熊政委

（重庆第二师范学院生物与化学工程系，重庆400067）

摘要：本文主要以花生红衣和红枣为主要原料，通过实验确定花生红衣枣茶饮料加工工艺路线（流程），以花生红衣汁、红枣、白砂糖、柠檬酸四大感官因素做正交试验，得出产品最佳配方是枣汁30%、花生红衣汁20%、白砂糖9%、柠檬酸0.06%，并做稳定剂的选择实验，选出最佳的稳定剂为CMC-Na（最佳浓度在0.08%～0.10%），以及做花生红衣汁萃取风味实验，确定出最佳萃取温度75℃，最后还制定出花生红衣枣茶饮料的产品质量标准以便产品的质量控制。

关键词：花生红衣；红枣；饮料；加工工艺

Study on Processing Technology of Peanut Testa and Jujube Blended Beverage

XIONG Zheng-wei

（Chongqing University of Education，Chongqing 400067，China）

Abstract: This experiment used peanut red shirts and red jujube as the main rawmaterial and determined peanuts redjujube tea beverage processing route（process）. This experiment through orthogonal experiment with peanut red juice，red jujube，sugar，citric acid as four sensory factors . the best formula was jujube juice products 30%，peanut red juice20%，sugar 9%，citric acid 0.06%.And studying stabilizers choice test to select the best stabilizer was CMC-Na（optimal concentration （0.08% ～ 0.10%），studying peanut red juice extraction test to select the best flavor extractingtemperature was 75℃ . At last the product quality standard of peanuts red jujube tea beverage was made to control thequality of the products.

Key words: peanuts testa；jujube；beverages；processing technology

（2015年第18卷第3期）