FOOD SCIENCE ›› 0, Vol. ›› Issue (): 320-323.

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Development of Compound Beverage of Golden Silk Jujube Juice and Apple Vinegar

  

  • Received:2011-10-25 Revised:2011-12-09 Online:2011-12-25 Published:2011-12-29
  • Contact: wei SU E-mail:suwei74@hotmail.com

Abstract: A compound beverage was formulated from apple vinegar made by shake flask fermentation using yeast and acetic acid bacteria and gold silk jujube juice prepared by pectinase-catalyzed hydrolysis. Using one-factor-at-a-time and orthogonal array methods, the optimal beverage formula was determined to consist of: 61% apple vinegar, 23% gold silk jujube juice and 16% high fructose syrup.

Key words: gold silk jujube juice, apple vinegar, compound beverage

CLC Number: