李素，党超，刘晨，祝传望，王跃猛
（天津科技大学食品工程与生物技术学院，天津300457）

摘要：为了提高洋葱和雪梨的利用率并增加其附加值，进一步拓宽洋葱和雪梨的市场，以洋葱和雪梨为主要原材料，通过正交试验和感官评价的方法确定最佳生产工艺及配方，复合形成一种风味独特、营养丰富的洋葱雪梨复合饮料。先将洋葱和雪梨分别按料液比为1∶2 的比例加水榨汁，并添加0.2%的异抗坏血酸护色，然后按雪梨汁∶ 洋葱汁5∶ 1、白砂糖3%、黄原胶0.5%、柠檬酸0.5%的配方制成洋葱雪梨饮料，产品呈乳白色，组织状态均匀，洋葱和雪梨复合出独特的风味，清香爽口。
关键词：洋葱；雪梨；饮料

Compound Beverage of Onion and Pear
LI Su，DANG Chao，LIU Chen，ZHU Chuan-wang，WANGYue-meng
（College of Food Engineering and Biotechnology, Tianjin University of Science &Technology，Tianjin 300457，China）

Abstract：Compound beverage of onion and pear was made to improve utilization efficiency and increase the addition alvalue of onions and pear，also，broaden the market of onion and pear. With onion and pear as main raw materials，the processing technology and formula were studied by the method of orthogonal test and sensory evaluation. The optimum formula of the compound beverage was that onion juice: pear juice = 5∶1，sugar 3%，xanthan gum 0.5%，citric acid 0.5%，the onion juice and pear juice were made with the water than expected for the 1∶2，added 0.2% ascorbic acid to protect the color. The beverage was of rich nutrition，white，and with unique compound flavor.
Key Words：onion；pear；beverage