李欣芮，刘畅

（东北农业大学食品学院，黑龙江哈尔滨150030）

摘要：通过单因素实验和正交试验，探讨了以桑葚和芦荟为原料的复合饮料的加工工艺的关键技术及最佳配方。结果表明：最佳调配方案为桑葚汁添加量30%、芦荟添加量为20%、柠檬酸添加量为0.11%、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：桑葚；芦荟；保健饮料；稳定剂

Study on Compound Healthy Beverage with Mulberry and Aloe

LI Xin-rui，LIU Chang

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

Abstract: By single factor and orthogonal experiment，we discussed the key technology and the best formula to theprocessing technology of the compound beverage with the mulberry and aloe as raw materials. Theresultshowed theoptimum formula of the compound healthy beverage is obtained，which is 30% mulberry juiceextract，20% aloe juiceextract，0.11%citric acid and 10% white granulated sugar in the compound healthybeverage. The optimum formula ofthe additive is obtained，which is 0.1% acacia and 0.1%xanthan gum .

Key words: mulberry；aloe；healthybeverage；stability

（2016年第19卷第4期）