复合果醋饮的配方及品质研究

复合果醋饮的配方及品质研究摘要：复合果醋是一种天然又健康的饮品，其既有水果中的维生素，有机酸和多种氨基酸，又有醋的保健功能，例如降低胆固醇，提高免疫力，增强钙的吸收。复合型果醋与传统的口味单一的果醋相比，味道更佳，营养价值更高。因此，生产复合型果醋，对提高经济效益和社会效益非常有效。本实验以葡萄酒为原料加入醋酸菌发酵为葡萄醋，用发酵好的葡萄醋添加葡萄汁，白砂糖，玫瑰提取液配置葡萄玫瑰复合果醋饮料。选择葡萄醋、葡萄汁、玫瑰提取液、白砂糖作为四个因素，果醋的配方优化采用了单因素实验和正交实验。结果表明，经发酵24天，发酵好的葡萄醋的pH为2.94，总酸为68.9gL,脂肪含量为4.88g/100g。葡萄玫瑰复合果醋的最佳配方为葡萄醋添加比例为10%，葡萄汁添加比例为20%，白砂糖添加比例为12%，玫瑰花提取液添加比例为25%。葡萄玫瑰复合果醋饮料的感官评分为：色泽21.9，口感29.6，香气22.4：理化指标有：pH为4.56，总酸为9.15g/L,脂肪含量为0.49g/100ml,蛋白质含量为0.40g/100ml。关键词：葡萄醋，复合果醋，品质研究Study on the Formular and Quality of Compound fruit vinegarDrinkAbstract:Compound fruit vinegar is a kind of natural and healthy beverage.Fruit vinegarcontains vitamins,organic acids,and various amino acids from fruits,as well as the healthybenefits of vinegar.For example,reducing cholesterol,improving immunity,and enhancingcalcium absorption.Compared with traditional fruit vinegar with a single taste,compoundfruit vinegar has a better taste and higher nutritional value.Therefore,the production ofcomposite fruit vinegar is very effective in improving economic and social benefits.Wine is used as raw material to add acetic acid bacteria to ferment into grapevinegar,and fermented grape vinegar is added with grape juice,white granulated sugar,androse complex fruit vinegar beverage.Grape vinegar,grape juice,rose extract and whitegranulated sugar were selected as four single factors,the formula optimization of fruitvinegar was carried out through single factor experiments and orthogonal experiments,20%grape juice,12%sugar and 25%rose extract.The pH of fermented grape vinegar is 2.94,thetotal acidity is 6.89g/100ml,and the fat content is 4.88g/100g.The pH of the grape rosecomposite fruit vinegar beverage is 4.56,the total acidity is 0.92g/100ml,the fat content is0.49g/100ml,and the protein content is 0.4g/100ml.Key words:Grape vinegar,compound fruit vinegar,quality research1目录摘要......................................................英文摘要.Π1前言1.1葡萄概述1.1.1葡萄和玫瑰的营养价值1.1.2葡萄产品研究现状11.2果醋13醋酸菌.213.1醋酸菌简介….213.2醋酸菌工作机理。.........卡.21.4研究目的及意义.21.5国内外研究现状..31.5.1国内研究现状31.5.2国外研究现状…42复合葡萄醋的制备52.1材料与设备…52.1.1材料与试剂52.12仪器与设备….52.2葡萄玫瑰复合果醋的制备.52.3实验方法.62.3.1葡萄玫瑰复合果醋饮品配方优化的单因素实验.62.3.2葡萄玫瑰复合果醋配方优化正交实验设计.62.3.3感官评价…72.34理化指标的检测们3结果与分析.93.】葡萄醋的发酵.93.2葡萄玫瑰复合果醋饮料配方优化单因素实验.93.2.1葡萄醋添加比例对葡萄玫瑰复合果醋饮料的影响.93.2.2葡萄汁添加比例对葡萄玫瑰复合果醋饮料的影响：.103.2.3玫瑰提取液添加比例对葡萄玫瑰复合果醋饮料感宫品质的影响：.123.2.4白砂糖添加比例对葡萄玫瑰复合果醋饮料感宫品质的影响：133.3葡萄玫瑰复合果醋饮料配方优化正交实验.143.4葡萄玫瑰复合果醋饮料蛋白质的检测163.5葡萄玫瑰复合果醋饮料脂肪的检测1>4结论…18参考文献19致谢22