王 悦，付兴周*，宋莹莹

（安阳工学院生物与食品工程学院，河南 安阳 455000）

摘要：以雪梨和枇杷花为主料，白砂糖和柠檬酸等为辅料，研制一款功能性复合饮料——雪梨枇杷花饮料。在单因素实验的基础上，采用L9（34）正交试验、感官评价和极差分析等方法来确定原料的最佳配方。结果表明，最佳配方为：雪梨汁25mL、枇杷花浸提液15mL、白砂糖9g、柠檬酸0.05g，加入纯净水定容至100mL。影响雪梨枇杷花饮料品质的四个主要因素的主次顺序为：雪梨汁>枇杷花浸提液>白砂糖>柠檬酸。按此工艺生产的雪梨枇杷花饮料气味芳香、色泽柔和、清凉爽口、质地均匀。

关键词：雪梨；枇杷花；植物功能性饮料；复合饮料；研制

Preparation of Pear Loquat Flower Beverage

WANG Yue，FU Xing-zhou*，SONG Ying-ying

（College of Biology and Food Engineer，Anyang Institute and Technology，Anyang 455000，China）

Abstract: This topic to prepare a new type of natural health compound beverage-pear loquat flower beverage withpear and loquat flower as main materials，citric acid and white granulated sugar as auxiliary materials. Single factortest，L9（34）orthogonal test，sensory evaluation and range analysis were used to determine the optimal formula. Theresults showed that the optimal formula was：adding 25mL pear juice，15mL loquat flower extract，9g sugar，0.05gcitric acid，adding pure water to a constant volume of 100mL，the order of four main factors affecting the quality ofpear loquat flower beverage was pear juice > loquat flower extract > sugar > citric acid. The snow pear loquat flowerbeverage produced by this process is fragrant，soft in color，refreshing and even in texture.

Key words: sydney pear；loquat flower；plant energy drinks；compound beverage；preparation

中图分类号：TS275.4 文献标志码：A 文章编号：1007-7871（2023）02-0043-05

2023，Vol.26，No.2