蜂蜜百香果橙汁复合饮料的研制  

Development of Honey,Passion Fruit and Orange Juice Compound Beverage

作　　者：许晓萍 周民生[1] 田丽[1] 陈洋 娄冠华 游宁欢 张树林[1] XU Xiaoping;ZHOU Minsheng;TIAN Li;CHEN Yang;LOU Guanhua;YOU Ninghuan;ZHANG Shulin(Anyang Institute of Technology,Anyang,He'nan 455000,China)

机构地区：[1]安阳工学院,河南安阳455000

出　　处：《农产品加工》2021年第22期7-11,共5页Farm Products Processing

基　　金：安阳市科技发展计划项目“陆地棉UBC耐盐基因功能分析及相关种质材料创制”(2021C01NY052)。

摘　　要：以蜂蜜、百香果、橙汁为主要原料,加入柠檬酸、黄原胶、CMC-Na等辅料研制出一种具有特殊风味的新型复合饮料。通过单因素试验分析了百香果汁添加量、橙汁添加量、蜂蜜添加量、柠檬酸添加量对该复合饮料感官品质的影响,并用正交试验确定了最佳配方。结果表明,影响复合果汁感官品质因素的主次关系为百香果汁添加量的影响最大,柠檬酸添加量次之,蜂蜜添加量随之,橙汁添加量最小;最优配方为百香果汁添加量25%,橙汁添加量16%,蜂蜜添加量10%,柠檬酸添加量0.16%,CMC-Na添加量0.1%,黄原胶添加量0.1%。此条件下所得复合饮料呈金黄色、色泽均匀、酸甜适口、香气浓郁、营养较高、状态稳定,卫生指标符合国家标准。In this paper,a new compound beverage with special flavor was developed using honey and passion fruit orange juice as the main raw materials,adding citric acid,xanthan gum,CMC-Na and other auxiliary materials as the auxiliary materials.Effects of passion fruite addition,orange juice addition,honey addition and citric acid addition on the sensory quality of the compound beverage were analyzed by single factor test,and the optimal formula was determined by orthogonal test.Results shown that the priority of factors affecting the sensory quality of compound fruit juice followed with addition of passion fruit juice,addition of citric acid,addition ofhoney,and addition of orange juice;the optimal formula for the compound beverage were 25%passion fruit juice,16%orange juice,10%honey,0.16%citric acid,0.1%CMC-Na,and 0.1%xanthan gum.Under optimal condition,the compound beverage was golden yellow,uniformcolor,sweet and sour,rich in aroma,nutritious,stable in state,and in line with national sanitary standards.

关 键 词：蜂蜜 百香果 橙汁 复合饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]