食品工业科技2012，Vol.33Issue(23)：226-228,233,4.
沙棘果醋饮料的研制
Preparation of sea buckthorn vinegar beverage
摘要
Abstract
Sea buckthorn vinegar was made from sea buckthorn juice by alcoholic and acetic fermentations,which was then formulated to a sea buckthorn vinegar beverage.With the dosages of sea buckthorn vinegar,juice, honey and sucrose syrup as the experimental factors and the sensory scores of the sea buckthorn vinegar beverage as the evaluation indexes,the formula and processing technology were researched on.By orthogonal experiment,the optimum formula of the vinegar beverage was determined as follows:sea buckthorn raw vinegar 8mL/100mL, sea buckthorn juice 15mL/100mL, honey 3g/100mL and sucrose syrup lOg/100mL.The optimal sterilization condition of the product was holding on 100℃ for 5min after formulation,filtering and filling.The sea buckthorn vinegar beverage with bright color,sweet and sour taste, had sea buckthorn flavor,vinegar and honey aromas.关键词
沙棘/果醋饮料/正交实验/配方/加工工艺Key words
sea buckthorn/vinegar beverage/orthogonal experiment/formula/processing technology分类
轻工纺织引用本文复制引用
牛广财,朱丹,魏文毅,王欣,王鹤霖,杨建..沙棘果醋饮料的研制[J].食品工业科技,2012,33(23):226-228,233,4.基金项目
黑龙江省博士后科研启动资助项目 （）
黑龙江省农垦总局科研项目. （）
