| 柿子醋保健饮料的加工工艺研究 |
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| 引用本文： | 王君,黄静,韩静.柿子醋保健饮料的加工工艺研究[J].饮料工业,2010,13(10):21-24. |
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| 作者姓名： | 王君 黄静 韩静 |
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| 作者单位： | 山西农业大学食品科学与工程学院,山西太谷030801 |
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| 基金项目： | 山西农业大学科技创新基金 |
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| 摘 要： | 以柿子为主要原料,经酒精发酵、醋酸发酵制成柿子果醋,再调配成柿子醋饮料。以柿子醋用量、白砂糖用量、蜂蜜用量为试验因素,以柿子醋饮料的感官评分为考察指标,经正交试验得出柿子醋饮料的最佳配方为：柿子醋用量9%、白砂糖用量6%、蜂蜜用量2.5%。
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| 关 键 词： | 柿子 醋 酒精发酵 醋酸发酵 |
Research on processing technology of a healthcare persimmon vinegar drink |
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| WANG Jun,HUANG Jing,HAN Jing.Research on processing technology of a healthcare persimmon vinegar drink[J].Beverage Industry,2010,13(10):21-24. |
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| Authors: | WANG Jun HUANG Jing HAN Jing |
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| Affiliation: | (College of Food Science and Engineering,Shanxi Agricultural University;Taigu 030801,Shanxi,China) |
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| Abstract: | Persimmon vinegar was made from persimmon by alcoholic and acetic fermentations,which was then formulated to give a persimmon vinegar drink. With the dosages of persimmon vinegar,sugar and honey as the experimental factors and the sensory scores of the persimmon vinegar drink as the evaluation indexes,and by orthogonal tests,the optimum formula of the drink was determined as follows： persimmon vinegar 9%,sugar 6% and honey 2.5%. |
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| Keywords: | persimmon vinegar alcoholic fermentation acetic fermentation |
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