刘 旺，杨思琦，陈佳林，王美涵，梁小妹，刘旸旸*

（沈阳医学院公共卫生学院，辽宁 沈阳 110034）

摘要：研究软枣猕猴桃水果酵素饮料的配方并评价其品质。通过软枣猕猴桃、水果酵素、赤藓糖醇、柠檬酸四因素进行单因素实验发现，柠檬酸的感官评价差异不大。以软枣猕猴桃、水果酵素、赤藓糖醇三因素做响应面试验，经实验得到软枣猕猴桃22%，水果酵素5%，赤藓糖醇14%，柠檬酸0.03%为最优配比。该比例调制的软枣猕猴桃酵素饮品颜色均匀、有光泽，具有软枣猕猴桃独特的清爽香味，保留了软枣猕猴桃和水果酵素的营养成分。该饮品优化可为软枣猕猴桃食品研发提供理论基础。

关键词：软枣猕猴桃；水果酵素；响应面

Development of Actinidia Arguta Fruit Enzyme Compound Beverage

LIU Wang，YANG Si-qi，CHEN Jia-lin，WANG mei-han，LIANG Xiaomei，LIU Yang-yang

（School of Public Health，Shenyang Medical College，Shenyang 110034，China）

Abstract: This paper studies the formula of Actinidia arguta enzyme beverage and evaluate its quality. Single factorexperiment was carried out with four factors：Actinidia arguta，enzyme，erythritol and citric acid. Single factorexperiment found that there was little difference in sensory evaluation of citric acid. Response surface methodologyexperiments were conducted with three factors:Actinidia arguta，fruit enzyme and erythritol. Results the optimumproportion of Actinidia arguta was 22%，fruit enzyme 5%，erythritol 14% and citric acid 0.03%. The Actinidia argutaenzyme drink prepared by this proportion has uniform color and luster，has the unique refreshing flavor of Actinidiaarguta，and retains the nutritional components of Actinidia arguta and fruit enzyme. Conclusion the optimization ofthe beverage can provide a theoretical basis for the research and development of Actinidia arguta food.

Key words: actinidia arguta；fruit enzyme；response surface

中图分类号：TS27     文献标志码：A      文章编号：1007-7871（2022）05-0035-06

2022，Vol.25，No.5