李 靓，张顺阁，张轩珂

（河南牧业经济学院食品与生物工程学院，河南 郑州 450046）

摘 要：本文主要以红心柚、红心火龙果作为实验原材料，利用单因素实验和响应面试验，结合感官评价，确定及优 化复合饮料的最佳生产技术和工艺。研究结果表明，当原料果汁比例为2∶1，白砂糖添加量为4.0%，柠檬酸添加量 为0.20%，黄原胶添加量为 0.10%时，所制得的柚子火龙果复合果汁饮料成品的感官评价分数最高为89分。此工 艺下，饮料色泽较为均匀，组织状态稳定，口感好，营养较为丰富，具有良好的风味。

关键词：柚子：火龙果；单因素；响应面试验

Research on the Process of Pomelo Dragon Fruit Composite Beverage

LI Jing，ZHANG Shun-ge，ZHANG Xuan-ke

（Henan University of Animal Husbandry and Economy，Zhenzhou 450046，China）

Abstract: Hongxin Pumelo and Hongxin Hylocereus undatus were used as raw materials to prepare a compound beverage. Single factor experiment and response surface experiment combined with human sensory evaluation were employed to determine and optimize the production technology . The results showed that when the proportion of raw juice was 2∶1，the amount of white sugar was 4.0%，the amount of citric acid was 0.20%，the amount of xanthan gum was 0.10%，the highest sensory evaluation score of the prepared compound juice beverage was 89. Under this process，the beverage had a relatively uniform color，stable tissue state，good taste，and rich nutrition with a good flavor.

Key words: pumelo；hylocereus；single factor；response surface test

中图分类号：TS27                  文献标志码：A                     文章编号：1007-7871（2025）02-0053-07

2025，Vol.28，No.2