苹果玫瑰复合果醋饮料配方优化及营养成分测定

为开发苹果玫瑰复合果醋饮料新产品,采用L₉(3⁴)正交实验进行配方优化,对优化配方产品进行理化指标、微生物指标及氨基酸、单体酚、矿物质等营养成分测定分析。结果显示:苹果玫瑰复合果醋饮料的最佳调配比例为:饮料用苹果醋8 mL/100 mL,玫瑰提取液20 mL/100 mL,蔗糖5 g/100 mL,浓缩苹果汁3 g/100 mL。产品理化指标、微生物指标符合国家标准要求。与单一苹果醋饮料相比,复合果醋饮料中含氨基酸16种,总量达到441.47 μg/mL,必需氨基酸总量为273.35 μg/mL,占总氨基酸含量的61.92%;单体酚总含量达266.97 μg/mL,物质浓度提高164倍。此结论可为复合果醋的开发研究提供理论依据。

Formulation Optimization and Nutrient Composition Determination of Apple Rose Complex Fruit Vinegar Beverage

In order to develop new products of apple rose compound fruit vinegar beverage,the better process and product were determined with using L₉(34)to optimize the formula. Physical and chemical indexes,microbial indexes,amino acids,monomer phenols,minerals and other nutritional components were analyzed in apple rose vinegar beverage. The results showed that the best proportion of apple rose vinegar beverage was:Apple cider vinegar 8 mL/100 mL,rose extract 20 g/100 mL,sucrose 5 g/100 mL and apple juice concentrate 3 g/100 mL. The physical and chemical indexes and microbial indexes of the obtained products could meet national standards. Compared with single apple vinegar beverage,the compound fruit vinegar beverage contained 16 kinds of amino acids,the total amount of amino acids reached 441.47 μg/mL,and the total amount of essential amino acids reached 273.35 μg/mL,accounting for 61.92% of the total amino acid content. The total content of monomer phenol reached 266.97 μg/mL,and the concentration was increased 164 times. This conclusion can provide a theoretical basis for the development and research of compound fruit vinegar.