尹俊涛，袁莹莹*，雷勇，代绍娟，刘艳怀

（石河子开发区神内食品有限公司，新疆 石河子 832000）

摘要：采用恰玛古、枸杞、浓缩苹果汁为原料，白砂糖、柠檬酸为辅料，并加入黄原胶等稳定剂，研发一款恰玛古枸杞复合饮料。以感官品质评价为指标，通过单因素实验与正交试验对原辅料配比进行优化，在此基础上，再以沉淀率为指标，确定不同稳定剂添加量。最终由实验结果得出最优配方为：恰玛古原汁添加量12%，枸杞原汁添加量24%，浓缩苹果汁添加量0.6%，白砂糖添加量5%，柠檬酸添加量0.18%，羧甲基纤维素钠（CMC-Na）添加量0.04%，黄原胶添加量0.03%，β-环状糊精（β-CD）添加量0.03%。此配方制得的恰玛古枸杞复合饮料感官品质最佳，口感爽滑，糖酸协调，风味独特，状态稳定。

关键词：恰玛古；枸杞；复合饮料；配方优化

Development and Formulation Optimization of Brassica rapa L. with Lycium BarbarumCompound Beverage

YIN Jun-tao，YUAN Ying-ying*，LEI Yong，DAI Shao-juan，LIU Yan-huai

（Shihezi Development Zone Jinnai Food Co.，Ltd.，Shihezi 832000，China）

Abstract: Using Brassica rapa L.， Lycium barbarum， concentrated apple juice as the raw materials， whitegranulated sugar，citric acid as auxiliary materials，and adding xanthan gum and other stabilizers，research anddevelopment of a Brassica rapa L. Lycium barbarum compound beverage. Taking sensory quality evaluation as theindex，the ratio of raw materials was optimized by single factor test and orthogonal test. On this basis，the amount ofdifferent stabilizer was determined by the precipitation rate. From the test results，the optimal formula was: 12%Brassica rapa L. raw juice，24% Lycium barbarum raw juice，0.6 % concentrated apple juice，5 % white granulatedsugar，0.18% citric acid，0.04% carboxymethylcellulose sodium（CMC-Na），0.03% xanthan gum，and β-cyclodextrin（β-CD） 0.03%. The Brassica rapa L. Lycium barbarum compound beverage made from this formula has the bestsensory quality，smooth taste，sugar and acid coordination，unique flavor and stable state.

Key words: Brassica rapa L.；Lycium barbarum；Compound beverage；Formula optimization

中图分类号：TS27                 文献标志码：A                     文章编号：1007-7871（2024）05-0069-07

2024，Vol.27，No.5