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| 姜醋饮料的研制 | |
| 引用本文： | 周朝晖,吴惠玲,刘荔琛,林日高,陈永泉. 姜醋饮料的研制[J]. 现代食品科技, 2011, 27(8): 1001-1004 |
| 作者姓名： | 周朝晖 吴惠玲 刘荔琛 林日高 陈永泉 |
| 作者单位： | 1. 广东珠江桥生物科教股份有限公司,广东广州,510100 2. 广东省食品行业协会,广东广州,510075 3. 华南农业大学食品学院,广东广州,510642 |
| 摘 要： | 以山西陈醋为主要原料,生姜和甘草为主要辅料,研究了姜醋饮料的配方和加工工艺,结果表明:姜醋饮料的最佳配方为:蔗糖7.5%,醋10%,姜汁3%,甘草1‰,甜菊糖0.15‰,蜂蜜3%,乙基麦芽酚40 mg/kg.杀菌条件以100℃沸水杀菌10min为最佳. |
| 关 键 词： | 姜汁 陈醋 姜醋饮料 |
Preparation of a Ginger Vinegar Beverage |
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| ZHOU Chao-hui,WU Hui-ling,LIU Li-chen,LIN Ri-gao,CHEN Yong-quan. Preparation of a Ginger Vinegar Beverage[J]. Modern Food Science & Technology, 2011, 27(8): 1001-1004 | |
| Authors: | ZHOU Chao-hui WU Hui-ling LIU Li-chen LIN Ri-gao CHEN Yong-quan |
| Affiliation: | 1.Guangdong PRB Bio-Tech Co.,Ltd,Guangzhou 510100,China)(2.Guangdong Food Profession Union,Guangzhou 510075,China)(3.College of Food Science,South China Agricultural University,Guangzhou 510642,China) |
| Abstract: | A new ginger vinegar beverage was prepared by using old vinegar,ginger juice and the extract of licorice root as raw materials.The results showed that the optimal formula of ginger vinegar beverage was 7.5% of sucrose,10% of old vinegar,3% of ginger juice,1‰ of licorice root,0.15‰ of stevioside,3% of honey,and 40 mg/kg of ethylmaltol.And the optimal sterilization conditions was 100 ℃ for 10 min. |
| Keywords: | ginger juice old vinegar beverage of ginger vinegar |
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