[结果]结果表明，最佳工艺条件为：以Vc与柠檬酸混合液作护色剂；木耳与水的物料比为16∶0，在60-80℃浸泡60 m in；香菇与水的物料比为11∶0，高温微波5 m in。最佳配方为：米醋10%，苹果汁12%，木耳汁2%，香菇提取液3%，蜂蜜0.5%，甜味剂5%，酸味剂0.1%，甜蜜素0.05%。饮料色泽、风味、口感等指标符合标准。[结论]该产品有一定的保健功能，具有开发前途。

[ Objective ] The research aimed to study the processing technology of juice compound healthy vinegar beverage and provide references for the exploration on the juice compound healthy vinegar beverage. [ Method] With edible vinegar, Auricularia auricular, behlines eddoes and apples as main materials, the processing technology of juice compound healthy vinegar beverage were selected and the processing conditions of raw materials were studied. Then The optimum formula were selected by orthogonal test L9 （34） and determined by means of experiment and perception evaluation. Some rational parameters were defined. [ Result ] The processing conditions were as follow： Taking the mixture of Vc and lemon acid as antioxidant, the ratio of agarics to water was 1：60, extracting temperature was 60 -80 ℃, extracting time was 60 min, the ratio of behlines eddoes to water was 1：10, microwave was 5 min. The optimum formula was： vinegar 10% , apple juice 12% , agarics juice 2% , juice by extracting beltlines eddoes 3% , honey 0.5% , sweetener 5% , acidifier 0.1% and sodium cyclamate 0.05%. The vinegar beverage developed with natural color, unique flavors, good sensory properties. [Conclusion] The vinegar beverage had healthy care fimctions and the good market foreground.