Development of Compound Beverages Containing Purple Sweet Potato Vinegar and Apple Juice
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Abstract:
Compound beverages of apple juice and purple sweet potato vinegar was produced, with purple sweet potato and apple as raw materials. The optimal alcoholic fermentation and acetic acid fermentation conditions formulation were investigated using orthogonal array design. The best conditions for alcohol fermentation were initial sugar content 16%, fermentation time 72 h and temperaure 30 ℃. The best conditions for acetic acid fermentation were fermentation temperature 32.01 ℃, initial alcohol content 7.25%, inoculation amount 9.79% and initial pH 4.54. The optimum formula for compound beverages were as follows: purple sweet potato vinegar 30%, apple juice 40%, purple sweet potato sirup 9%. The final product obtained tasted soft and had vinegar fragrance and purple sweet potato and apple juice.
