食品与机械2016，Vol.32Issue(11)：178-182,5.DOI:10.13652/j.issn.1003-5788.2016.11.041
紫薯苦荞复合醋饮料的研制及其风味物质分析
Development and flavor substances analysis of purple sweet potato and bitter buckwheat combined vinegar beverage
摘要
Abstract
A vinegar beverage combined with purple sweet potato and bitter buckwheat was developed,and the flavor compounds in it were analyzed.Purple sweet potato and buckwheat were processed through smashing,size mixing,saccharification,alcoholic fermentation and acetic fermentation to produce brew purple sweet potato and buck-wheat vinegar,respectively..The optimum formula of the vinegar beverage was obtained through single factor and orthogonal experi-ments.The 100 mL optimum complex contained 4 mL purple potato vinegar stock solution,4 mL buckwheat vinegar stock solution,4 g saccharose,and 4 g fructose-glucose syrup.The vinegar beverage prepared under this condition had a unique purple potato and buck-wheat vinegar flavor which was red bright,sweet and sour.Seven or-ganic acid including acetic acid,citric acid,acetic acid,lactic acid, etc.and 14 kinds of flavor substances such as benzene alcohol,ben-zene formaldehyde,acetic acid benzyl ester,etc.were detected,by using High Performance Liquid Chromatography and Gas Chroma-tography-Mass Spectrometer in this vinegar beverage.关键词
紫薯/苦荞/醋饮料/风味物质Key words
purple sweet potato/bitter buckwheat/vinegar beverage/flavor substances引用本文复制引用
刘明宇,陈李敏,王思丹,邓维琴,刘书亮..紫薯苦荞复合醋饮料的研制及其风味物质分析[J].食品与机械,2016,32(11):178-182,5.基金项目
四川省农业科技成果转化资金项目(编号:14NZ0012) （编号:14NZ0012）
四川农业大学大学生科研兴趣计划项目(编号:04051687) （编号:04051687）
