摘要
本文以出汁率为评价指标通过L9(34)正交试验确定了酶法制取山楂汁的最佳工艺参数为果胶酶添加量0.16%,酶解时间3.5h,酶解温度35℃,加水量为6倍果重。以感官评价作为指标确定了调配型山楂果醋饮料的最佳工艺配方为山楂汁60%,9°米醋2%,糖10%。并对调配型山楂果醋和市售食醋中黄酮的含量进行了对比研究,结果表明调配型山楂果醋中的黄酮含量明显高于其它几种醋。
This paper is mainly about the experiment which through orthogonal test L9 （34） that find out the best technical parameters which is the optimum adding capacity controlled at 0.16%, enzyme digestion time 3.5 hours ,temperature 35°C and water adding amont 6 times fixtit weight by taking juice yield rate of hawthorn as target and that make sure the formula of blended hawthorn vinegar with the sensory evaluation as the standard, which is 60 % juice,9% Mi Cu2%, sugar,10%. This paper will provide the analysis of the comparison between vinegar and the blended hawthorn vinegar, which is about the quantity content of flavonoids in each of them. And the result shows that the the quantity content of flavonoid in blended hawthorn vinegar is obviously higher than other kinds of vinegar.
出处
《山东食品发酵》
2011年第4期15-18,共4页
Shandong Food Ferment
关键词
山楂汁
果醋
调配
hawthorn juice
fruit vinegar
mix
