张子旭，冯桂凤，李昀*
（天津农学院食品科学与生物工程学院，天津300384）

摘要：以黄秋葵为主要原料，研制黄秋葵运动饮料，采用正交试验设计结合模糊综合评判对其加工工艺及配方进行探讨。研究表明：黄秋葵最佳的热烫护绿工艺为料水比1∶2，热烫液中乙酸锌0.06%（m/m）、硫酸铜0.02%（m/m），烫漂时间15s。黄秋葵葡萄汁运动饮料最佳配方（以黄秋葵汁计）为：葡萄汁含量为30%，蔗糖含量为9%，食盐含量为0.075%。采用超高压灭菌方式灭菌，灭菌条件：500Mpa，5min。按此工艺配方研制出的黄秋葵运动饮料口感佳、色泽优、风味独特，综合品质最优。

关键词：黄秋葵；运动饮料；模糊数学

Development of Okra Sports Drink

ZHANG Zi-xu，FENG Gui-feng，LI Yun*
（College of Food Science and Biotechnology，Tianjin Agricultural University，Tianjin 300384，China）

Abstract: The okra sports drink was developed with okra as the main raw material. The processing technology and formula were discussed by orthogonal experimental design and fuzzy comprehensive evaluation. The results showed that the optimum blanching and green protection technology for okra was 1∶2 ratio of material to water，0.06% zinc acetate（m/m）and 0.02%copper sulfate（m/m）in the blanching solution,and the blanching time was 15s. The optimumformula of okra grape juice sports beverage（in terms of okra juice）was as follows: 30% grape juice，9% sucrose and 0.075% salt. Ultra-high pressure sterilization was adopted. The sterilization conditions were 500Mpa and 5mins. The okra sports drink developed by this process has good taste, excellent color, unique flavor and the best comprehensive quality.

Key words: okra；sports drink；fuzzy mathematics

（2019年第22卷第2期）