新疆红枣果醋饮料的开发

以新疆和田骏枣为原料,探讨液态法发酵生产红枣醋及其醋酸饮料的调配。结果表明,采用液态法生产的红枣醋具有红枣特有的香味,酸味柔和,可以作为调配醋酸饮料的原料。通过正交试验确定红枣醋酸饮料优化配方为:100 mL果醋饮料中含红枣原醋12 mL,红枣汁23 mL,甜蜜素用量0.08 g,乙基麦芽酚用量0.02 g。

Production of Fruit Vinegar Drink Fermented with Xinjiang Red Jujube

Using Xinjiang Hetian Junzao as raw material,the jujube fruit vinegar is produced by liquid-state fermentation and its acetic acid drink is prepared.The results show that the red jujube fruit vinegar with high quality in color,perfume and odour are suitable to make fruit vinegar drink.Through orthogonal design experiments,the optimum proportion in 100 mL red jujube fruit acetic acid drink is 12 mL red jujube fruit vinegar,23 mL red jujube juice,0.08 g sodium cyclamate,0.02 g apple ethyl maltol.