董 欣，李艳梅，李燮昕*

（四川旅游学院食品学院，四川 成都 610100）

摘要：以俄色果与俄色茶为主要原料制作固体饮料，对其配方进行优化，通过单因素实验确定基础配方，利用Design expert8.0.6.1 软件，结合Box-Behnken 中心组合设计原理，以综合评分（Y）为响应值，设计出四因素三水平的响应面分析试验得到最优配方为：俄色果添加量13.17%，俄色茶添加量1.39%，麦芽糊精添加量10.80%，白砂糖添加量10.20%，羧甲基纤维素钠（CMC-Na）添加量为0.25%，柠檬酸添加量为0.25%。关键词：俄色果；固体饮料；单因素实验；响应面优化试验

Formulation Optimization of ESE Composite Solid Beverage

DONG Xin，LI Yan-mei，LI Xie-xin*

（College of Food Science，Sichuan Tourism College，Chengdu 610100，China）

Abstract: It mainly used Ese fruit and Ese tea as the main raw materials to produce drinks. Singe factor experimentand Box-Behnken center combination design were carried out to study the basic formula. Taking comprehensive score（Y）as the response value，four factors and three levels of response surface analysis test were designed. The resultswere as follows：The dosage of Ese fruit 13.17%，Ese tea 1.39%，Maltodextrin 10.80%，sugar 10.20%，Sodium carboxymethylcellulose（CMC-Na）0.25%，and citric acid 0.25%.

Key words: Ese fruit；Solid drinks；single factor experiment；response surface optimization test

中图分类号：TS278          文献标志码：A             文章编号：1007-7871（2023）01-0052-08

2023，Vol.26，No.1