高照儿1，刘明成1，裴健程2，刘奥强1*
（1 吕梁学院生物与食品工程系，山西 吕梁 033001；2 吕梁学院体育系，山西 吕梁 033001）
摘要：以西芹和新鲜薄荷为生产原料，通过正交试验设计西芹薄荷饮料配方，单因素实验设计薄荷和芹菜的料水比、体积比以及糖酸比和饮料感官评定，对西芹薄荷复合饮料的配方以及稳定性进行研究。实验最终结果可知，饮料的最佳配方为:当芹菜汁料水比1∶10（g/mL），薄荷叶浸提料水比1∶30（g/mL），饮料中芹菜汁添加量60%，薄荷汁添加量30%，木糖醇添加量6%，柠檬酸添加量0.10%，羧甲基纤维素钠作为饮料稳定剂添加量为0.17%，其余成分为饮料纯净用水时，所配得的西芹薄荷饮料口感最佳，西芹薄荷饮料的组织状态稳定且沉淀较少。
关键词：西芹；薄荷；饮料；工艺配方
Preparation of Celery and Mint Beverage
GAO Zhao-er1，LIU Ming-cheng1，PEI Jian-cheng2，LIU Ao-qiang 1*
（1 Department of Biology and Food Engineering，LyuLiang University，LyuLiang 033001，China；
2 Department of Physical Education and Health，LyuLiang University，LyuLiang 033001，China）
Abstract: Using celery and fresh mint as raw materials，the formula and stability of the compound beverage of celeryand mint were studied. The formula of celery mint beverage was designed by orthogonal experiment. The ratio ofmaterials to water，the volume ratio oftwo materials，the ratio of sugar to acid and the sensory evaluation of thebeverage were designed by single factor experiment. The results showed that the best formula of the beverage was asfollows: the ratio of celery juice to water was 1∶10（g/mL），the ratio of mint leaf extract to water was 1∶30（g/mL），the amount of celery juice was 60%，the amount of mint juice was 30%，the amount of xylitol was 6%，the amountof citric acid was 0.10%，0.17% sodium carboxymethyl cellulose as beverage stabilizer. The obtainedcelery- mintbeverage is stable with less precipitation.
Key words: celery；mint；beverage；technological formula
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2024）02-0035-05
2024，Vol.27，No.2