红心火龙果醋饮料调配工艺研究

以红心火龙果发酵型果醋为原料，感官评分为评价指标，通过单因素及正交试验对其调配工艺进行优化。结果表明，红心火龙果醋饮料调配工艺配方确定为：红心火龙果原果醋添加量8%，白砂糖添加量3%，木糖醇添加量1%。在此工艺条件下，所得红心火龙果醋饮料感官评分为86分，总酸含量为5.6 g/L，可溶性固形物含量为5.4%。红心火龙果醋饮料呈淡琥珀色、澄清透明、无肉眼可见沉淀及悬浮物、有清淡的火龙果香味、酸甜爽口、酸味柔和、风味独特、无异味。

Optimization of formulation technology of red pitaya vinegar beverage

Using fermented red pitaya vinegar as raw material, sensory evaluation as the evaluation index, the formulation technology was optimized by single factor and orthogonal experiments. The results showed that formulation technology of red pitaya vinegar beverage was determined as red pitaya vinegar 8%, sugar 3% and xylitol 1%. Under the process conditions, the sensory score, total acid content and soluble solid content of red pitaya vinegar beverage were 86, 5.6 g/L and 5.4%, respectively. The red pitaya vinegar beverage was light amber, clear and transparent, no visible precipitation or suspension, with light red pitaya fragrance, sweet and sour taste, smooth sourness, unique flavor and no off-smell.