蜜醋黑豆的研制与质量标准制定

Manufacture and Quality Standard of Honey-and-Vinegar-Black-Beans

摘要: 本实验以蜂蜜、老陈醋和黑豆作为原材料，研发的一种具有三者功能整合的新即食食品，并检测相关项目，为蜜醋黑豆生产质量标准的制定提供重要依据。用感官评定，设计出符合要求的产品，再用超高效液相色谱(UPLC)测定蜜醋黑豆各生产关键环节的染料木苷含量，调整工艺，并检测其他相关指标。最终产品豆粒饱满，呈红黑色，软硬适中，酸甜适宜，染料木苷含量为139.080 mg/kg，平均回收率为97.6%，RSD = 0.98% (n = 5)，产品的水分含量为40.1 g/100g，灰分含量为4.57 g/100g，水溶性浸出物含量为14.57 g/100g，总酸含量为16.5 g/kg。用UPLC测定蜜醋黑豆中的染料木苷含量的方法，结果可靠方便，蜜醋黑豆产品研发完成，各项数据良好。

Abstract: In this experiment, honey, vinegar and black beans as raw materials, research and development of a new integration of the three functions of instant food, and detection of related projects, provide an important basis for the formulation of the quality standards of production. We used sensory evaluation to design products that meet the requirements, than Ultra high performance liquid chromatography (UPLC) was used to determine the content of genistein in the key components of honey-and-vinegar-black-beans, to adjust the technology, and to detect other related indexes. The final product has full grain and it is red or black, soft and moderate, sweet and sour suitable, genistin content is 139.080 mg/kg, the average recovery was 97.6% and the RSD was 0.98% (n = 5). At the same time, the experiment also found that the moisture content of the product was 40.1 g/100g, the ash content was 4.57 g/100g, the content of water-soluble extract was 14.57 g/100g, and the total acid content was 16.5 g/kg. Honey-and-vinegar-black-beans product development completed, the testing data of product is very good, and the method for determining the content of genistein by UPLC is reliable and convenient.