乔 冬，王 芬
（运城职业技术大学健康学院，山西 运城 044000）
Optimization of Compound Beverage of Soybean Sprouts and Red Jujube by ResponseSurface Methodology
QIAO Dong，WANG Fen
（Public Health College，Yuncheng Vocational and Technical University，Yuncheng 044000，China）
Abstract: The experiment took soybean sprout juice，and jujube juice as the main raw materials，and malic acid，white sugar，xanthan gum，and sodium carboxymethyl cellulose as excipients，and the compound beverage ofsoybean sprouts and red jujube was made. Sensory evaluation was used as the standard，the effects of soybean sproutjuice addition，jujube juice addition，L- malic acid addition，and white granulated sugar addition on the quality ofsoybean sprout jujube beverage were investigated through single factor experiments. The preparation process formulaof soybean sprout jujube compound beverage was optimized through the response surface design experiment. Theresults showed that when the additional amount of soybean sprout juice was 8.0%，the additional amount of jujubejuice was 25.0%，the additional amount of malic acid was 0.15%，the addition amount of white granulated sugar was5.0%，the additional amount of xanthan was 0.5%，and the addition amount of sodium carboxymethyl cellulose was0.15% ，then the compound beverage of soybean sprout jujube was prepared by mixing，homogenization andsterilization. The sensory score of soybean sprout jujube compound beverage was 94.6. The flavonoid content of theprepared the compound beverage of soybean sprouts jujube was 0.035mg/mL，and the soluble solids content was5.75%.
Key words: soybean sprouts；jujube；beverages；flavonoids
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2023）03-0053-07