王俊伟1，袁朝雷1，吕美2
（1 沈阳师范大学实验教学中心，辽宁 沈阳 110034；2 沈阳市农业科学院，辽宁 沈阳 110025）
摘要：以南果梨和百香果为主要原料，通过单因素和正交试验确定了南果梨百香果复合果汁饮料的制作工艺参数，并研究了羧甲基纤维素钠（CMC-Na）和黄原胶对产品稳定性的影响。实验结果表明：南果梨百香果复合果汁饮料的最佳工艺配方为：南果梨百香果复合原果汁40%（v/v），南果梨∶百香果为3∶2、白砂糖14%、柠檬酸0.1%。以CMC-Na 和黄原胶（1∶1）为复合稳定剂，添加量为0.2%时，复合果汁饮料稳定效果最佳，饮料质地均一，呈鲜艳的金黄色，具有南果梨和百香果特有的香气，酸甜适口。
关键词：南果梨；百香果；复合饮料；稳定剂
Study on the Technology of Compound Juice Beverage Made of‘Nanguo’Pear and Passion Fruit
WANG Jun-wei1，YUAN Chao-lei1，LV Mei2
（1 Experimental Teaching Center，ShenYang Normal University，ShenYang 110034，China；
2 Shenyang Academy of Agricultural Sciences，Shenyang 110025，China）
Abstract: A compound juice beverage was produced using‘Nanguo’pear and passion fruit as raw materials. Theprocessing parameters of the beverage were determined by single factor experiment and orthogonal test，and theeffects of pectin，CMC-Na and xanthan gum on product stability were studied. The results showed that the optimaltechnological formula of‘Nanguo’pear and passion fruit compound juice beverage was as follows：the best formulafor compound juice is 40%（V∶V），‘Nanguo’pear juice ：passion fruit juice is 3∶2，sugar is 14%，citric acid is0.1% ，CMC- Na：xanthan is 1∶1，dosage of compound of CMC- Na and Xanthan is 0.2% . The beverage ishomogeneous and bright yellow，with‘Nanguo’pear and passion fruit aroma，and is palatable on sweet and sour.
Key words:‘Nanguo’pear；passion fruit；compound beverage；stabilizer
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2023）01-0025-05
2023，Vol.26，No.1