苹果醋饮料在调配过程中往往需要加入甜味剂，常见的甜味剂蔗糖、蜂蜜、果葡糖浆、阿斯巴甜等，而蔗糖、蜂蜜在酸性条件下易产生絮凝物，影响产品感官质量。在苹果醋饮料基础配方研究基础上，采用果葡糖浆部分替代蔗糖、蜂蜜，进行复合甜味剂的协同增效研究，经正交试验优化得出苹果醋饮料复合甜味剂的较优配比为:果葡糖浆15 g/kg、蔗糖20 g/kg、三氯蔗糖0.15 g/kg(限量0.25 g/kg)、阿斯巴甜0.40 g/kg(限量0.60 g/kg)， 质量比为0.75 ∶ 1 ∶ 0.007 5 ∶ 0.02。以此配方配制的苹果醋饮料经过滤、杀菌，常温放置150 d后絮凝物含量减少了0.95 g/L，饮料透光率达98%。

Sweeteners are often needed in the preparation of apple cider vinegar drinks. Common sweeteners include sucrose, honey, high fructose corn syrup， aspartame, etc. Sucrose and honey tend to produce flocculation under acidic conditions, which will affect the sensory quality of products. The experiment on the basis of apple vinegar drinks basic recipe research， with a partly replace sucrose， fructose syrup， honey， a study on the synergy of compound sweeteners and， through the orthogonal experiments to optimize the apple vinegar drinks the optimal formula of compound sweeteners: fructose syrup 15 g/kg， 20 g/kg of sucrose, sucralose 0.15 g/kg(0.25 g/kg) limited， aspartame， 0.40 g/kg(0.60 g/kg) limited， mass ratio is: 0.75∶1∶0.0075∶0.02. After filtration and sterilization， the cider vinegar beverage prepared with this formula was placed at room temperature for 150 days， and the flocculant content was reduced by 0.95 g/L， and the light transmittance of the beverage was up to 98%.

TS275.4

甘肃省林业科技项目(2017kj053)；甘肃省农业科学院科技成果转化项目(2020GAAS-CGZH15)；现代农业产业技术体系建设项目(CARS-27)。