摘要:本文以山藥、花生和黑米為主要原料，對其復合飲料的工藝及穩定性進行了研究。實驗結果表明：山藥黑米花生飲料的最佳配方為山藥汁添加量為40mL，花生汁添加量為20mL，黑米汁添加量為20mL，水添加量為80mL，白砂糖添加量為6%，檸檬酸添加量為0.08%；以渾濁穩定性為目標值時，最佳穩定劑的添加量為單甘脂濃度0.154%、黃原膠濃度0.204%和果膠濃度0.181%；以離心沉淀率為目標值時，最佳穩定劑的添加量為卡拉膠濃度0.154%、黃原膠濃度0.208%和單甘脂濃度0.207%。

關鍵詞：山藥；花生；黑米；復合保健飲料

Abstract:The process and stability for production of the compound beverage made from yam, black rice and peanut were studied in the paper. The result was showed that the best prescription of compound health beverage of yam, peanut and black rice was adding content of yam juice is 40mL, adding content of peanut juice is 20mL, adding content of black rice juice is 20mL, adding content of water 80mL, adding content of sugar 6% and adding content of citric acid 0.08%. On the turbid stability, the best prescription of stabilizers was the concentration of monoglyceride 0.154%, the concentration of xanthan gum 0.204% and the concentration of pectin 0.181%; On the rate of deposition, the best prescription of stabilizers was the concentration of carrageenan 0.154%, the concentration of xanthan gum 0.208% and the concentration of monoglyceride 0.207%.

Keywords: Yam; Peanut; Black Rice; Compound Health beverage