李欣芮，刘畅

（东北农业大学食品学院，黑龙江哈尔滨150030）

摘要：以生姜、柠檬为主要研究对象，对姜汁柠檬复合饮料加工工艺进行研究。在单因素实验的基础上通过正交试验，确定姜汁柠檬复合饮料的最佳配方。结果表明：最佳调配方案为姜汁添加量7%、柠檬汁加量为12%、蜂蜜添加量为6%、白砂糖添加量为10%。稳定剂的最佳调配方案为阿拉伯胶0.1%、黄原胶为0.1%。

关键词：姜汁；柠檬；稳定剂；复合饮料

Study on Compound Beverage with Ginger and Lemon

LI Xin-rui，LIU Chang

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

Abstract: The study focused on the processing technology of compound juice made from ginger and lemon. Theformula for the compound beverage was confirmed by single factor experiment and orthogonal test.The result showedthe optimum formula of the compound healthy beverage is obtained，which is 7% ginger extract，12% lemon juiceextract，6% honey and 10% white granulated sugar in the compound healthy beverage.The optimum formula of theadditive is obtained，which is 0.1% acacia and 0.1%xanthan gum .

Key words: ginger；lemon；stability；compound beverage

（2016年第19卷第3期）