李刚凤，杨娟，康明，谭沙，罗静，高健强

（铜仁学院材料与化学工程学院，贵州  铜仁  554300）

摘要：本研究以薇菜、白砂糖、柠檬酸为主要原料制作薇菜饮料，通过单因素实验和正交试验确定薇菜饮料的最佳工艺条件。以配制100mL薇菜饮料为基准，薇菜浸提液添加量为40%，柠檬酸添加量为0.022%，白砂糖添加量为3%。该复配饮料为桔黄色透明液体，口感纯正、酸甜适中，具有薇菜的独特风味。

关键词：薇菜；柠檬酸；正交试验；复配饮料

The Development of Osmunda Japonica Beverage

LI Gang-feng，YANG Juan，KANG Ming，TAN Sha，LUO Jing，GAO Jian-qiang

（College of Material and Chemical Engineering Tongren University，Tongren 554300，China）

Abstract: This research develops a novel beverage using Osmunda japonica，sugar，citric acid as main raw materials.Through single factor test and orthogonal test，the optimum process conditions of this Osmunda japonica beverage weredetermined. The results showed that 100 mL Osmunda japonica beverage should be prepared with Osmunda japonica addingamount 40%，citric acid content 0.022% and sugar content 3%. The obtained compound beverage is an orange transparentliquid which has pure taste，sweet and moderate sour，and unique flavor of osmund.

Key words: Osmunda japonica；citric acid；orthogonal test；mixed beverage

(2017年第20卷第1期）