游新侠

（郑州科技学院，河南 郑州 450064）

摘要：本文以雪莲果和槐花为主要原料，研究雪莲果槐花复合饮料的最佳配方。以感官评价为基准通过单因素实验及正交试验。确定雪莲果槐花复合饮料的最佳制作工艺条件为：雪莲果与水的比例1∶2，槐花的浸提时间6min，雪莲果汁与槐花汁的比例3∶1，白砂糖的添加量为5%，柠檬酸的添加量为0.025%，羧甲基纤维素钠（CMC）的添加量为0.3%。在此工艺条件下生产出的复合饮料口感滑润，酸甜适中，均匀稳定，具有雪莲果和槐花的特有清香气味。关键词：雪莲果；槐花；复合饮料；浸提

Preparation of Composite Beverage from Snow Lotus Fruit and Sophora Flower

YOU Xin-xia

（Zhengzhou University of Science and Technology，Zhengzhou 450064，China）

Abstract: The study aimed to develop composite beverage based onsnow lotus fruit and locust flower. Single factorand orthogonal experiments were conducted using sensory evaluation as screening indexThe optimal formula was asfollows: the ratio of Snow Lotus Fruit to water is 1∶2，the extraction time of Sophora Flower is 6 minutes，the ratioof Snow Lotus Fruit Juice to Sophora Flower Juice is 3∶1，the content of white sugar，citric acid and CMCis 5%，0.025%，and 0.3%，respectively. The composite beverage obtained has a smooth taste withmoderate acidity andsweetness. It is uniform and stable，and has a unique fragrance of both snow lotus fruit and locust flower.

Key words: snow lotus fruit；sophora japonica；compound beverage；extraction

中图分类号：TS27     文献标志码：A       文章编号：1007-7871（2024）01-0070-06

2024，Vol.27，No.1