枸杞果醋饮料的配方优化及品质分析

以枸杞为原料制备枸杞汁、枸杞醋，并添加白砂糖及菊花提取液制备枸杞果醋饮料，通过单因素试验及正交试验优化枸杞果醋饮料配方，并对其感官、理化及微生物指标进行分析。结果表明，枸杞果醋饮料的最佳配方为：枸杞醋8%，枸杞汁15%，白砂糖6%，菊花提取液15%。在最优配方条件下，枸杞果醋饮料感官评分为95.47分，枸杞果醋饮料口感柔和、酸甜爽口。总酸、不挥发酸及氨基酸态氮含量分别为0.66 g/100 mL、0.36 g/100 mL、0.07 g/100 mL，总糖、蛋白质、脂肪含量分别为9.62 g/100 mL、0.48 g/100 mL、0.06 g/100 mL，其理化及微生物指标均符合国家农业部标准NY/T 2987—2016《绿色食品果醋饮料》要求。

Formulation optimization and quality analysis of Lycium barbarum vinegar beverage

Lycium barbarum (wolfberry) juice and L. barbarum vinegar were made using L. barbarum as the raw materials, and L. barbarum vinegar beverage was prepared with sugar and chrysanthemum extract addition. The formula of L. barbarum vinegar beverage was optimized by single factor tests and orthogonal tests, and the sensory, physicochemical and microbial indexes were analyzed. The results showed that the optimal formula of L. barbarum vinegar beverage was as follows: L. barbarum vinegar 8%, L. barbarum juice 15%, sugar 6%, chrysanthemum extract 15%. Under the optimal formula conditions, the sensory score of the beverage was 95.47, and the taste of the beverage was soft, sour and sweet refreshing. The contents of total acid, non-volatile acid and amino acid nitrogen were 0.66 g/100 ml, 0.36 g/100 ml and 0.07 g/100 ml, respectively. The contents of total sugar, protein and fat were 9.62 g/100 ml, 0.48 g/100 ml and 0.06 g/100 ml, respectively. The physicochemical and microbial indexes met the National Ministry of Agriculture standard NY/T 2987—2016 "Green food fruit vinegar drink".