朱玲，王璇，郭楠楠
（郑州科技学院，河南 郑州 450064）
摘要：为开发一款营养健康的谷物复合饮料，以黑豆、黑芝麻为主要原料，通过单因素实验、正交试验，以感官评价为指标以获得产品的最佳配方和工艺，并对产品进行理化和微生物检测。结果表明：黑豆豆浆预制工艺为黑豆浸泡时间为8h，黑豆煮制25min 后，按黑豆∶水=1∶9 打浆；黑芝麻浆预制工艺为黑芝麻∶水=1∶5 打浆；该饮料的最佳配方为：黑豆豆浆与黑芝麻浆按照3∶1 进行配比，白砂糖的添加量为黑豆豆浆和黑芝麻浆总质量的5.0%，羧甲基纤维素钠的添加量为黑豆豆浆和黑芝麻浆总质量的0.2%；该饮料总固形物含量为15.8g/100g，蛋白质含量为3.7g/100g，脂肪含量为2.9g/100g，理化指标和微生物限量均符合国家标准要求。采用该工艺和配方制备的饮料呈深灰色，质地均匀，黑豆和黑芝麻香味协调、口感细滑，产品稳定性好。
关键词：复合饮料；黑豆；黑芝麻
Development of Black Soybean and Black Sesame Compound Beverage
ZHU Ling，WANG Xuan，GUO Nan-nan
（Zhengzhou University of Science and Technology，Zhengzhou 450064，China）
Abstract: In order to develop a nutritious and healthy cereal compound beverage，black bean and black sesame wereused as the main raw materials to obtain the best formula and process of the product by single factor test，orthogonaltest and sensory evaluation，and the physicochemical and microbial detection of the product were carried out. Theresults showed that the prefabrication process of black bean milk was as follows: soaking time of black bean was 8h，and after cooking for 25min，blend black bean and water in ratio of 1∶ 9；Black sesame pulp prefabricationtechnology is blending black and water in ratio of 1∶5； The optimal formula of the beverage was as follows: theratio of black soybean milk and black sesame milk was 3∶1，the addition of white granulated sugar was 5.0% of thetotal mass of black soybean milk and black sesame milk，and the addition of sodium carboxymethyl cellulose was0.2% of the total mass of black soybean milk and black sesame milk. The total solid content of the beverage is 15.8g/100g，protein content is 3.7g/100g，fat content is 2.9g/100g，physicochemical indexes and microbial limit are in linewith the national standards. The beverage prepared by this process and formula is dark gray，with uniform texture，harmonious aroma and smooth taste of black bean and black sesame，and good stability.
Key words: compound beverage；black soybean；black sesame
中图分类号：TS213 文献标志码：A 文章编号：1007-7871（2022）01-0055-06
2022，Vol.25，No.1