周民生，王晨雨
（安阳工学院生物与食品工程学院，河南安阳455000）

摘要：本文选用优质芦荟和苦瓜为主要原料，白砂糖和柠檬酸为辅料，研制出一种芦荟苦瓜新型复合保健饮料。探究分析了芦荟汁添加量、苦瓜汁添加量、白砂糖添加量和柠檬酸添加量对饮品感官品质的影响，在此基础上进行正交试验确定制取该饮料的最佳配方。结果表明：影响成品品质的各因素的主次顺序为芦荟原汁添加量＞白砂糖添加量＞柠檬酸添加量＞苦瓜原汁添加量；最优配方为芦荟原汁添加量24%、苦瓜原汁添加量10%、白砂糖添加量7%、柠檬酸添加量0.09%，制得的饮料色泽清亮、酸甜爽口、风味较佳，且理化、卫生等各项指标均符合国家标准。

关键词：芦荟；苦瓜；复合饮料；加工工艺

Development of Aloe and Bitter Gourd Compound Beverage

ZHOU Min-sheng，WANG Chen-yu
（School of Biotechnology and Food，Anyang Institute of Technology，Anyang China，455000）

Abstract: A new kind of compound beverage was developed with aloe and bitter gourd as main raw materials and sugar and citric acid as additives in this paper. In the research，the effects of aloe juice，bitter gourd juice，sugar and citric acid on the sensory quality of the beverage were analyzed. On this basis，the best formula of the beverage was determined by orthogonal test. Results showed that the primary and secondary order of the factors affecting the quality of the finished product was: the addition of aloe juice > the addition of sugar > the addition of citric acid > the addition of bitter gourd juice; the optimal formula was addition of aloe juice 24%，addition of balsam pear juice 24%，addition of sugar 10%，addition of citric acid 0.09%. The beverage has clear color，sweet and sour taste，good flavor，and the physical and chemical，health and other indicators were in line with the national standards.

Key words: aloe；bitter gourd；compound beverage；processing technology

（2019年 第22卷 第6期）