徐琳1，魏孔炯2，姜交龙2，张连富1*

（1 江南大学食品学院，江苏无锡214000；2 甘肃陇萃堂营养保健食品股份有限公司，甘肃兰州730046）

摘要：本文以黄芪提取物、枸杞提取物为主要原料，添加山梨醇、浓缩猕猴桃汁、黄原胶等辅料，研制出一款黄芪枸杞复合饮料。通过单因素实验、正交试验和感官评定试验，探究饮料的最佳配方。结果表明：黄芪提取物添加量8%、枸杞提取物添加量4%、山梨醇添加量10%、浓缩猕猴桃汁1%、黄原胶添加量0.2%为该饮料的最佳配方。得到的黄芪复合饮料色泽橙黄鲜亮、气味宜人、组织均一稳定，为黄芪食品的开发提供了新思路。

关键词：黄芪；枸杞；复合饮料

Development of Astragalus and Lycium Barbarum Compound Beverage

XU Lin1，WEI Kong-jiong2，JIANG Jiao-long2，ZHANG Lian-fu1*

（1 National Engineering Research Center for Functional Food，Jiangnan University，Wuxi 214000，China；2 Gansu Longcuitang Nutrition Food Corp.，Ltd.，Lanzhou 730046，China）

Abstract: In this paper，a new kind of Astragalus and Lycium barbarum compound beverage was developed. Themain raw materials are Astragalus root extract and Lycium barbarum extract，and additives are sorbitol，concentratedkiwi juice and xanthan gum. The optimal formula of beverage was explored through single factor test，orthogonal testand sensory evaluation test. The results showed that the optimal formula of the drink was the addition of Astragalusextract 8%，Lycium barbarum extract 4%，sorbitol 10%，concentrated kiwi juice 1% and Xanthan gum 0.2%.Theobtained astragalus compound drink has bright orange color，pleasant smell and uniform and stable structure，whichprovides a new idea for the development of astragalus food.Key words: Astragalus；Lycium barbarum；Compound beverage中图分类号：TS275 文献标志码：A 文章编号：1007-7871（2020）05-0037-06

（2020年 第23卷 第5期）