对苹果醋酱的制备工艺进行了研究.分析了影响苹果醋普载体苹果泥口感的三个因素:苹果皮渣破碎厚度、氽烫时间和高压蒸煮时间,确定苹果皮渣破碎厚度为0.5 mm,氽烫时间为7.5s,高压蒸煮时间为15 min;通过正交实验进行感官综合评定,确定出该产品的最佳配方:苹果醋6％,苹果泥60％,木糖醇10％;确定后熟时间为4h,保证苹果醋酱口感更加细腻.%The preparation process of apple vinegar sauce is studied.Analyze the three factors that influence the taste of apple mud,that are apple skin slag crushing thickness,blanching time and highpressure cooking time,determine that the apple skin slag crushing thickness is 0.5 mm,blanching time is 7.5 s,high-pressure cooking time is 15 min.Through the orthogonal experiments for sensory comprehensive evaluation to determine the best formula of the product:apple vinegar of 6％,apple mud of 60％,xylitol of 10％ ;after ripening time is 4 h,under such conditions,the taste of apple vinegar sauce is more delicate.
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