张雪梅，刘艳怀，代绍娟，雷勇，尹俊涛

（石河子开发区神内食品有限公司，新疆 石河子 832000）

摘要：以野樱桃李、蓝莓为主要原料，通过添加适当的甜味剂、酸度调节剂和稳定剂等研制出风味独特的野樱桃李蓝莓复合果汁饮料。通过单因素实验和正交试验可以得出野樱桃李蓝莓复合饮料的最佳工艺配方为：野樱桃李浆25%，蓝莓浆20%，白砂糖4.0%，柠檬酸0.06%，果胶0.06%，黄原胶0.04%和CMC-Na 0.04%。

关键词：野樱桃李；蓝莓；复合饮料；工艺研究

Processing Technology of Prunus Cerasifera and Blueberry Composite Beverage

ZHANG Xue-mei，LIU Yan-huai，DAI Shao-juan，LEI Yong，YIN Jun-tao

（Shihezi Development Zone Jinnai Food Co.，Ltd.，Shihezi 832000，China）

Abstract: A composite beverage is developed with prunus cerasifera and blueberry as main raw materials，sugar andcitric acid as accessories，adding a certain amount of stabilizer. By single factor test and orthogonal experiment design，the optimal formula of the blending beverage of blueberry and Chinese yam is as follows: the amount of prunuscerasifera is 25%，the amount of blueberry is 20%；the amount of sugar is 4.0%；the citric acid is 0.06%；the pectin is0.06%，the xanthan gum is 0.04% and the CMC- Na is 0.04%.

Key words: Prunus cerasifera；blueberry；compound beverage；processing technic

（2017年第20卷第5期）