张钟，林美利

（广东石油化工学院，广东茂名525000）

摘要：以榴莲为原料，研究了榴莲原汁、白砂糖和柠檬酸添加量对榴莲果汁饮料的感官指标的影响，并研究了榴莲果汁饮料的最佳稳定剂和添加量。在单因素实验基础上，应用Box-Bohnken 响应面优化技术对工艺参数进行了优化。结果表明，以海藻酸钠作为榴莲果汁饮料的稳定剂最好；榴莲果汁饮料的最佳工艺参数为：榴莲原汁27.62%，白砂糖6.21%，柠檬酸0.04%，海藻酸钠0.07%。该产品有榴莲特有的香味，美味可口。

关键词： 榴莲；饮料；响应面；优化；配方

The Development of Durian Beverage

ZHANG Zhong，LIN Mei-li

（Guangdong University of Petrochemical Technology，Maoming 525000，China）

Abstract: The influences of the addition of durian juice，sucrose and citric acid on durian juice drinking sensory wereinvestigated using durian as test material，and optimal stabilizer was investigated. Box-Bohnken was used to optimizethe processing technology based on single -factor experiment. The results show that sodium alginate was the beststabilizers of durian fruit juice beverage. Its optimum process parameters are: durian juice 27.62%，sugar 6.21%，citricacid 0.04% and sodium alginate 0.07%. This product has durian fragrance，delicious and moderate sweet and sour taste.

Key words: durian；drink；response surface methodology（RSM）；optimize；recipe

（2016年第19卷第5期）