陈玉春1，苏升畅2，胡祥1，刘云1*，阚欢1
（1 西南林业大学生命科学学院，云南昆明650224；
2德宏州粮油产品质量监督检验站，云南芒市678400）

摘要：以西番莲、杨桃为原料，研究了西番莲杨桃复合果汁饮料的生产工艺。在单因素实验的基础上，采用正交试验设计优化西番莲杨桃复合果汁饮料的最佳工艺参数为：西番莲果汁4%，杨桃果汁32%，白砂糖11%，柠檬酸0.3%；以正交试验设计优化复合果汁饮料中不同稳定剂的添加量为CMC-Na 0.15%、黄原胶0.01%、琼脂0.06%。该产品酸甜适中，口感纯正，稳定性好，具有西番莲和杨桃特有的风味。

关键词：西番莲；杨桃；复合果汁饮料；生产工艺；稳定性

Study on the Production Technology of Compound Juice Drink with Passion Fruit and Carambola

CHEN Yu-chun1，SU Sheng-chang2，HU Xiang1，LIU Yun1*，KAN Huan1
（1 College of Life Science，Southwest Forestry University，Kunming 650224，China；
2 Dehong Grain and Oil Products Quality Supervision and Inspection Station，Dehong 678400，China）

Abstract: With passion fruit and carambola as materials，the production technology of compound juice drink was studied.Based on the single factor experiments，the optimum technological parameters of compound juice drink with passion fruit and carambola were determined through orthogonal test and sensory evaluation as follows: 4% passion fruit juice，32% carambola juice，11% sugar，0.3% citric acid. Then the adding dose of stabilizer was determined by orthogonal test as follows: 0.15% CMC-Na，0.01% xanthan gum，0.06% agar. The product was moderately sweet and sour，pure taste，with good stability and had the unique fragrance of passion fruit and carambola.

Key words: passion fruit；carambola；compound juice drink；production technology；stability

（2019年第22卷第4期）