季成军，杜艳*，陈丹硕

（青海华实集团高原生物食品开发研究院，青海西宁810000）

摘要：以青藏高原青稞，青海柴达木红枸杞为原料，研究开发具有青藏高原特色的新型果蜜产品。以感官评价为指标，筛选出产品最优配方为：柠檬草添加量为0.25g/100g 青稞液，浸泡温度为80℃，浸泡时间为25min；红枸杞添加量为53g/100g 青稞液，打浆时间为3min，打浆细度为80 目，调配出的基础果浆综合品质最佳；100g 的基础果浆中添加果葡糖浆233g、蜂蜜16.5g、柠檬酸5g、柠檬酸钠5g调配出的青稞枸杞果蜜综合感官品质最佳。

关键词：青稞；红枸杞；果蜜

Research and Development of Barley Wolfberry Fruit Honey with Tibetan Characteristics

JI Cheng-jun，DU Yan，CHEN Dan-shuo

（Highland Biological Food R&D Institute of Qinghai Huashi Group，Xining 810000，China）

Abstract: Qinghai Tibet highland barley and Qinghai Tsaidam wolfberry are used as the raw materials to develop newfruit honey products with Tibetan characteristics. Sensory evaluation index is applied to select optimal product formula:amount of cymbopogon citratus in highland barley is 0.25g/100g；soaking temperature is 80℃；soaking time is 25min；amount of wolfberry in highland barley liquor is 53g/100g；beating time is 3min；the beating degree of fineness is 80；and the fruit pulp foundation is of best comprehensive quality；233g of high fructose corn syrup is added to 100g ofbased pulp with 16.5g of honey，5g of citric acid，and 5g of sodium citrate to develop barley wolfberry fruit honey ofbest comprehensive sensory quality.

Key words: barley；wolfberry；fruit honey

（2016年第19卷第3期）