路晶敏，卫心怡，吴 静，高 帅，张晓维*

（天津科技大学食品科学与工程学院，天津 300457）

摘 要：以刺梨和百香果为主要原料，用蜂蜜进行调味，通过单因素分析和正交试验对配方进行优化，以研制刺梨 百香果复合果汁饮料。结果表明，刺梨百香果复合果汁饮料的最佳配比为：刺梨原浆20%，百香果汁20%，蜂蜜 10%。此配方得到的复合果汁饮料同时具有刺梨和百香果的独特风味，外观均匀一致，色泽明亮，有浓郁的特有香 气，酸甜适中，天然健康，品质均一稳定。此饮料的可溶性固体物含量为10.02±0.01%，pH 为 3.71，总酸质量分数为 0.35%。

关键词：刺梨；百香果；复合果汁饮料；配方

Preparation of the Prickly Pear and Passion Fruit Compound Beverage

LU Jing-min，WEI Xin-yi，WU Jing，GAO Shuai，ZHANG Xiao-wei*

（College of Biotechnology，Tianjin University of Science & Technology，Tianjin 300457，China）

Abstract: Using prickly pear and passion fruit were used as the main raw materials，flavored with honey，and the formulation was optimized by one-way analysis of variance and orthogonal test in order to develop a prickly pear and passion fruit compound fruit juice drink. The results showed that the optimal ratio of prickly pear and passion fruit juice was 20% for prickly pear pulp，20% for passion fruit juice and 10% for honey. The compound fruit juice drink obtained from this formula had the unique flavor of prickly pear and passion fruit at the same time，with uniform appearance，bright color，strong characteristic aroma，moderate sweet and sour，natural and healthy，uniform and stable quality. The beverage had a soluble solids content of 10.02 ± 0.01%，a pH of 3.71 and a total acidity of 0.35%.

Key words: prickly pear；passion fruit；ompound fruit juice beverage；formulas

中图分类号：TS27     文献标志码：A         文章编号：1007-7871（2025）01-0054-04

2025，Vol.28，No.1