范宇轩¹，张兰^1,2，孟秀梅^1,2，殷家祺¹，连钰璇¹，刁秀荣¹，梁雅萱¹

（1 江苏食品药品职业技术学院，江苏 淮安 223003；

2 江苏食品加工工程技术研发中心，江苏 淮安 223003）

摘要：本文以新鲜的荸荠、金桔干片、黑大麦为原料，蔗糖、柠檬酸、抗坏血酸为辅料，研制出酸甜可口、口感顺滑的复合型果蔬汁饮料。在多次单因素实验的基础上，以复合饮料的色泽、气味、滋味、状态为评价指标，通过正交试验对其加工工艺进行探讨，得出了最佳的产品配方: 荸荠汁50%、金桔汁30%、黑大麦提取液10%、白砂糖6.5%、柠檬酸0.2%。该配方可以配制出一款色泽诱人、酸甜适口、口感清爽的复合型饮料。

关键词：荸荠；金桔；黑大麦；白砂糖；柠檬酸

Study on the Frmula and Technology of Water Chestnut and Kumquat Compound Fruitand Vegetable Juice Beverage

FAN Yu-xuan¹，ZHANG Lan^1,2，MENG Xiu-mei^1,2，YIN Jia-qi¹，LIAN Yu-xuan¹，DIAO Xiu-rong¹，LIANG Ya-xuan¹

（1 Jiangsu Food and Pharmaceutical Science College，Huaian 223003，China；

2 Jiangsu Engineering Research and Department Center for Food Processing，Huaian 223003，China）

Abstract: In this paper，fresh water chestnut and dried kumquat slices were used as raw materials，and Black barleyand sucrose，citric acid and ascorbic acid were used as auxiliary materials to develop a compound fruit and vegetablejuice beverage with sweet and sour taste and smooth taste. On the basis of many single factor experiments，theprocessing technology of compound beverage was discussed by orthogonal experiments with the color，smell，tasteand state as evaluation indexes. The best product formula was obtained: water chestnut juice 50%，kumquat juice30%， black barley juice 10%，sucrose 6.5% and citric acid 0.2%. The formula can make a compound beverage withattractive color，sweet and sour taste and refreshing taste.

Key words: water chestnut；kumquat；black barley；sucrose；citric acid

中图分类号：TS27               文献标志码：A                     文章编号：1007-7871（2024）05-0040-05

2024，Vol.27，No.5