石芳芳1，闫如梅2，欧阳高翔3，袁怀波1*
（1 合肥工业大学食品科学与工程学院，安徽合肥230009；2 淮南市民丰瓜果蔬菜专业合作社，安徽淮南232000；3 中国人民大学农业与农村发展学院，北京100872）
摘要：以草莓原浆为原料，向其中加入白砂糖、稳定剂、着色剂，搅拌均匀，再进行灌装，经杀菌，即得到色泽明亮，酸甜可口，质地均一稳定的草莓果汁饮料。通过单因素实验及正交试验，对原浆、白砂糖、复合稳定剂、胭脂红色素的添加量进行了稳定性研究。实验所得的最佳配方为：草莓原浆（30%）、白砂糖（12%）、复合稳定剂（0.13%，黄原胶：羧甲基纤维素钠=3∶10）、胭脂红（0.024g/kg）。
关键词：草莓；果汁饮料；稳定性
Research on“Hongyan”Beverage with Strawberry Juice
SHI Fang-fang，YAN Ru-mei，OU-yang GAO-xiang，YUAN Huai-bo
（1 School of Food Science and Engineering，Hefei University of Technology，Hefei 230009，China；2 Minfeng Fruit and Vegetable Professional Cooperation，Huainan 232000，China；3 School of Agriculture and Rural Development，Renmin University of China，Beijing 100872，China）
Abstract: Strawberry puree was added as raw material. Sweetener, stabilizer, and color improver were added and evenlymixed, and then the mix was filled. After sterilization，it is a strawberry juice beverage with bright color，sweet and sourtaste and stable texture. The stable amount of puree，sweetener，composite stabilizer and carmine pigment was studiedby single factor and orthogonal experiments. The best formula obtained by the experiment are: strawberry puree（30%），white granulated sugar（12%），composite stabilizer（0.13%），xanthan gum: CMC-Na=3∶10，carmine red（0.024g/kg）.
Key words: strawberry；juice beverage；stability
（2018年第21卷第5期）