刘畅，李欣芮，单垣恺，于宏

（东北农业大学食品学院，黑龙江哈尔滨150030）

摘要：以玫瑰和苦瓜为原料，研究玫瑰苦瓜复合饮料的加工工艺。通过单因素实验和正交试验，研制一种具有保健功效的复合饮料。结果表明：该复合饮料最佳调配方案为玫瑰花浸提液添加量20%、苦瓜汁添加量为8%、、白砂糖添加量为10%。柠檬酸添加量为0.15% 复配稳定剂为0.2%的CMC-Na、黄原胶、海藻酸钠（配比为1∶1∶1），玫瑰苦瓜复合饮料具有清热消暑，美容养颜的功效，有良好的开发前景。

关键词：玫瑰；苦瓜；复合饮料

Study on Processing Technology of Compound Beverage“Sorrowful Feeling of Rose”

LIU Chang，LI Xin-rui，SHAN Yuan-kai，YU Hong

（College of Food Science，Norththeast Agricultural University，Harbin 150030，China）

Abstract: Rose，bitter gourd are used as raw materials to study on the processing technology of Compound Beverage ofrose and bitter gourd. By single factor test and orthogonal experiment design，a kind of compound beverage with healthbenefits was studied. The optimal formula was obtained as follows：20% of rose extract，9% of bitter gourd extract，10% of white granulated sugar and 0.15% citric acid in the compound beverage. The composite stabilizer is 0.2% ofCMC-Na ，Xanthan gum，and Sodium alginate（in the ratio of 1∶1∶1）.Compound beverage of rose and bitter gourdhas a heat summer heat，beauty effect，with the good development of the future.

Key words: rose；bitter gourd；compound beverage

（2016年第19卷第3期）