发酵型苹果醋饮料的开发及其感官评价

以浓缩苹果汁为原料,选用高活性酿酒干酵母争醋酸菌菌种,经酒精发酵、醋酸发酵酿制得到苹果醋,经调配后制得口感清爽、酸味柔和的苹果醋饮料.实验结果显示酒精发酵前3天酒精度上升很快,达到6.9％,而后接入活化处理好的醋酸茵,发酵5天可制得苹果醋,酸度达到5％.以此为基料,通过单因素实验和响应面分析法,结合感官评价优化苹果醋饮料配方,最后得到的最优配方为5.3％苹果醋、5％苹果汁、9.1％白砂糖、2％异麦芽酮糖、0.04％柠檬酸、0.04％苹果酸、0.5％膳食纤维、100mg/kg焦糖色素、0.03％苹果香精.

The development and sensory evaluation of apple vinegar

In this paper,the apple vinegar is produced by the alcoholic fermentation and acetic acid fermentation,taking the apple juice as raw material.Then,flavoring material are added to mix apple vinegar and get a sense of fresh exports,soft sour apple vinegar drink.Three days after alcoholic fermentation,the alcohol increased rapidly,reaching 6.9%.Activated acetic acid bacteria should be vaccinated.The apple vinegar products can be obtained after acetic acid fermentation five days,acidity 5%.Beverage allocation methods mainly use sensory test method,determine the optimum dosage of each factor though single factor experiment,then optimize the final formulation though response surface analysis.The resulting apple vinegar formula is apple cider vinegar 5.3%,apple juice 5%,white sugar,9.1%,isomaltulose 2%,citric acid 0.04%,malic acid 0.04%,dietary fiber 0.5%,caramel 100 mg/kg and apple flavor 0.03%.