陈耀贤，徐云升*，张天佩

（海南热带海洋学院食品科学与工程学院，海南三亚572022）

摘要：我国牡蛎产量丰富，但其加工产品却很少。本文利用牡蛎酶解液、针叶樱桃以及天门冬氨酸钙制做出风味独特、营养丰富的复合饮料。通过单因素实验和正交试验确定牡蛎粉的最佳酶解工艺条件为：蒸煮时间5.5h、温度60℃、木瓜蛋白酶用量0.2mg。复合饮料最佳口感配方为：每20mL牡蛎粉酶解液搭配6g 针叶樱桃粉和6g 天门冬氨酸钙粉。按一天钙适宜摄入量计算得最终饮料配方为250mL复合饮料，含有1.3mL牡蛎粉酶解液、450mg的银叶樱桃粉和450mg的天门冬氨酸钙。

关键词：牡蛎粉；牡蛎酶解液；针叶樱桃；天门冬氨酸钙

Preparation and Optimization of Oyster，Acerola Cherry，Calcium Aspartate Composite Beverage

CHEN Yao-xian，XU Yun-sheng*，ZHANG Tian-pei

（College of Food Science and Engineering，Hainan Tropical Ocean University，Sanya 572022，China）

Abstract: In this paper，we used oyster hydrolysate，acerola cherry powder and calcium aspartate to produce anutritious beverage. Single-factor and orthogonal experiments show that the optimum conditions for hydrolysis of 1gof oyster powder are as follow：0.2mg of papain with hydrolysis temperature at 60℃ for 5.5 hours. Subsequentsensory evaluation revealed that addition of 6g of acerola cheery powder and calcium aspartate each to 20mL ofoyster hydrolysate as the best formula. The final formula was adjusted，based on the recommended daily intake ofcalcium，to a 250mL beverage containing 1.3mL oyster hydrolysate，450mg of acerola cherry powder，and 450mg ofcalcium aspartate.

Key words: oyster powder；oyster hydrolysate；acerola cherry powder；calcium aspartate

中图分类号：TS275.4 文献标志码：A 文章编号：1007-7871（2020）05-0008-05

（2020年 第23卷 第5期）