刘小平，张 卓*

（沈阳医学院，辽宁 沈阳 110034）

摘 要：目的：以金银花、苹果、奇亚籽为原料，制作金银花苹果奇亚籽饮料，并对配方进行优化。方法：以单因素实 验结果为基础，以金银花提取液与苹果汁体积比、赤藓糖醇添加量、奇亚籽添加量、柠檬酸添加量为自变量，采用感 官评价的方法得到最佳添加量，再用Box-Behnken 响应面分析法对金银花苹果奇亚籽饮料的生产工艺进行优化， 得到最佳工艺配比。结果：金银花提取液与苹果汁体积比1.6∶1、奇亚籽添加量10.2%、柠檬酸添加量0.18%、赤藓 糖醇添加量10.7%为最佳配方。结论：在此条件下制得的饮料酸甜可口，口感柔和，有独特的香气，颜色鲜亮，其可 溶性固形物含量为6.39%。

关键词：饮料；金银花；苹果；奇亚籽

Exploring Optimization of ingredients for Flos Lonicerae Apple Chia Seed Beverage Based on Box-Behnken Design

LIU Xiao-ping，ZHANG Zhuo*

（Shengyang Medical College，Shenyang 110034，China）

Abstract: Purpose：With flos lonicerae，apple and chia seed as the raw materials，the flos lonicerae apple chia seed beverage was developed and the formula was optimized. Methods：Based on the results of single factor experiment， with the volume ratio of flos lonicerae extraction to apple juice，erythritol addition，chia seed addition，and citric acid addition as independent variables，the optimal addition amounts of the above four factors were obtained through sensory evaluation. Box-Behnken response surface analysis was used to optimize the production process of flos lonicerae apple chia seed beverage，and the optimal process ratio was obtained. Results：The optimal formula included a volume ratio of 1.6：1 for flos lonicerae extraction to apple juice，an addition of 10.2% for chia seeds， 0.18% for citric acid，and 10.7% for erythritol. Conclusion：The beverage made under these conditions was sour， sweet，and delicious，with a soft taste，a unique aroma，and a bright color. Its soluble solids content was 6.39%.

Key words: beverage；flos lonicerae；apple；chia seed

中图分类号：TS202            文献标志码：A             文章编号：1007-7871（2025）01-0022-07

2025，Vol.28，No.1