鲍玉花

（青海省轻工业研究所有限责任公司，青海 西宁 810001）

摘 要：目的：以萌发青稞、黑枸杞为主要原料，研发一款极具营养、生物活性强、稳定性高的萌发青稞黑枸杞复合 饮料。方法：通过单因素实验和正交试验确定萌发青稞黑枸杞复合饮料的最佳配方和不同稳定剂的最优添加量。 结果：萌发青稞黑枸杞复合饮料最佳配方为：以饮料质量100g计，黑枸杞粉添加量0.25%、木糖醇添加量3.0%，柠 檬酸添加量0.035%，食盐添加量 0.010%。最佳复配稳定剂配方为：以饮料体积100mL 计，羧甲基纤维素钠添加量 0.10%，果胶添加量 0.06%，分子蒸馏单甘脂添加量 0.06%，蔗糖酯添加量 0.07%。结论：以该配方制得的萌发青稞 黑枸杞复合饮料呈紫色，酸甜适中，组织状态均匀，稳定性较好，具有青稞和黑枸杞的独特气味，具有较高的生产应 用价值。

关键词：饮料；青稞；黑枸杞；萌发；稳定性

Study on Preparation and Stability of Germinated Highland Barley and Lycium Ruthenicum Murr. Compound Beverage

BAO Yu-hua

（Qinghai Light Industry Research Institute Co.，Ltd.，Xining 810000，China）

Abstract: Purpose: A highly nutritious，biologically active，and stable compound beverage was developed using germinated highland barley and Lycium ruthenicum Murr. as the main raw materials. Methods: Single factor and orthogonal experiments were used to determine the optimal formula and optimal dosage of different stabilizers. Results: The optimal formula was calculated as follows: based on a beverage quality of 100g，the addition of Lycium ruthenicum Murr. powder was 0.25%，xylitol was 3.0%，citric acid was 0.035%，and salt was 0.010%. The optimal compound stabilizer formula: based on a beverage quality of 100g，addition of sodium carboxymethyl cellulose was 0.10%，pectin was 0.06%，molecular distilled monoglyceride was 0.06%，and sucrose ester was 0.07%. Conclusions: The compound beverage prepared with this formula was lavender，with moderate acidity and sweetness. Its texture was homogenous and had good stability. Moreover，it had a unique aroma of barley and Lycium ruthenicum Murr.

Key words: beverage；highland barley；lycium ruthenicum Murr. ；germination；stability

中图分类号：TS255.44      文献标志码：A         文章编号：1007-7871（2025）02-0060-07

2025，Vol.28，No.2