张小彤，朱银龙，董建方，党文宏，冯天霞

（宁夏红枸杞产业有限公司，宁夏 中宁 755100）

摘 要：以枸杞乳酸菌发酵液、欧李汁为主要原料，根据饮料的加工工艺，对枸杞欧李复合风味饮料的工艺进行研 究。实验通过响应面优化该饮料最佳配方，以感官评分为评价指标，得到最佳配方为：枸杞乳酸菌发酵汁添加量 80g/L，白砂糖与三氯蔗糖的比例为 192.06∶1，欧李汁添加量 103.69g/L。在此优化条件下，调配的枸杞欧李乳酸菌 发酵汁的感官评分为95.10 分。通过正交试验得到稳定剂最佳添加配方为：0.08%CMC-Na，0.03%黄原胶及 0.10% 琼脂，通过在最佳稳定剂组合条件下进行验证性饮料配制，得到离心沉淀率为0.54%。可溶性固形物含量为5.3%； 总酸（柠檬酸）含量为3.4g/L；总糖含量为 46g/L。

关键词：欧李；枸杞；乳酸菌；复合饮料

Study on the Processing Technology for Lactobacillus Compound Beverage of Chinese Wolfberry and Cerasus humilis

ZHANG Xiao-tong，ZHU Yin-long，DONG Jian-fang，DANG Wen-hong，FENG Tian-xia

（Ningxia Red Wolfberry Industry Group Co.，Ltd.，Zhongning 55100，China）

Abstract: Based on the processing technology of beverage，the processing technology for compound beverage of wolfberry and plum was studied with the fermentation broth of Chinese wolfberry and Cerasus humilis juice as the main raw materials. The optimum formula of the beverage was optimized by response surface methodology，and the sensory score was used as the evaluation index. The optimum formula was as follows：80g/L fermented juice of Chinese berry lactic acid bacteria，192.06∶1 white sugar : sucralose，103.69g/L Cerasus humilis juice. Under the optimized conditions，the sensory score of the fermented juice was 91.35. The optimum formula of stabilizer was obtained by orthogonal test：0.08% CMC-Na，0.03% xanthan gum and 0.10% agar. The centrifugal sedimentation ratio was 0.54% by verifying the beverage preparation under the optimum stabilizer combination. Soluble solids content was 5.3% ；total acid ( citric acid ) content was 3.4g/L；and total sugar content was 46g/L.

Key words: Cerasus humilis；Chinese wolfberry；lactic acid bacteria；compound beverage

中图分类号：TS27        文献标志码：A                  文章编号：1007-7871（2025）01-0033-06

2025，Vol.28，No.1