摘要:青麥仁和獼猴桃都具有較高的營(yíng)養(yǎng)及保健功能，將兩者制成復(fù)合飲料，具有一定的市場(chǎng)前景。本文通過(guò)單因素實(shí)驗(yàn)和正交實(shí)驗(yàn)對(duì)青麥仁乳與獼猴桃汁的酶解工藝進(jìn)行研究，確定了制備青麥仁獼猴桃飲料的最佳工藝參數(shù)：青麥仁乳的酶解條件為酶解時(shí)間80min、加酶量0.3%、酶解溫度75℃；獼猴桃汁的酶解條件為加酶量0.25%、酶解溫度45℃、酶解時(shí)間2.5h；飲料的最佳配方為青麥仁乳：獼猴桃汁=6:4、3倍加水量、檸檬酸0.12%、蔗糖8%、黃原膠0.06%、果膠0.45%、海藻酸鈉0.45%，在該條件下制備的復(fù)合飲料具有口感細(xì)膩、營(yíng)養(yǎng)豐富等特點(diǎn)，同時(shí)具有一定的保健功能。

關(guān)鍵詞 青麥仁；獼猴桃；穩(wěn)定性；復(fù)合飲料

Abstract:Green MaiRen and kiwifruit have a high nutrition and health functions. Blend the two mixed beverage extract has a certain market prospects. In this paper, through the single factor experiments and orthogonal experimental on Green MaiRen milk and kiwi juice enzymolysis technology research, determined Green MaiRen the optimum conditions were 80min, 75℃, 0.3%amount of the enzyme. Then determined kiwifruit the optimum conditions were2.5h, 45℃, 0.25% amount of the enzyme. Through orthogonal experiments the best formula: Green MaiRen: kiwifruit=6:4, sucrose addition level of 8%, citric acid 0.12%, 3times of added water, 0.06%xanthan gum, 0.45%pectin and 0.45%sodium alginate. Under this condition, the compound beverage with the taste and rich nutrition, etc, but also has certain health care functions.

Keywords Green MaiRen  Kiwifruit    Stability  Composite drinks