杜亚飞1，3，陶瑞霄2，刘晨阳1，张祖丽1，刘绪1，3

（1 成都师范学院化学与生命科学学院，四川成都611130；2 四川工商职业技术学院酒类与食品工程系，四川都江堰611830；3 成都师范学院食品发酵研究所，四川成都611130）

摘要：以白芸豆和青稞为原料，研制一种复合蛋白饮料。以感官评分为指标，通过单因素实验和正交试验考察了芸豆豆浆和青稞汁体积比、白砂糖添加量、蔗糖酯添加量和卡拉胶添加量对复合蛋白饮料品质的影响。结果表明，最优配方为：芸豆豆浆和青稞汁体积比为1∶1、白砂糖添加量为5％、蔗糖酯添加量为0.2％、卡拉胶添加量为0.15％。按此配方制备的芸豆青稞复合蛋白饮料爽口滑润，兼具芸豆和青稞的浓郁香味且组织状态良好。

关键词：芸豆；青稞；复合饮料；配方

The Study on Protein Compound Beverage with White Kidney Bean and Highland Barley

DU Ya-fei1，3，TAO Rui-xiao2，LIU Chen-yang1，ZHANG Zu-li1，LIU Xu1，3

（1 College of Chemistry and Life Sciences，Chengdu Normal University，Chengdu 611130，China；2 Department ofWine and Food Engineering，Sichuan Technology and Business College，Dujiangyan 611830，China；3 Food Fermentation Institute，Chengdu Normal University，Chengdu 611130，China）

Abstract: In this study，a protein compound beverage was developed with white kidney bean and highland barley asraw materials，the effects of the volume ratio of kidney bean milk and highland barley juice，addition amount ofwhite granulated sugar，sucrose ester and carrageenan on the quality of protein compound beverage were investigatedby single factor and orthogonal experiment. The results show that the optimal formula is as follows: the volume ratioof kidney bean milk and highland barley juice is 1∶1，addition amount of white granulated sugar is 5%，sucrose esteris 0.2% and carrageenan is 0.15%.According to this formula，the protein compound beverage with white kidney beanand highland barley is refreshing and smooth，and has strong fragrance of white kidney bean and highland barley.

Key words: white kidney bean；highland barley；compound beverage；formula

中图分类号：TS275 文献标志码：A 文章编号：1007-7871（2020）05-0029-05

（2020年 第23卷 第5期）