张大鹏，杨丽霞，申慧如，张平平*
（天津农学院食品科学与生物工程学院，天津300384）

摘要：浆水是甘肃及陕西部分地区家庭发酵制作的传统美食，为了开发传统浆水以浆水原液为主要原料，并加以适当的辅料进行调配，研制出口感清爽的新型饮料。以芜菁为主要原料，加以小麦粉进行发酵制作浆水原液。当浆水原液添加量为10%，薄荷水添加量60%，柠檬汁添加量6%，白砂糖添加量8.0%时，果胶添加量0.03%，黄原胶添加量0.04%，羧甲基纤维素钠添加量0.06%时，所得的浆水果蔬饮料感官评分最高。本浆水果蔬饮料制作工艺简单可行。

关键词：浆水；芜菁；饮料；制作

Production of Fruit-vegetable Beverage with Jiangshui

ZHANG Da-peng，YANG Li-xia，SHEN Hui-ru，ZHANG Ping-ping*
（College of Food Science and Biotechnology，Tianjin Agricultural University，Tianjin 300384，China）

Abstract: Jiangshui is a traditional fermented cate which comes from area of Gansu and parts of Shannxi. We developed a new refreshing drink which was composed of Jiangshui and other ingredients in order to gain development and utilization of traditional Jiangshui. Turnip was used as the main raw material and wheat flour was fermented to produce
Jiangshui. The results showed，10% Jiangshui，60% peppermint water，6% lemon juice，8.0% white granulated sugar，0.03%pectin，0.04% xanthan gum，0.06% carboxymethyl cellulose sodium，the sensory evaluation of products have the best effect. Meanwhile，the proccess operation of Jiangshui-fermented beverage is simple and feasible.

Key words: Jiangshui；turnip；beverage；fabrication

（2019年第22卷第4期）