朱惠敏，黄晓辰^*，颜珲璘

（肇庆学院生命科学学院，广东肇庆526000）

摘要：以百香果和雪梨为主要材料，对百香果汁与雪梨汁复合保健饮料的加工工艺进行探究。分别研究了柠檬酸对复合果汁饮料的护色效果，果胶、海藻酸钠及CMC-Na 对果汁饮料稳定性的影响，并以感官评价为指标，通过正交试验确定了复合果汁的最佳配方。结果表明，百香果汁和雪梨汁添加比例为2∶5，蔗糖添加量12%，柠檬酸添加量0.04%，CMC-Na、果胶和海藻酸钠添加量分别为0.15%，0.2%和0.03%时得到的复合果汁饮料颜色均一，酸甜适口，风味最佳。关键词：雪梨；百香果；复合饮料；护色

Study on the Processing Technology of Pear and Passion Fruit Compound Juice Beverage

ZHU Hui-min，HUANG Xiao-chen^*，YAN Hui-lin（College of Life Science，Zhaoqing University，Zhaoqing 526061，China）

Abstract: In this study，the fresh pear and passion fruit were used as main materials to investigate the processingtechnology of compound healthy beverage of pear and passion fruit juice. The effectiveness of color-protection of citricacid，as well as the stability of compound juice affected by pectin，sodium alginate and CMC-Na were studiedrespectively. In addition，the orthogonal experiment was adopted to determine the best formula of compound juiceaccording to the sensory evaluation results. The results indicated that the passion fruit and pear compound juice was inuniform color，with the best flavor and a sweet and sour taste with the following components: passion fruit juice andpear juice in a proportion of 2∶5，sugar at 12%，citric acid at 0.04%，CMC-Na at 0.15%，pectin at 0.2% and sodiumalginate at 0.03%.

Key words: pear；passion fruit；compound fruit juice；color protection

（2017年第20卷第4期）