韩亚飞1，郭楠楠2，王彦花2
（1 郑州科技学院，河南 郑州 450064；
2 郑州市食品安全快速检测重点实验室，河南 郑州 450064）
摘要：以杏仁、核桃和奇亚籽为主要原料，通过单因素和正交试验得到奇亚籽杏仁核桃复合饮料的最佳配比。实验结果表明：杏仁浆与核桃浆的添加比例为2∶3，以杏仁浆与核桃浆质量为准，奇亚籽的添加量为15%，麦芽糖醇的添加量为7%，四种稳定剂添加量分别是黄原胶0.07%，羧甲基纤维素钠0.09%，蔗糖酯0.08%，单甘酯0.12%。由此工艺生产出的奇亚籽杏仁核桃复合饮料口感柔和，颜色呈淡褐色，杏仁与核桃味道相协调，奇亚籽细腻爽滑，有爆脆感，回味无穷。
关键词：奇亚籽；杏仁；核桃；复合饮料；稳定性
Preparation and Stability of Chia Seed，Almond and Walnut Compound Beverage
HAN Ya-fei1，GUO Nan-nan2，WANG Yan-hua2
（1 Zhengzhou University of Science and Technology Zhengzhou 450064，China；
2 Zhengzhou Rapid Detection Technology of Food Safety Laboratory，Zhengzhou 450064，China）
Abstract: This paper introduces the processing technology，nutritional value and so on of the complex beverage ofchia seed，almond and walnut. Experimental results show that: almond paste and walnut paste ratio is 2∶3；theamount of chia seeds added was 15% of the total of almond and walnut paste; the sweetener maltitol added was 7%of the amount of almond and walnut paste combined. The addition amount of the four stabilizers included Xanthangum of 0.07%，sodium carboxymethyl cellulose of 0.09%，sucrose ester of 0.08%，and monoglyceride of 0.12%.The complex drink with chia seeds，almonds and walnuts produced by this process has a soft taste and a light browncolor. The flavors of almonds and walnuts are in harmony with each other. The chia seeds are delicate and smooth，with a crispy taste and an endless aftertaste.
Key words: chia seed；almond；walnut；compound drinks；stability
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2022）03-0062-06
2022，Vol.25，No.3