唐冠群1，许琦1，沈硕1，刘向军1，熊建1，彭颖1，2*
（1 安琪酵母股份有限公司，湖北宜昌443003；
2 华中农业大学食品科技学院，湖北武汉430070）

摘要：本文优化了两款利用菠萝原汁和山楂原汁制备的酸味果汁饮料工艺，得到白砂糖最佳添加量为8%；柠檬酸的最佳添加量分别为0.20%和0.25%；稳定剂羧甲基纤维素（CMC）和黄原胶的最佳添加量分别为0.08%和0.10%。经过感官评价发现：两款饮料在添加0.03%的酵母抽提物（YE-B）前后风味出现较大变化，酸味变柔和，涩味减弱，甜味增强，整体喜好度和口感均有提升。

关键词：饮料专用酵母抽提物；果汁饮料；风味

Application of Special Yeast Extract for Beverage in Two Kinds of Sour Juice Drinks
TANG Guan-qun1，XU Qi1，SHEN Shuo1，LIU Xiang-jun，XIONG Jian1，PENG Ying 1，2*
（1 Angel Yeast Co.，Ltd.，Yichang 443003，China；
2 College of Food Science and Technology，Huazhong Agricultural University，Wuhan 430070，China）

Abstract: In this paper，two sour fruit beverage technologies were optimized by using original juice of pineapple and original juice of hawthorn. The optimal dosage of citric acid was 0.20% and 0.25% respectively. The optimal addition amounts of stabilizer carboxymethyl cellulose（CMC）and xanthan gum were 0.08% and 0.10%，respectively. After sensory evaluation，it was found that before and after the addition of 0.03% yeast extract（YE-B），the flavor of the two drinks changed significantly；the sour taste become soft；the astringency weakened；the sweetness increased；and the overall preference and taste were improved.

Key words: beverage yeast extract；fruit juice drinks；flavor

（2020年 第23卷 第3期）