Development And Oxidation Resisitance Of Apple Vinegar Corn Oligopeptide Power Beverage

In pure water, the quality of apple juice concentrate, apple juice fermented vinegar, honey, corn oligopeptide power as main raw materials, the development of a new type of functional health drink-apple vinegar corn oligopeptide power beverage the basic physical and chemical properties and oxidation resistance through the test of apple vinegarh and corn oligopeptide power, determination of main raw material ratio by using Box-Behnken test, study the basic physicochemical properties and antioxidant capacity of apple vinegar corn oligopeptide power beverage, the experimental results are as follows:1. The content of total acids of apple vinegar corn oligopeptide power beverage (counted by acetate acid), amino nitrogen, reducing sugar (counted by glucose), ethanol, and total ester (counted by ethyl acetate) reached 4.8 g/100mL, 0.061g/100mL,1.26g/100mL,0.32g/100mL,2.42g/100mL.respectively.2. The apple vinegar and apple vinegar corn oligopeptide power beverage are both have the (02-·) and DPPH · scanning ability while the scanning ability of new beverage is better than other vinegar in market.3. Corn oligopeptide power between 20℃ to 100℃ with good thermal stability, between pH3～11 with good acid stability, due to corn oligopeptide power has good thermal stability and acid stability of which can be used as food ingredients to add, apply apple cider vinegar beverage production process, and will not cause functional decreased.4. Through the single factor test and Box-Benhnken central composite reliminary experiments to determine the optimal formulation of products:raw apple cider inegar 3.08 g/100mL, concentrated apple juice 7.194 g/100mL, corn oligopeptide power 0.05 g/100mL, honey 3 g/100mL, malic acid, citric acid each 0.08 g/100mL. The product is golden yellow clear and shiny, soft taste sweet and sour, with appropriate apple juice and honey flavor and aroma compound leaven, uniformity consistent, no visible insoluble.