常江涛，林志强，沙豪杰，曲正，周民生*
（安阳工学院生物与食品工程学院，河南安阳455000）

摘要：通过单因素实验与正交试验方法研究西瓜番茄复合饮料的最佳配方。实验结果得知，各因素对西瓜番茄复合饮料影响的主次顺序是西瓜汁与番茄汁的比例>白砂糖添加量>柠檬酸添加量>黄原胶添加量。其最佳配比为西瓜汁75%，番茄汁25%，白砂糖6%，柠檬酸0.20%，黄原胶0.20%，制得的西瓜番茄复合饮料质地混合均一，颜色为鲜红色，有淡淡的西瓜与番茄的清香，味道酸甜可口。
关键词：西瓜；番茄；复合饮料

Development of a Beverage of Blending Watermelon and Tomato

CHANG Jiang-tao，LIN Zhi-qiang，SHA Hao-jie，QU Zheng，ZHOU Min-sheng*
（School of Biotechnology and Food，Anyang Institute of Technology，Anyang 455000，China）

Abstract: This experiment is to study the best formula of watermelon and tomato blending beverage by single factor test and orthogonal test method. The result showed that the main order of the effects of various factors on watermelon and tomato compound beverage was the ratio of watermelon juice to tomato juice > the amount of white sugar added > the amount of citric acid added > the amount of xanthan gum added. The best ratio is the watermelon juice 75%，tomato juice 25%，sugar 6%，citric acid 0.20%，xanthan gum 0.20%. The compound beverage of watermelon and tomato prepared had an uniform texture. The color is bright red. There is a faint scent of watermelon and tomato，and the taste is sweet and sour.
Key words: watermelon; tomato; compound beverage

（2019年第22卷第3期）