[1]朱绍华,杨光福.玫瑰鲜花醋的试制[J].中国调味品,2018,(7):121-125.[doi:10.3969/j.issn.1000-9973.2018.07.026]
 ZHU Shao-hua,YANG Guang-fu.Study on the Processing Technology of Rose Vinegar[J].CHINA CONDIMENT,2018,(7):121-125.[doi:10.3969/j.issn.1000-9973.2018.07.026]
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玫瑰鲜花醋的试制()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
121-125
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Study on the Processing Technology of Rose Vinegar
文章编号:
1000-9973(2018)07-0121-05
作者:
朱绍华1杨光福2
昆明拓东调味食品有限公司,昆明 650228;2.云南省餐饮与美食行业协会,昆明 650221)
Author(s):
ZHU Shao-hua1 YANG Guang-fu2
(1.Kunming Tuodong Seasoning Food Co., Ltd., Kunming 650228, China; 2.Yunnan Food and Beverage & Delicacy Trade Association, Kunming 650221, China )
关键词:
重瓣红玫瑰玫瑰花青素玫瑰鲜花醋
Keywords:
Rose rugosa cv. Plena rose anthocyanidin rose vinegar
分类号:
TS264.22
DOI:
10.3969/j.issn.1000-9973.2018.07.026
文献标志码:
A
摘要:
试验以重瓣红玫瑰鲜花为原料,通过糖渍、酶解、萃取工艺;在单因素试验结果的基础上,采用正交试验对玫瑰鲜花醋工艺条件进行了优化。结果表明:玫瑰鲜花醋工艺配料组合为萃取醋液总酸3.5%,玫瑰鲜花与醋液比1:12,白砂糖添加量18%,食盐添加量1.0%,感官评价最佳;玫瑰鲜花醋经取得CNAS实验室认可机构检测,产品符合GB 2719-2003及GB/T 18187-2000标准要求。
Abstract:
Take the fresh flower of Rose rugosa cv. Plena as the raw material, t he process conditions of rose vinegar are optimized by orthogonal experiment on the basis of single-factor experiment with the process of sugaring, enzymatic hydrolysis and extraction. The optimal parameters are achieved as follows: the ingredients preparation should be 3.5% total acidity of extracted vinegar; the ratio of fresh rose flower and vinegar is 1:12; the additive amount of sugar is 18%; the additive amount of salt is 1.0%, the sensory evaluation is the best. Rose vinegar is accredited by CNAS laboratory. This product meets the qualifications of GB2719 -2003 and GB/T18187-2000.

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更新日期/Last Update: 2018-08-08