芹菜浆水饮料的研制

Preparation of Fermented Celery Jiangshui Drink

以西北传统食材芹菜浆水为主要原料,探索芹菜浆水饮料的最佳调配配方.实验结果表明芹菜浆水发酵液的最佳发酵条件为料水比1∶2,面粉添加量2%,发酵天数3天,引子添加量8∶1(发酵原料重量∶引子重量);浆水饮料的最佳调配配方为浆水汤汁∶水1∶1.2(v/v),蔗糖1%,柠檬酸0.14%,苹果酸0.16%.此配方调配的浆水饮料透明清亮,酸甜可口,将浆水原有的风味和柠檬酸、苹果酸的风味融合在一起,口感柔和,有爽口的后味,适口性好,稳定性佳.

This article explored the traditional food stuff Jiangshui made of fermented celery from northwest China, we made it to a beverage, and explored its optimal allocation formula. The experimental results showed that the optimum fermentation conditions of celery Jiangshui was celery to water ratio was 1：2, flour was 2%, fermentation time was 3 days, starter cultures was added with 8：1（w：w）; the optimal allocation formula for the fermented celery Jiangshui drink was ： Jiangshui juice： water 1：12（v/v）, 1% sugar, 0.14%citric acid, malic acid 0.16%. The product under this formula was with transparent and clear soup, sweet and delicious taste; this drink has combined the original fermented celery Jiangshui flavor with the flavor of citric acid, malic acid, all those taste fused together formed a mild, refreshing taste with good palatability and good stability.