荸荠皮果醋饮料的开发

Development of eleocharis tuberose peel fruit vinegar beverages

为将废弃荸荠皮加工成果醋饮料,以蜂蜜、荸荠皮果醋、荸荠皮提取液和白砂糖等为原料,通过正交试验和感官评定的方法对荸荠皮果醋的配方进行了研究。结果表明,荸荠皮果醋的添加量对产品风味有显著影响。荸荠皮果醋饮料的最佳配方为荸荠皮果醋添加量13%,蔗糖添加量10%,蜂蜜添加量12%,荸荠皮提取液添加20%。杀菌条件为100℃保持5min。

Honey, eleocharis tuberose peel fruit vinegar, sugar and eleocharis tuberose peel extract were used as the main material to produce fruit vinegar beverage by waste eleocharis tuberose. The prescription of eleocharis tuberose peel fruit vinegar beverages was developed via orthognnal ex- periment and sensory evaluation. The result of orthogonal experiment and variance analysis showed that the addition of eleoeharis tuberose peel fruit vinegar had a significant impact on the sensory of fi＇uit vinegar beverage. The optimal prescription is： eleocharis tuberose peel fruit vinegar 13%, sug- ar 10%, honey 12%, eleocharis tuberose peel extract 20%. The sterilization conditions of the product were holding on 100℃ for 5 rain.