宋 蕾1，任耀鹏1，毛佳奇1，胡长利1*，李 赫2
（1 今麦郎饮品股份有限公司，北京 100000；2 北京工商大学食品与健康学院，北京 100048）
摘要：目的科学研制一种等渗配方电解质饮料。方法通过单因素实验探究对渗透压影响因素及确定渗透压变化梯度，通过渗透压值和感官评价进行配方设计，从而研制等渗电解质饮料。结果当食用葡萄糖添加量为4.2%、结晶海藻糖添加量1.7%、海盐添加量0.03%、氯化钾添加量0.02%时等渗电解质饮料口感最佳，渗透压为307mOsmol/L，符合等渗食品要求。结论糖和电解质是渗透压来源原料。按本实验工艺配方优化，产品口感最优。
关键词：渗透压；电解质饮料；等渗；工艺优化
Development of Isotonic Electrolyte Beverage
SONG Lei1，REN Yao-peng1，MAO Jia-qi1，HU Chang-li1*，LI He2
（1 Jin Mai Lang Beverage Co.，Ltd.，Beijing，100000，China；
2 School of Beijing Technology and Business University Food and Health，Beijing 100048，China）
Abstract: Purpose:To study the development of isotonic electrolyte beverage. Method:Through the single factorexperiment，the influence factors of osmotic pressure and the gradient of osmotic pressure were investigated，and theformula was designed by osmotic pressure value and sensory evaluation，so as to develop the isotonic electrolytebeverage. Result:Dietary glucose added amount: 4.2%，crystalline trehalose added amount: 1.7%，sea salt addedamount: 0.03%，potassium chloride added amount: 0.02%，isotonic electrolyte beverage tasted best. The osmoticpressure was 307mOsmol/L，which met the requirements of isotonic food. Conclusion:Sugar and electrolyte were theraw materials of osmotic pressure. According to the test process formula optimization，the product taste was the best.
Key words: osmotic pressure；electrolyte drink；iso-osmia；process optimization
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2024）04-0054-06
2024，Vol.27，No.4