孔欣欣，张永芳
（郑州科技学院，河南郑州450064）

摘要：以玫瑰花、金银花、芦荟、红葡萄汁、可溶性膳食纤维、木糖醇为主要原料，研制高纤维低糖功能性花卉饮料。采用单因素实验和正交试验对配方及主要工艺进行优化，结果表明：超声波浸提玫瑰花的最佳条件为浸提时间40min，温度90℃，粉碎粒度20 目；超声波浸提金银花的最佳条件为浸提时间10min，温度75℃，粉碎粒度20 目。主要原料用量为：玫瑰花汁35%，金银花汁23%，芦荟原浆11%，红葡萄汁11%，聚葡萄糖1%，复合甜味剂0.8%，羧甲基纤维素钠0.03%，黄原胶0.07%，瓜儿豆胶0.02%。该饮料具有一定的抗氧化性，DPPH自由基清除能力为72.46%。

关键词：花卉饮料；高纤维；低糖；配方；超声波浸提；抗氧化性

Development on the High Fiber and LowSugar Flower Beverage

KONG Xin-xin，ZHANG Yong-fang
（School of Food Science and Engineering，Zhengzhou Institute of Science and Technology，Zhengzhou 450064，China）

Abstract: A functional flower beverage of high fiber and low sugar was developed using rose，honeysuckle，aloe，red grape juice，soluble dietary fiber and xylitol as main raw materials. The formulation and main process were optimized by single factor test and orthogonal test. The results showed that the best conditions for ultrasonic extraction of roses were 40 min，90℃ and particle size 20 mesh. The best conditions for ultrasonic extraction of honeysuckle were 10min，75℃ and particle size 20 mesh. The ratio of main raw materials were: rose juice 35%，honeysuckle juice 23%，aloe pulp 11%，red grape juice 11%，polydextrose 1%，compound sweetener 0.8%，carboxymethyl cellulose sodium 0.03%，xanthan gum 0.07%，guar gum 0.02%.The beverage has certain antioxidant properties. The clearance rates of DPPH was 72.46%.

Key words: flower beverage；high fiber；low sugar；formulation；ultrasonic extraction；antioxidant property

（2019年第22卷第3期）