卞雪芬1，巢如昕1，郑清1*，周子会1，陈佳佳1，李申琪1，江鹏成2
（1 盐城工学院海洋与生物工程学院，江苏 盐城 224051；
2 滨海县金丝园菊花制品有限公司，江苏 盐城 224532）
摘要：以菊花、枸杞、山药为主要原料，利用单因素实验、响应面试验对菊花浸提液添加量、枸杞浸提液添加量、山药浸提液添加量、柠檬酸添加量、蔗糖添加量进行了研究，得到饮料的最优配方，并对最佳配方饮料的稳定性以及抗氧化性进行了研究。主要研究结果如下：配制150mL 的菊花枸杞山药饮料，菊花浸提液添加量为10%，枸杞浸提液添加量为14.4%，山药浸提液添加量为15.4%，柠檬酸添加量为0.04%，蔗糖添加量为3.4%，在此条件下得到的饮料色泽呈亮橘黄色，富有菊花枸杞特有的香味，并且酸甜可口。饮料稳定剂选择黄原胶添加量为0.25%，羧甲纤维素钠添加量为0.20%，魔芋粉添加量为0.20%，此时饮料的稳定性最佳。通过抗氧化活性实验发现，此饮料具有一定的抗氧化性。
关键词：菊花；枸杞；山药；饮料；响应面试验；抗氧化活性
Process Research on Chrysanthemum Chinese Wolfberry Yam Beverage
BIAN Xue-fen1，CHAO Ru-xin1，ZHENG Qing1*，ZHOU Zi-hui1，CHEN Jia-jia1，LI Shen-qi1，JANG Peng-cheng2
（1 College of Marine and Biological Engineering，Yancheng Institute of Technology，Yancheng 224051，China；
2 Binhai Country Jinsi Garden Chrysanthemum Products Co.，Ltd.，Yancheng 224532，China）
Abstract: With chrysanthemum，barbary wolfberry，yam as the main raw material，the use of single factor test，response surface experiment of chrysanthemum extract，barbary wolfberry extract added amount，yam extract addedamount，citric acid，sucrose was studied，to get the optimal formula of beverage，and the stability of the best formuladrink and antioxidant were studied. The main results are as follows：prepare 150mL chrysanthemum ChineseWolfberry yam beverages，chrysanthemum leachate added 10% ，Chinese Wolfberry leachate added 14.4% ，yamleachate added 15.4%，citric acid added 0.04%，sucrose added 3.4%，under this condition，the beverage color wasbright orange， rich chrysanthemum Chinese Wolfberry unique fragrance， and sour- sweet and tasty. Beveragestabilizer selected that the amount of xanthan gum is 0.25%，sodium carboxymethyl cellulose is 0.20%，and konjacpowder is 0.20%，and the stability of the beverage was the best. Through the antioxidant activity experiment，it hascertain antioxidant properties.
Key words: chrysanthemum； chinese wolfberry； yam； beverage； response surface experiments； stability；antioxidant activity
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2024）05-0055-11
2024，Vol.27，No.5