摘要
以山西陈醋为主要原料,生姜和甘草为主要辅料,研究了姜醋饮料的配方和加工工艺,结果表明:姜醋饮料的最佳配方为:蔗糖7.5%,醋10%,姜汁3%,甘草1‰,甜菊糖0.15‰,蜂蜜3%,乙基麦芽酚40 mg/kg。杀菌条件以100℃沸水杀菌10 min为最佳。
A new ginger vinegar beverage was prepared by using old vinegar,ginger juice and the extract of licorice root as raw materials.The results showed that the optimal formula of ginger vinegar beverage was 7.5% of sucrose,10% of old vinegar,3% of ginger juice,1‰ of licorice root,0.15‰ of stevioside,3% of honey,and 40 mg/kg of ethylmaltol.And the optimal sterilization conditions was 100 ℃ for 10 min.
出处
《现代食品科技》
EI
CAS
2011年第8期1001-1004,共4页
Modern Food Science and Technology
关键词
姜汁
陈醋
姜醋饮料
ginger juice
old vinegar
beverage of ginger vinegar
