谢海斌，李 蒙，马 宁*

（长沙医学院药学院，湖南 长沙 410429）

摘要：根据饮料加工工艺的研究，以覆盆子、罗汉果为主要原料，加入柠檬酸和壳聚糖等辅料，通过正交试验研究了主要原辅材料配比对产品品质的影响。确定覆盆子复合饮料的最佳配方为覆盆子浸提液添加量10%、罗汉果浸提液添加量25%、柠檬酸0.5%、壳聚糖2.5%。优化覆盆子复合酶酶解工艺条件，运用紫外法对覆盆子浸提液有效成分黄酮进行定量，确定单因素试实验的最佳浸提条件，从中选取三个水平进行正交试验优化制备工艺。得到最佳提取工艺为纤维素酶与果胶酶配比1∶1，酶添加量1.2%，酶解温度50℃，酶解时间2.0h。结果表明，在此工艺条件下得到的复合饮料具有覆盆子特有的风味和罗汉果的甜味，酸甜适口，品质均匀稳定。

关键词：覆盆子；罗汉果；复合饮料；酶解；配方

Study on the Preparation Technology of Raspberry Composite Beverage

XIE Hai-bin，LI Meng，MA Ning*

（College of Pharmacy，Changsha Medical University，Changsha 410429，China）

Abstract: Using raspberry and Siraitia Grosvenorii fruit as the main raw material，adding citric acid and chitosan，the influence of the ratio of the main raw and auxiliary materials on the product quality was studied through theorthogonal test. The best formula for raspberry composite drinks was 10% of raspberry extract，25% of arhat fruitextract，0.5% of citric acid，and 2.5% of chitosan. The enzymolysis process of raspberry was optimized. The activecomponent of raspberry extract flavonoids were quantified by UV method to determine the best extraction conditionsfor univariate test，from which three levels were selected for orthogonal test to optimize the preparation process. Theoptimal extraction process was: the ratio of cellulase and pectinase was 1∶1，1.2%，enzyme hydrolysis temperaturewas 50℃ ，and enzymolysis time was 2.0h. The results showed that the composite beverage obtained under thisprocess had the unique flavor of raspberry and the sweet taste of fruit with uniform and stable quality.

Key words: raspberry；Siraitia Grosvenorii；compound drink；enzymatic；formula

中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2024）04-0039-06

2024，Vol.27，No.4