黑蒜醋保健饮料的研制

Development of healthy beverage with black garlic vinegar

以黑龙江省科学院大庆分院生产的脱皮黑蒜瓣为原料,利用醋液浸提其中的可溶性固形物、色素和其他营养成分,并运用浸提液配制成黑蒜醋饮料。本实验研究了浸提时醋液添加量及浸提时间对浸提液品质的影响以及配制时,冰糖、白砂糖及浸提液的添加量对黑蒜醋饮料风味口感的影响。并采用正交试验确定各组分的最佳配比。结果表明,以1kg黑蒜、10L醋液的比例,浸提8h,所得浸提液品质较好,色泽为深褐色、黑蒜香味浓郁。饮料的最佳配方为黑蒜醋浸提液40mL,冰糖2.0g,白砂糖1.0g。

Using Daqing Branch of the Academy of Sciences of Heilongjiang peeled black garlic as raw material, black garlic vinegar beverage was prepared with the soluble solids, pigments and other nutrients from vinegar extracts. Effect of extracted amount and extraction time on extract quality was studied. When prepared, effect of rock sugar, sugar and extract addition on the flavor of black garlic vinegar beverage was studied as well. The optimal ratio of the components was determined by orthogonal experiment. Results showed that better quality could obtained with 1 kg black garlic, 10L vinegar, extraction for 8 h; and the color was dark brown, black garlic flavor was strong. The optimal formula for the black vinegar were as follow, garlic extract 40ml, rock sugar 2.0g, white sugar 1.0g.