马灵，孙冬雪，姚月，杜敏，姜瞻梅*

（东北农业大学食品学院，黑龙江哈尔滨150030）

摘要：以松针和蓝莓为原料，添加低聚糖和维生素C等功能性组分，经科学调配，研制出“针美”抗氧化保健饮料。研究结果表明，以体外抗氧化活性和感官评价为指标，确定松针提取液的提取工艺为：松针与水的比例为1∶25，在超声频率20kHz和功率300W条件下，松针提取液超声处理30min。蓝莓最佳提取工艺为：果胶酶添加量为0.125%，温度为50℃，料液比为1∶15。利用正交试验，确定抗氧化保健饮料最佳配方为：松针提取液和蓝莓提取液比例为2∶5，低聚糖添加量为4%，维生素C 添加量为0.06%，复合增稠剂添加量为0.13%CMC 和0.07%黄原胶。制得“针美”抗氧化保健饮料为枚红色，澄清透明，均匀一致，酸甜可口，具有松针特有的香味及蓝莓果味。利用抗氧化体外检测方法，证实“针美”抗氧化保健饮料具有抗氧化活性。

关键词：松针；蓝莓；抗氧化能力

Study on Processing Technology of“Zhen Mei”Functional Beverage with Antioxidant Activity

MA Ling，SUN Dong-xue，YAO Yue，DU Min，JIANG Zhan-mei*

（Northeast Agricultural University，Food College，Harbin 150030，China）

Abstract: Pine needles and blueberries are used as raw material，and oligosaccharides and vitamin C are added in order todevelop “Zhen Mei”functional beverage with antioxidant activity by scientific blending. In vitro antioxidant activity andsensory evaluation as the detection indicators processing parameters of the pine needle extract and blueberry extractaredetermined. The optimumprocess of pine needle extracts was shown as follows: the ratio of pine needles and water was 1∶25；and ultrasonic time of pine needle extract was treated for 30min under the conditions of the ultrasonic frequency 20KHzand ultrasonic power 300W. The optimum process of blueberry extracts was shown as follows: the ratio of blueberry andwater was 1∶15；and 0.125% pectinase was added at 50℃ . By orthogonal test designation，the optimum formula for thefunctional beverage was obtained with the two to five ratio of pine needle extract and blueberry，4% oligosaccharides，0.06% vitamin C，0.13% CMC and 0.07% xanthan gum. Prepared “Zhen Mei”antioxidant health drink was red，transparent，uniform，sweet and sour with a unique flavor of pine needle and fruity of blueberry. By in vitro antioxidatassay，“Zhen Mei”antioxidant health beverage was confirmed to have a certain antioxidant activity.

Key words: pine needles；blueberry；antioxidant activity

（2016年第19卷第3期）