張芳1，2，邢霄龍1

（1 鄭州科技學院食品科學與工程學院，河南鄭州450064；2 鄭州市食品安全快速檢測重點實驗室，河南鄭州450064）

摘要：以新鮮柚子、胡蘿卜為主要原料，并添加檸檬酸、白砂糖、黃原膠進行調配，研制出一種營養健康、口味豐富的營養型復合飲料。通過單因素實驗和正交試驗來確定影響飲料的最佳配方。結果表明，胡蘿卜-柚飲料的最佳配方為：原漿含量40%、柚子∶胡蘿卜=2∶3、白砂糖3%、檸檬酸0.03%、黃原膠0.03%。影響飲料質量的因素為：酸度＞飲料配比＞糖度＞黃原膠。該復合飲料營養豐富、口感細膩、風味獨特。

關鍵詞：柚子；胡蘿卜；復合果蔬飲料

Development of Natural Compound Fruit and Vegetable Beverage of Carrot and Pomelo

ZHANG Fang1，2，XING Xiao-long1

（1 College of Food Science and Engineering，Zhengzhou University of Science and Technology，Zhengzhou 450064，China；2 Zhengzhou City Food Safety Rapid Test Key Laboratory，Zhengzhou 450064，China）

Abstract: Using fresh pomelo and carrots as the main raw materials，and adding citric acid，white sugar，andxanthan gum for blending，a nutritious，healthy，and rich- tasting nutritional compound beverage is developed. Thesingle factor experiment and orthogonal experiment were used to determine the optimal formula of beverage. Theresults showed that the best formula of carrot-pomelo beverage was 40% of the original pulp，and pomelo∶carrot =2∶3，white granulated sugar 3%，citric acid 0.03%，xanthan gum 0.03%. The influencing factors of beverage quality were:beverage acidity > ratio > saccharification > xanthan gum. The compound drink is rich in nutrition，delicate in tasteand unique in flavor.

Key words: grapefruit；carrot；compound fruit and vegetable drink

中圖分類號：TS275.4 文獻標志碼：A 文章編號：1007-7871（2020）06-0031-05

（2020年 第23卷 第6期）