赵丽男，张惠，王丽霞

（天津科技大学食品工程与生物技术学院，天津300457）

摘要：本研究以大蒜、葱白、生姜和辣椒为主要原料制作“四辣”饮料，通过单因素实验和正交试验确定“四辣”饮料的最佳工艺条件：“四辣”液添加量为27.2%，蜂蜜添加量为4.60%，柠檬酸添加量为0.05%，白砂糖添加量为4.60%，茁-环糊精添加量为0.05%。该复配饮料为桔黄色半透明液体，口感纯正、酸甜适中，后味微辣，具有“四辣”的独特风味。

关键词：“四辣”；茁-环糊精；正交试验；复配饮料

The Development of Four Spicy Beverage

ZHAO Li-nan，ZHANG Hui，WANG Li-xia

（College of Food Engineering and Biotechnology，Tianjin University of Science &Technology，Tianjin 300457，China）

Abstract: In this study，four spicy drinks were prepared with garlic，scallion，ginger and capsicum as the main rawmaterials. The optimum technological conditions were determined by single factor experiment and orthogonalexperiment：Four spicy liquid added amount of 27.2%，honey amount of 4.60%，citric acid added amount of 0.05%，sugar content of 4.60% and beta-cyclodextrin added amount of 0.05%. The obtained compound beverage was an orangesemi-transparent liquid which had pure taste，sweet and moderate sour，the last taste slightly spicy and a unique flavorof Four spicy.

Key words: four spicy；beta-cyclodextrin；orthogonal test；mixed beverage

（2018年第21卷第5期）