调配型野生番石榴果醋饮料的生产工艺研究

The processing technology of the deploy type of wild guava fruit vinegar

以野生番石榴为原料,调配生产酸甜可口,具有番石榴风味与醋饮特性的新型果醋饮料。通过对生产工艺及产品配方的研究,为野生番石榴的深加工提供新途径。将番石榴进行榨汁,经过滤、加糖加酸、沉淀澄清、灌装灭菌等工序生产出具有番石榴风味的饮品。通过对产品进行感官评定以及方差分析,确定番石榴果醋饮料调配生产的最佳配方为:原汁含量25%,蔗糖添加量8%,醋酸添加量0.14%,柠檬酸添加量0.2%。

In the experiment, wild guava was used as major material to produce a beverage with guava flavor, which was sweet and sour. Through the research on the producing process and formula, a viable option on the deep processing for the guava was provided. The guava juice was extracted, filtered, added sugar and acid in, precipitated to clarify, and then the beverage was filled in, sterilized to produce a fruit vinegar beverage which has guava flavor. Through sensory evaluation and analysis of variance, the best deploy formula of the guava fruit vinegar beverage with good color, flavor and aroma was as follows： 25% juice, 8% sucrose, 0.14% acetic acid, 0.2% citric acid.