配制型桑椹醋生产工艺研究

Research on Production Process of Mixed Type Mulberry Vinegar

以桑椹、大枣、枸杞、桂圆、山楂、白砂糖以及食用醋为主要原料,通过单因素试验及正交试验的优化,结合感官评价,得出桑椹醋最佳工艺配方。原料浸提的添加量分别是桑椹8.4%、枸杞0.56%、大枣0.8%、桂圆1.1%、山楂0.1%,经60℃热水浸提处理90 min后,再将滤液真空浓缩到原体积的1/10即得原料提取液。桑椹醋的配方为原料提取液70%、食用醋30%、白砂糖4%。配制的桑椹醋总酸为5.81 g/100m L、还原糖(以葡萄糖计)的含量为2.96 g/100m L,色泽澄清透明,无悬浮物及沉淀物,呈红棕色,并具有一定光泽度,清香适宜,酸味柔和,滋味可口。

Mulberry,jujube,wolfberry,longan,hawthorn,white sugar and table vinegar were chosen as the main materials in this study. The optimal technical formula of mulberry vinegar was obtained through the single factor experiment,orthogonal test optimization and sensory evaluation. The additive amount of materials extracting respectively was as followed:8. 4% mulberry,0. 56% wolfberry,0. 8% jujube,1. 1% longan,0. 1% hawthorn,extracted in 60 ℃ hot water for 90 min,and the filtrate was vacuum concentrated to the 1 /10 of original volume by which the materials extracting solution was obtained. The formula of mulberry vinegar was 70% extraction solution,30% vinegar,4% white sugar. The total acid of obtained mulberry vinegar was 5. 81 g /100 m L and reducing sugar( with glucose meter) content was 2. 96 g /100 m L. The mulberry vinegar prepared was clear and transparent without suspended matter and sediment,reddish brown and had certain gloss,suitable fragrance,soft sour,delicious aftertaste.