摘要
以新郑灰枣发酵酿制的红枣发酵枣醋为主要原料,用复因素正交试验确定9个配方,并采用模糊综合评价法对各配方进行了综合评价.确定红枣发酵枣醋饮料的最佳配方为600 mL水+300 mL枣醋+0.95 g蛋白糖+125 g蜂蜜+65 mL甘草浸提液.甘草的最佳浸提条件以料水质量比为1∶5,浸提时间为14 h为宜.
Jujube-fermented acetic acid, the main material, was mixed into jujube bee-honey, aspartame and liquorice extraction, to determine the best prescription. After determining the levels of the three factors on the basis of the single-factor tests, 9 prescriptions were determined using the complexfactor orthogonal tests to evaluate their consumer＇ s favorite by the method of fuzzy comprehensive evaluation. The best beverage prescription is adding 0.95 g aspartame, 125 g bee-honey and 65 mL liquorice extraction into 600 mL water and 300 mL jujube-fermented acetic acid. The optimum extraction conditions for liquorice are： 1：5 for stuff：water, 14 h for extracting time .
出处
《河南农业大学学报》
CAS
CSCD
北大核心
2008年第4期443-445,共3页
Journal of Henan Agricultural University
基金
河南省科技攻关项目(20012100008)
关键词
枣
发酵枣醋
果醋饮料
jujube
fermented acetic acid
fruit vinegar beverage
