丁海杰，龚 欣，王 烨，胡展源，袁怀波*

（合肥工业大学食品科学与工程学院，安徽 合肥 230009）

摘要：以铁皮石斛、西兰花提取物、大豆多肽为主要原料研制复合饮料。以感官评价为指标，采用单因素和正交试验的方法对复合饮料的配方进行优化。实验结果表明，该复合饮料的最佳配方为铁皮石斛汁添加量10%、大豆多肽添加量0.4%、西兰花提取物添加量0.05%、柠檬酸添加量0.03%、白砂糖添加量3%、β-环糊精用量0.05%、果胶用量0.02%。制得的饮料浅绿透亮，色泽均匀，酸甜可口，久置无明显分层和沉淀，具有复合清香气味的同时口感细腻柔和。

关键词：铁皮石斛；西兰花；大豆多肽；复合饮料

Development of Compound Beverage of Dendrobium Officinale，Broccoli and Soybean Polypeptide

DING Hai-jie，GONG Xin，WANG Ye，HU Zhan-yuan，YUAN Huai-bo*

（School of Food Science and Engineering，Hefei University of Technology，Hefei 230009，China）

Abstract: The compound drink was developed with dendrobium officinale，broccoli extract and soybean polypeptideas the main raw materials. The formula of the compound drink was optimized by single factor and orthogonal testwith sensory evaluation as index. The results showed that the optimal formula of the compound sports drink was thatdendrobium officinale content was 10% ，soybean polypeptide content was 0.4％ ，broccoli extract content was0.05%，citric acid content was 0.03％，granulated sugar content was 3％，β-cyclodextrin content was 0.05%，andpectin content was 0.02%. The prepared compound drink is light green and bright，uniform color and luster，sweetand sour，without obvious stratification and precipitation for a long time，with a complex fragrance smell anddelicate and soft taste，and has the function of relieving exercise fatigue to a certain extent，promoting lactic acidmetabolism and repairing micro-injury after exercise.

Key words: dendrobium officinale；broccoli；soybean polypeptide；compound drinks

中图分类号：TS275.4                    文献标志码：A                    文章编号：1007-7871（2022）06-0038-06

2022，Vol.25，No.6