梁治军，张小妮

（河南省淼雨饮品股份有限公司技术中心，河南焦作454150）

摘要：研究了以荔枝汁、葡萄汁为主要原料加工澄清型复合果汁饮料的工艺。首先应用混料设计中的极顶设计优化果汁配比，Design Expert统计软件分析数据显示水、荔枝汁、葡萄汁配比为2∶1∶1 时感官最佳。在此基础上通过正交优化甜味剂、酸味剂和稳定剂的添加量。结果表明，在果汁里添加7%白砂糖，0.13%柠檬酸，0.05%羧甲基纤维素钠，可得到香气、色泽、滋味、状态俱佳的混合果汁饮料。

关键词：荔枝汁；葡萄汁；混料设计；混合果汁配方

Development of Composite Juice Beverage of Lychee and Grape

LIANG Zhi-jun，ZHANG Xiao-ni

（Technology Center of Henan Miaoyu Beverage Co.，Ltd. Jiaozuo 454150，China）

Abstract: This paper aims to introduce the technology of composite juice beverage by using lychee and grape as mainraw material. First extreme vertex design was used as a type of mixture design to optimize juice ratio，the DesignExpert showed that the senses was best when the ratio of water，lychee and grape was 2∶1∶1. On this basis，theaddition amount of sweetener，acidulant and stabilizers is decided by orthogonal optimization. The results showed that:add 7% sugar，0.13% citric acid and 0.05% CMC to the juice，would obtained a beverage with good aroma，color，taste.

Key words: lychee juice；grape juice；mixture design；blended beverage formulation

（2015年第18卷第3期）