摘要:青麦仁和猕猴桃都具有较高的营养及保健功能，将两者制成复合饮料，具有一定的市场前景。本文通过单因素实验和正交实验对青麦仁乳与猕猴桃汁的酶解工艺进行研究，确定了制备青麦仁猕猴桃饮料的最佳工艺参数：青麦仁乳的酶解条件为酶解时间80min、加酶量0.3%、酶解温度75℃；猕猴桃汁的酶解条件为加酶量0.25%、酶解温度45℃、酶解时间2.5h；饮料的最佳配方为青麦仁乳：猕猴桃汁=6:4、3倍加水量、柠檬酸0.12%、蔗糖8%、黄原胶0.06%、果胶0.45%、海藻酸钠0.45%，在该条件下制备的复合饮料具有口感细腻、营养丰富等特点，同时具有一定的保健功能。
关键词 青麦仁；猕猴桃；稳定性；复合饮料
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
