西梅杏李复合饮料的研制  

Development of Prune,Apricot and Plum Compound Beverage

作　　者：刘艳怀 尹俊涛[1] 雷勇[1] 曹文利 阚永涛 曹秋月 LIU Yanhuai;YIN Juntao;LEI Yong;CAO Wenli;KAN Yongtao;CAO Qiuyue(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi 832000)

机构地区：[1]石河子开发区神内食品有限公司,石河子832000

出　　处：《食品工业》2025年第1期57-60,共4页The Food Industry

摘　　要：利用新疆特色水果资源,为提升水果附加值,开发一款营养健康的新型饮料。以西梅、杏李为原料,添加赤藓糖醇、果葡糖浆、DL-苹果酸等辅料,采用单因素试验、正交试验,以感官评分标准为考察指标,确定产品最佳配方。结果表明:西梅浆用量10.50%,杏李浆用量10.00%,果葡糖浆用量5.60%,DL-苹果酸用量0.10%,黄原胶用量0.02%,果胶用量0.08%,聚葡萄糖用量0.05%时,制得的复合饮料组织状态均匀、酸甜爽口、色泽较好,有西梅和杏李特有的果香。In order to improve the added value of fruits,a new nutritious and healthy beverage was developed by using Xinjiang's characteristic fruit resources.The optimal formula of the product was determined by single factor test and orthogonal test,with the sensory scoring standard as the index,and the prune,apricot and plum as the main raw materials,adding erythritol,high fructose corn syrup and DL-malic acid as the auxiliary materials.The results showed that under the dosage of prune pulp 10.50%,apricot and plum pulp 10.00%,high fructose corn syrup 5.60%,DL-malic acid 0.10%,xanthan gum 0.02%,pectin 0.08%,and polyglucose 0.05%,the compound beverage was prepared with uniform structure,sweet and sour taste,good color,and special fruit flavor of prune and apricot plum.

关 键 词：西梅 杏李 复合饮料 配方 

分 类 号：S66[农业科学—果树学]