乔 冬，王 芬

（运城职业技术大学健康学院，山西  运城  044000）

摘要：以黄秋葵花和百香果为主要原料，通过单因素和正交试验对黄秋葵花百香果复合饮料的配方工艺进行优化。结果表明，黄秋葵花百香果饮料的最佳配方为：黄秋葵花浸提液25%，百香果汁10%，白砂糖9%、柠檬酸0.02%，黄原胶0.07%。在此工艺条件下得到的复合饮料具有黄秋葵花特有的风味和百香果酯香，酸甜适口，品质均匀稳定。

关键词：黄秋葵花；百香果；复合饮料；工艺

Development of the Okra flower and Passionfruit Compound Beverage

QIAO Dong，WANG Fen

（Yuncheng Vocational and Technical UniversityPublic Health College，Yuncheng 044000，China）Abstract: Okra flower and passionfruit were used as raw materials and the formula processing of okra flower andpassionfruit compound beverage were optimized by single factor and orthogonal experimental experiment. The resultsindicated that the optimal formula for the okra flower and passionfruit compound beverage was as followed：okraflower extract 25%，passionfruit juice 10%，sugar 9%，citric acid 0.02%，xanthan gum 0.07%. The compoundbeverage with this process has peculiar flavor of okra flower and ester fragrant of passionfruit，good taste and stablequality.

Key words:okra flower；passionfruit ；compound beverage；processing technology

中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2021）04-0051-05

2021，Vol.24，No.4