王嘉楠，王雅茹，叶向库*，赵玉平，程莹莹，姜 超

（烟台大学生命科学学院，山东 烟台 264003）

摘 要：本文旨在研究三华李饮料的加工工艺，为三华李的精加工提供新思路和新方法。以广西贺州三华李为原 料，经榨汁、护色、澄清后得到原汁，并与白砂糖、柠檬酸进行复配得到澄清型三华李饮料。通过透光率测定以及感 官评价得到最佳护色条件、澄清条件和复配工艺参数。结果表明，最佳护色条件为添加质量分数为0.5%的柠檬酸， 0.5%的维生素C，0.4%的D-异抗坏血酸钠：最佳澄清条件为0.5g/L 壳聚糖在60 ℃温度下保温2h。感官调配最佳工 艺参数为三华李原汁30%，白砂糖10%，柠檬酸0.15%。通过这项研究可以制作一款健康、天然的饮料，为三华李的 消费起到带动作用。

关键词：三华李；加工工艺；优化

Study on Processing Technique of Clear Sanhua Plum Juice Beverage

WANG Jia-nan，WANG Ya-ru，YE Xiang-ku*，ZHAO Yu-ping，CHENG Ying-ying，JIANG Chao

（College of Life Science，Yantai University，Yantai 264004，China）

Abstract: This paper aims is to study on the processing technology of Sanhua plum drink and to provide new ideas and methods for the finishing of Sanhua plum. Sanhua plum from Hezhou，Guangxi was used as raw material to obtain the original juice after being pressed，color protected and clarified，and mixed with white granulated sugar and citric acid to obtain the clarified Sanhua plum drink. Optimal color protection conditions，clarification conditions and compounding process parameters were obtained by the measurement of transmittance and sensory evaluation. The results showed that the optimum color protection conditions were as follows: 0.5% citric acid，0.5% vitamin C and 0.4% sodium D-isoascorbate. The best clarification conditions were as follows: 0.5g/L of chitosan was incubated for 2h at a temperature of 60℃. The optimum process parameter of sensory allocations were 30% of Sanhua plum juice， 10% of sugar and 0.15% of citric acid. Through this study，we can make a healthy and natural soft drink，and play a leading role in the consumption of Sanhua plum，resulting in significant social benefits.

Key words: Sanhua plum；processing technology；optimization

中图分类号：TS275.5 文献标志码：A 文章编号：1007-7871（2020）04-0039-04