彭彰文，徐瀚麟，李志铭，彭珍珍，麻成金*

（吉首大学食品科学研究所，湖南吉首416000）

摘要：以高果糖浆和木糖醇代替蔗糖，经酒精发酵、醋酸发酵、饮料调配研制一种马铃薯醋饮料。应用混料设计优化饮料配方，得到最优配方为：马铃薯醋10.00%、木糖醇5.00%、高果糖浆4.00%、食盐0.050%、有机酸0.19%、复合稳定剂（酸性CMC-Na∶黄原胶=1∶1）0.054%、饮用水80.70%。所得马铃薯醋饮料风味独特，口感清爽，酸甜适中。

关键词：马铃薯；醋饮料调配；混料设计

Development of Vinegar Beverage fromPotato

PENG Zhang-wen，XU Han-lin，LI Zhi-ming，PENG Zhen-zhen，MA Chen-jin*

（Institute of Food Science，Jishou University，Jishou 416000，China）

Abstract: A vinegar beverage，containing high-fructose syrup and xylitol instead of sugar，was developed by alcoholicfermentation，acetic fermentation and beverage services from potatoes. A optimal formula of beverage was also studied bymixture design and the optimal formula of potato vinegar beverage was: potato vinegar 10.00%，xylitol 5.00%，highfructose syrup 4.00%，salt 0.050%，organic acids0.19%，complex stabilizer（acidic CMC-Na: xanthan gum = 1∶1）0.054%，water 80.70%.The finalpotato vinegar drinks has a unique flavor and a refreshing tastewith moderate sweetness and acidity.

Key words: potato；formula of vinegar drink；mixture design

（2017年第20卷第3期）