叶 童1，高 琦2，王一童1，耿 艺1，党 猛1，薛友林1*
（1 辽宁大学轻型产业学院，辽宁 沈阳 110036；
2 辽宁商贸职业学院，辽宁 沈阳 110161）
摘 要：本实验以山药和生姜为主要原料，采用单因素实验确定山药原浆和生姜原浆的最佳配比为山药∶水（质量比）=1∶6，生姜∶水（质量比）=1∶24，并采用正交试验确定由0.25%柠檬酸（CA）、0.10%Vc 和0.15%NaCl 为护色剂；经过Box-Behnken 响应面优化法对参数进行优化，最终确定山药生姜复合饮料的最佳配方：山药原浆与生姜原浆的质量比为5.59，蔗糖含量5.13%，柠檬酸含量0.03%；最后采用正交试验确定由0.3%羧甲基纤维素钠、0.15%黄原胶和0.15%海藻酸钠制得的复合稳定剂，制得酸甜适中，口感顺滑的新型山药生姜复合饮料。
关键词：山药；生姜；复合饮料；最佳工艺配方；响应面法；感官评价
Optimization of Yamand Ginger Compound Beverage by Response Surface Methodology
YE Tong1，GAO Qi2，WANG Yi-tong1，GENG Yi1，DANG Meng1，XUE You-lin1*
（1 College of Light Industry，Liaoning University，Shenyang 110036，China；
2 Liaoning Vocational College of Business，Shenyang 110161，China）
Abstract: In this study，yam and ginger were used as the main materials to produce a new kind of compound beverage.Firstly，the optimum extraction process parameters were determined by the method of single factor experiments. Theoptimum grinding ratios are that the mass ratio of yam and water is 1∶6 and the mass ratio of ginger and water is 1∶24.Then the results of the orthogonal tests showed that the optimum formula of compound color fixatives is the mixture of0.25% citric acid （CA），0.10% Vc and 0.15% NaCl. The formula of the compound beverage was optimized by theresponse surface methodology. It turns out that the optimum formula is that the mass ratio of yam juice and ginger juiceis 5.59: 1 with 5.13% sugar and 0.03% citric acid. Finally，the optimum composite stabilizer of 0.30% acidic CMC，0.15% xanthan gum and 0.15% sodium alginate was determined by the orthogonal tests.
Key words: yam；ginger；compound beverage；the optimumformula；the response surface methodology；sensoryevaluation
（2016年第19卷第6期）