朱涵彬1，李靓1，杨启恒2，谭延利2
（1 河南牧业经济学院食品与生物工程学院，河南郑州450046；2 河南鼎元食品科技有限公司，河南郑州450052）
摘要：以台农芒果原浆和菠萝浓缩汁为原料，添加白砂糖等辅料，研究了芒果菠萝复合果汁饮料生产中的风味配方及FVH9-2 型、FH9 型和FL9 型这3 种CMC-Na对其稳定性的影响并对复合果汁饮料的理化指标进行了测定。结果表明，芒果菠萝复合果汁饮料风味配方为：芒果原浆10g，菠萝浓缩汁15g，白砂糖8g，柠檬酸0.5g，加水至总量100mL，此时感官评分最高；当3 种CMC-Na的添加量均为0.2%时，对复合果汁饮料均能起到很好地稳定作用且饮料流动性好，口感饱满，无胶感，汁液均匀，颜色无变化，无沉淀。其中FL9 型感官评分最高且离心沉淀率最低，是最适合芒果菠萝复合果汁饮料的稳定剂。制得的复合果汁饮料可溶性固形物为11.43%，总酸为0.69g/L，酸度为pH4.01，均符合国家标准；且复合果汁饮料呈明亮橙黄色，芒果和菠萝的香味协调，酸甜爽口，稳定性好，可为芒果菠萝复合果汁饮料的生产提供参考。
关键词：芒果菠萝复合果汁饮料；CMC-Na；工艺配方；稳定性
Preparation of Mango Pineapple Compound Juice Beverage and Effects of Three Kinds of CMC-Na onIts Stability
ZHU Han-bin1，LI Jing1，YANG Qi-heng2，TAN Yan-li2
（1 College of Food and Biologic Technology，Henan University of Animal Husbandry and Economy，Zhengzhou450046，China；2 Henan Ding Yuan Food Technology Co.，Ltd，Zhengzhou 450052，China）
Abstract: Using Tainong mango pulp and pineapple concentrated juice as raw materials，adding white granulatedsugar and other auxiliary materials，the flavor formula of mango pineapple compound juice beverage and the effectsof three kinds of CMC-Na: FVH9- 2，FH9 and FL9 on its stability were studied，and the physical and chemicalindexes of the compound juice beverage were determined. The results showed that the flavor formula of mangopineapple compound juice beverage was as follows: mango pulp 10g，pineapple concentrated juice 15g，whitegranulated sugar 8g，citric acid 0.5g，adding water to the total amount of 100mL，the sensory score was the highest;when the addition of three kinds of CMC-Na were 0.2%，it could play a good stabilizing role. Among them，FL9 isthe most suitable stabilizer for mango pineapple compound juice beverage with the highest sensory score and thelowest centrifugal sedimentation rate. The results showed that the soluble solids，total acid and acidity of thecompound juice beverage were 11.43%，0.69g/L and 4.01 respectively，which met the national beverage and foodstandards. It can provide reference for the production of mango pineapple compound juice beverage.
Key words: mango pineapple compound juice drink；CMC-Na；process formula；stability
中图分类号：TS275.5 文献标志码：A 文章编号：1007-7871（2020）05-0046-06
（2020年 第23卷 第5期）