摘要
以高果糖浆和木糖醇代替蔗糖,经酒精发酵、醋酸发酵、饮料调配研制一种马铃薯醋饮料。应用混料设计优化饮料配方,得到最优配方为:马铃薯醋10.00%、木糖醇5.00%、高果糖浆4.00%、食盐0.050%、有机酸0.19%、复合稳定剂(酸性CMC-Na:黄原胶=1:1)0.054%、饮用水80.70%。所得马铃薯醋饮料风味独特,口感清爽,酸甜适中。
A vinegar beverage,containing high-fructose syrup and xylitol instead of sugar,was developed by alcoholic fermentation,acetic fermentation and beverage services from potatoes. A optimal formula of beverage was also studied by mixture design and the optimal formula of potato vinegar beverage was： potato vinegar 10.00%,xylitol 5.00%,high fructose syrup 4.00%,salt 0.050%,organic acids0.19%,complex stabilizer（acidic CMC-Na： xanthan gum = 1∶1）0.054%,water 80.70%.The finalpotato vinegar drinks has a unique flavor and a refreshing tastewith moderate sweetness and acidity.
作者
彭彰文
徐瀚麟
李志铭
彭珍珍
麻成金
PENG Zhang-wen XU Han-lin LI Zhi-ming PENG Zhen-zhen MA Chen-jin(Institute of Food Science, Jishou University, Jishou 416000, China)
出处
《饮料工业》
2017年第3期56-61,共6页
Beverage Industry
基金
吉首大学大学生研究性学习与创新性实验计划项目(教通[2015]21-55)
关键词
马铃薯
醋饮料调配
混料设计
potato
formula of vinegar drink
mixture design
